Yuja Saenggang Baked Donuts (Yuja Ginger Baked Donuts)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake.
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The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
Ingredients
Instructions
- 1
Preheat the oven fully to 180C and set out the doughnut pan.
Check that the cavities are clean and dry so the batter can sit evenly.
- 2
Put 170 g all-purpose flour, 70 g sugar, 5 g baking powder, and 2 g salt in a bowl.
Whisk until the mixture looks even and break up any large lumps before adding liquid ingredients.
- 3
In a second bowl, whisk the egg, 90 g plain yogurt, 70 ml milk, and 35 ml neutral oil first.
Add 50 g yuja marmalade and 4 g minced ginger, then mix until the marmalade loosens.
- 4
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 is visible, because extra mixing makes the donuts tough and dense.
- 5
Transfer the batter to a piping bag and fill each cavity only to 80 percent.
Bake at 180 C for 12-14 minutes, checking from 12 minutes, until the tops spring back lightly and the edges look set.
- 6
After baking, rest the doughnuts in the pan for 5 minutes so they firm enough to release.
Move them to a rack when the edges pull away from the pan and the tops spring back after a light press.
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