Yuja Saenggang Baked Donuts (Yuja Ginger Baked Donuts)
Yuja marmalade and fresh ginger are folded into a light batter and baked in a doughnut pan, producing an oil-free doughnut that is soft, fluffy, and fragrant with citrus. The yuja delivers a floral, almost perfumed citrus note that is more complex than lemon or orange, while ginger adds a mild, warm spiciness that lingers in the background. Because the doughnuts are baked rather than fried, the crumb stays light and the flavor of the yuja comes through without being masked by oil. A thin honey glaze brushed over the warm doughnuts adds a glossy sheen and a layer of sweetness that seals in moisture. The batter should be mixed only until the dry ingredients are incorporated - overmixing produces a tough, dense doughnut. Filling each cavity to eighty percent ensures an even rise without spillover. A five-minute rest in the pan after baking allows the doughnuts to firm enough for clean removal.
Adjust Servings
Instructions
- 1
Preheat oven to 180C and lightly grease a donut pan.
- 2
Combine flour, sugar, baking powder, and salt in a bowl.
- 3
Whisk egg, yogurt, milk, oil, yuja marmalade, and ginger in another bowl.
- 4
Fold wet ingredients into dry ingredients just until combined.
- 5
Pipe batter into the pan to 80% full and bake for 12-14 minutes.
- 6
Cool on a rack, then brush with a thin layer of yuja marmalade.
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