Red Bean Baked Doughnuts

Keep the 140 g sweet red bean paste chilled and preheat the oven to 180C.

Check that every cavity in the doughnut pan is clean and dry before adding batter.

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.

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.

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.

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.

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.