Asian-Style Glazed Doughnut with Chashu Topping and Quinoa Crunch

Indulge in a delightful fusion of flavors with our Asian-Style Glazed Doughnut topped with savory chashu and a crunchy quinoa finish. This recipe marries the sweetness of a classic doughnut with the rich, umami notes of chashu pork and the nutty crunch of quinoa, creating a uniquely satisfying treat. Perfect for special occasions or a gourmet twist on your brunch menu, these doughnuts are sure to impress.

Ingredients

For the Doughnuts:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk, warmed
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Oil for frying

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 tsp soy sauce
• 1 tsp rice vinegar

For the Chashu Topping:

• 1 cup chashu pork, thinly sliced
• 1 tbsp green onions, finely chopped
• 1 tsp sesame seeds

For the Quinoa Crunch:

• 1/2 cup cooked quinoa
• 1 tbsp oil
• 1 tbsp sugar
• Pinch of salt

Instructions

Step 1: Prepare the Doughnuts

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
2. Add the melted butter, eggs, and vanilla extract to the yeast mixture. Mix well.
3. Gradually add flour and salt to the wet mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Fry the Doughnuts

1. Once the dough has risen, punch it down and roll it out to about 1-inch thickness.
2. Use a doughnut cutter or two round cutters to cut out doughnuts and doughnut holes.
3. Heat oil in a deep fryer or a deep pan to 375°F (190°C).
4. Carefully fry the doughnuts in batches for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

Step 3: Make the Glaze

1. In a medium bowl, whisk together powdered sugar, soy sauce, rice vinegar, and enough milk to achieve a drizzling consistency.
2. Dip each warm doughnut into the glaze, allowing excess to drip off.

Step 4: Prepare the Chashu Topping

1. Heat the sliced chashu in a skillet over medium heat for 2-3 minutes until warmed through.
2. Remove from heat and sprinkle with chopped green onions and sesame seeds.

Step 5: Create the Quinoa Crunch

1. In a small pan, heat oil over medium heat.
2. Add cooked quinoa, sugar, and a pinch of salt. Stir frequently until the quinoa is crispy and golden, about 5-7 minutes. Allow to cool.

Step 6: Assemble

1. Top each glazed doughnut with a few slices of chashu and sprinkle with quinoa crunch for an added layer of texture.
2. Serve warm and enjoy the delightful combination of flavors!

Cooking Tips

• Ingredient Selection: Use high-quality chashu for the best flavor. If you can’t find it, try making your own or substituting with other roasted meats.
• Frying: Maintain the oil temperature to ensure even cooking and avoid greasy doughnuts. Use a thermometer for accuracy.
• Variations: For a vegetarian option, replace chashu with marinated tofu. You can also experiment with different toppings like pickled vegetables for an extra crunch.

Serving Suggestions

Pair these doughnuts with a cup of green tea or a refreshing iced matcha latte. They make a wonderful addition to brunch spreads or as a unique dessert option.

Further Reading

Explore more on the art of doughnut making and Asian-inspired recipes to enhance your culinary repertoire. Check out The Science of Doughnuts for tips on perfecting your frying technique or Asian Fusion Recipes for more exciting flavor combinations.

By trying this Asian-Style Glazed Doughnut with Chashu Topping and Quinoa Crunch, you’re not just making a sweet treat; you’re creating an experience that blends culinary traditions and innovative flavors. Don’t forget to share your creations and inspire others to explore this unique recipe!