Miso Glazed Doughnuts
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Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Cookie cutter
- Cooling rack
- Rolling pin
- Sifter
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Paper towel
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- ¾ cup (180ml) lukewarm milk
- 3 teaspoons dry yeast
- ¼ cup (55g) caster (superfine) sugar
- 2 cups (300g) plain (all-purpose) flour, plus extra for dusting
- 2 egg yolks
- 25g unsalted butter, softened
- vegetable oil, for deep-frying
- 1 tablespoon black sesame seeds
- 2 cups (320g) icing (confectioner’s) sugar, sifted
- 30g unsalted butter, melted
- ¼ cup (60ml) boiling water
- 1 tablespoon white miso paste
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