Banana Miso White Chocolate Doughnuts
User Reviews
5
Banana Miso White Chocolate Doughnuts
Description
Banana Miso White Chocolate Doughnuts use mashed ripe banana as a moistening ingredient combined with white miso paste to add a unique savory note to the sweet batter. The dough includes typical baking powders, kinako (roasted soybean powder), and cake flour, resulting in a soft texture. After baking in a doughnut pan until a toothpick comes out clean, the doughnuts cool and are glazed with a mixture of melted white chocolate and white miso paste. The glaze’s nutty-sweet flavor is enhanced by a garnish of kinako. This preparation offers an unconventional flavor twist on classic banana doughnuts with the addition of fermented miso notes.
Ingredients
Doughnuts:
- 1 banana fully ripe
- 1 large egg
- 30 g granulated sugar
- 1 teaspoon vanilla extract
- 5 g White miso paste
- 30 ml milk whole
- 15 ml vegetable oil
- 5 g baking powder
- 5 g roasted soybean powder aka kinako
- 95 g cake flour
Miso-White Chocolate Glaze:
- 50 g white chocolate melted
- 5 g White miso paste
- 1 tablespoon water if chocolate seizes, hot, boiling
- roasted soybean powder for garnish, aka kinako
Instructions
Make the doughnuts:
- Preheat oven to 350°F/177°C.
- Prepare a 6-cavity doughnut pan (if using non-stick, grease with a little oil).
- In a medium bowl, mash the banana, egg, sugar, vanilla and miso paste together until combined.
- Add in the milk, vegetable oil and give it a stir.
- Next, add in the baking powder, kinako and cake flour.
- Fold the mixture with a spatula until just combined.
- Transfer the mixture into the doughnut pan, filling each cavity until almost full.
- Give the pan a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 13-15 minutes, until a toothpick inserted comes out clean or with a few crumbs clinging to it.
- Let the doughnuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the miso-white chocolate glaze:
- In a microwave-safe bowl, heat the white chocolate in 20 second increments until melted.
- Add in 1 teaspoon of white miso paste.
- Note: the white chocolate will seize at this point if your miso paste is not very dry. This is OK.
- If the chocolate has seized, add 1 tablespoon of hot boiling water to the chocolate and whisk until the mixture smooths out.
- Dip the tops of the doughnuts into the glaze and set on a baking sheet lined with parchment paper.
- Decorate with additional kinako (soybean powder) and a slice of banana. Let the glaze set.
- Repeat with the remainder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 172mg | 7% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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