This is a doughnut recipe I did for Vitasoy in their baking with tofu campaign. The doughnuts are still light and fluffy, but with a fraction of the calories. And the red azuki bean filling adds a lightly sweetened filling that provides a ton of moisture to the doughnuts. Directions and recipe follow. A video of the recipe can be found here.
RED BEAN TOFU DOUGHNUTS Decadent cakey doughnut with a smooth and creamy red bean center
- Combine flour, baking powder, baking soda, spices, and salt in a bowl.
- In a mixer on medium speed, cream your butter and 6 tbsp. of sugar together.
- Add in egg, apple cider, and 1/4 cup pureed tofu. Mix wet ingredients on low to medium speed until combined.
- On low speed, add in dry ingredients and mix until dough starts coming together. Dough will be somewhat wet.
- On a well-floured surface, form small round dough balls in your hand and flatten dough to between 1/4-inch to1/2-inch thickness.
- On medium low heat, heat several inches of oil (about 375 degrees Fahrenheit).
- Fry donuts for about 1 minute each side or until dark golden brown.
- Roll donuts in reserved sugar and set aside to cool.
- While donuts are cooling, whisk together red bean paste and enough soymilk so that mixture is smooth and able to be piped.
- Fill piping bag fitted with an eclair attachment. Pipe filling into the side of the donut or pipe a small mound right on top.
(This recipe makes 15 doughnuts)
- 1/4 cup San Sui Silken Tofu, pureed (use about 1/2 block tofu)
- 2 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger powder
- 1/2 tsp. salt
- 2 1/2 tbsp. butter, room temperature
- 10 tbsp. sugar, reserve 4 tbsp. for coating donuts at the end
- 1 egg
- 1/4 cup apple cider
- oil for frying
Red Bean Paste Filling:
- 1/4 to 1/2 cup Vitasoy Unsweetened Refrigerated Soymilk
- 3/4 cup red bean paste, canned