Red Bean Baked Doughnuts (Oven-Baked Doughnuts with Bean Paste)
Quick answer
These baked doughnuts encase a core of sweetened red bean paste inside a soft, cake-like crumb, delivering the satisfaction of a filled doughnut without any frying.
What makes this special
- Red Bean Baked Doughnuts enclose a sweet bean paste core inside a soft, oven-baked crumb.
- Chilled red bean paste stays centered and doesn't spread during baking
- No yeast needed; baking powder alone makes this a quick oil-free oven doughnut
Key ingredients
Core cooking flow
- 1 Keep the 140 g sweet red bean paste chilled while you prepare the pan.
- 2 Sift 180 g cake flour, 6 g baking powder, and 70 g sugar together into a mixing bowl.
- 3 In another bowl, whisk 1 egg with 150 ml milk, 45 g melted unsalted butter, and 2 ml vanilla.
These baked doughnuts encase a core of sweetened red bean paste inside a soft, cake-like crumb, delivering the satisfaction of a filled doughnut without any frying. The batter is spooned halfway into a greased doughnut mould, a teaspoon of chilled red bean paste is placed on top, and more batter seals it in before baking. The result is a ring with a fluffy exterior and a hidden pocket of dense, earthy-sweet filling that reveals itself on the first bite. Because the recipe relies on cake flour and baking powder rather than yeast, the entire process from mixing to cooling takes under forty minutes. Minimal stirring is essential - overworking the batter activates too much gluten and turns the finished doughnut tough instead of tender. Keeping the bean paste cold before assembly prevents it from melting into the surrounding batter and losing its distinct layer. The absence of oil gives these doughnuts a remarkably clean finish, making them well suited as a light afternoon snack.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Keep the 140 g sweet red bean paste chilled while you prepare the pan.
Preheat the oven to 180C, then coat the doughnut mould very lightly with butter or oil so the baked doughnuts release cleanly.
- 2Season
Sift 180 g cake flour, 6 g baking powder, and 70 g sugar together into a mixing bowl.
Whisk briefly to distribute the leavening evenly, which helps the doughnuts rise without bitter pockets of baking powder.
- 3Season
In another bowl, whisk 1 egg with 150 ml milk, 45 g melted unsalted butter, and 2 ml vanilla.
Add the butter while only lukewarm, because hot butter can partially cook the egg and make the batter uneven.
- 4Prep
Pour the wet mixture into the dry ingredients and fold with a spatula, scraping the bottom of the bowl.
Stop as soon as no dry flour remains, since extra mixing makes the cake-like crumb tough instead of soft.
- 5Control
Fill each cavity only halfway with batter, then place a small spoonful of the chilled red bean paste in the center.
Cover with more batter until the filling is hidden, keeping it away from the edges to prevent leaking.
- 6Heat
Bake at 180C for 12 to 15 minutes, until the tops are lightly golden and spring back when gently pressed.
Let them rest in the pan for 5 minutes, then unmold and cool completely before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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