MISO DOUGHNUTS

Miso Doughnuts image

Also excellent on popcorn or in place of brown sugar in barbecue dry rub recipes.

Yield Makes about 30

Number Of Ingredients 13

Ingredients

2 teaspoons red miso
3/4 cup plus 1 tablespoon sugar
1 1/4 ounces envelope active dry yeast (about 2 1/4 teaspoons)
1 large egg, room temperature
1 large egg yolk, room temperature
3 tablespoons unsalted butter, melted
3 tablespoons whole milk, room temperature
3 tablespoons white miso
1 cup bread flour
1 cup all-purpose flour, plus more for dusting
Nonstick vegetable oil spray
Vegetable oil (for frying; about 8 cups)
1 1/2"-diameter biscuit cutter; a deep-fry thermometer

Steps:

Pulse red miso and 1/2 cup sugar in a food processor until mixture resembles brown sugar. Spread out evenly on a parchment-lined rimmed baking sheet and let sit until dry, 2-2 1/2 hours. Pulse in food processor until no clumps remain. Transfer miso sugar to a medium bowl.
Combine 1 tablespoon sugar and 1/4 cup warm water in a small bowl. Sprinkle yeast over and let sit until foamy, 5-10 minutes.
Beat egg, egg yolk, butter, milk, white miso, and remaining 1/4 cup sugar in the bowl of a stand mixer fitted with whisk attachment (or use a whisk and a medium bowl) until miso breaks up into small pieces and mixture is almost smooth. Add yeast mixture along with bread flour and 1 cup all-purpose flour and mix until a shaggy ball forms (or, use a sturdy wooden spoon and some effort).
Switch to dough hook and mix on medium until dough is soft, smooth, elastic, and climbing up hook, 5-7 minutes. (Or, knead on a lightly floured surface, 8-10 minutes.) If dough is wet, add more all-purpose flour as needed.
Place dough in a large bowl lightly coated with nonstick spray. Cover and let sit in a warm place until nearly doubled in size, 1-2 hours.
Line a baking sheet with parchment paper; lightly flour. Turn out dough onto a lightly floured surface and pat out to 1" thick. Punch out rounds with biscuit cutter. Repeat with scraps. Transfer rounds to prepared baking sheet, cover loosely, and let rise in a warm place until almost doubled in size, 45-60 minutes.
Pour oil into a large heavy saucepan to a depth of 2". Heat over medium-high until thermometer registers 325°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to paper towels and let cool slightly before tossing in miso sugar.
Do ahead: Dough (before rise) can be made 1 day ahead; cover and chill.