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Poffins

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— Chef's Note —

"It's just a matter of trial and error before you find the best kind of poffin for your Pokémon. Then you'll be certain you're doing everything you can for them." - Forsythia

In Oh Do You Know the Poffin Plan!, a recipe for poffins was given as follows. "First, you put your berries in a pot of cold water. Then you turn the heat up all the way while stirring non-stop...once it's fully cooked down, you pour it into [a] mold."

However, it's also made clear that different Pokemon will like different recipes. Since poffins look like the Japanese treat anpan, I was inspired to make a sweet pink poffin with Bluk Berries (blueberries and blackberries). These sweet buns stuffed with citrus and berries taste even better the next day. To make the pink color, I used beet purée and lemon juice. If you'd rather use food coloring (or no coloring at all), replace the beet root and lemon juice with food coloring as desired, 1/4 cup more water, and 1 more tablespoon of milk.

If you and your Pokémon find these delicious, feel free to let me know! Have fun experimenting with your own recipes, too :)

— Featured In —

♦︎ Pokémon ♦︎

How to Make Poffins

— Ingredients —

poffin dough
poffin dough
(see below)
berry filling
berry filling
(see below)
butter
butter
(optional)
sesame seeds or sprinkles
sesame seeds or sprinkles
(optional)

— Instructions —

  1. Preheat the oven to 375 F (190 degrees C).
  2. Flatten each ball of dough, place filling in the center, and wrap the dough around it to seal. (Try to seal dry dough over the top of the filling, instead of sealing dough that's been wet by filling.)
  3. Place balls on prepared baking sheet, seam side down.
  4. Bake until dough is fully cooked (about 20 minutes). Set aside to cool.
  5. Optional: butter the top of each poffin, and add sprinkles or sesame seeds.

How to Make Sweet Poffin Dough

— Ingredients —

beet root
1 beet root
active dry yeast
3 tsp (8g) active dry yeast
water
1/4 cup water
sugar
2/3 cup sugar
butter
2 tbsp butter
(melted)
milk
3 tbsp milk
eggs
2 eggs
lemon juice
1/4 cup lemon juice
flour
3 1/2 cups flour
cake flour
1/2 cup cake flour
salt
2 tsp salt

— Instructions —

  1. Clean beet root and halve. Boil, steam, or roast until soft, then purée in blender. We need about 1/4 cup beet purée.
  2. Proof yeast with water and a little bit of the sugar.
  3. In a separate bowl, sift flour, remaining sugar, and salt.
  4. In another bowl, combine melted butter, milk, beaten eggs, and beet purée.
  5. Finally, combine yeast mixture, dry ingredients, and wet ingredients in a large bowl.
  6. Knead until smooth and not too sticky. (I find keeping dough a tiny bit on the sticky side helps with sealing later.)
  7. Cover and let rise until doubled (about 1 hour). Meanwhile, make Berry Filling (recipe below).
  8. Divide into 16 balls, then cover and let rise again (about 15 minutes).

How to Make Berry Filling

— Ingredients —

blueberries
1/4 + 3/4 cup blueberries
blackberries
1/4 + 3/4 cup blackberries
sugar
1/2 cup sugar
cornstarch
1.5 tbsp cornstarch
water
1.5 tbsp water
lemon juice
1/2 tsp lemon juice
cinnamon
1/4 tsp cinnamon
nutmeg
1/8 tsp nutmeg
butter
1 tbsp butter
(unsalted)

— Instructions —

  1. Combine 1/4 cup blue and 1/4 cup blackberries with sugar in a pan.
  2. Simmer until sugar has melted and mixture is liquid (about 5 minutes).
  3. Mix the cornstarch and water in a bowl until combined. Stir into berries.
  4. Cook until full boil and berry mixture is thick. Cool until warm.
  5. Add remaining ingredients (berries, lemon juice, cinnamon, nutmeg, and butter) and let cool.

— Gallery —

— See Also —

Aprijuice
Onigiri
Rice Ball Donuts