Rice Ball Donuts

— Instructions —

1. Poke a hole in the base of each donut with a chopstick.
2. Gently, shimmy the chopstick inside to open up a little more space for the filling.
3. Fill a pastry bag with jam, and cut the tip off.
4. Insert the bag into the bottom of each donut and squeeze to fill.
5. Combine powdered sugar, milk, vanilla, and salt to make glaze.
6. Melt white chocolate and butter in microwave, and stir. Heat in 30 second intervals until the mixture is liquid.
7. Brush each donut with the white chocolate mixture, then the glaze.
8. Finally, roll each donut in coconut. Allow to dry, then wrap with fruit leather like traditional onigiri.

— Instructions —

1. Combine warm water, yeast, and pinch sugar in a large bowl.
2. Warm milk and add to mixture.
3. Gradually, add each of the remaining ingredients except oil.
4. Cover bowl in damp tea towel, and let rise until doubled (about 1 hour).
5. Punch down the dough and turn it out onto a floured surface. Knead to remove any air bubbles.
6. Roll out the dough into a long rectangle (1/3 of an inch thick).
7. Use a knife to cut the dough into about 10 triangles. Round corners.
8. Preheat oven to 250 degrees F (121 degrees C) until warm (about 5 minutes). Meanwhile, boil enough water to fit in a small round cake pan.
9. Once oven has warmed, turn it off. Place cake pan with hot water in lower rack, and donuts on a prepared tray above the cake pan. Let rise (about 30 minutes).
10. Heat oil in a large skillet. Oil is ready when the dough bubbles after contact and doesn't turn brown quickly (temperature should be aorund 350°F, or 175°C).
11. Fry donuts until golden brown (about 1 minute each side).
12. Transfer with slotted spoon to a dish lined with paper towels. Allow to cool slightly.

— Instructions —

1. Preheat oven to 200 degrees F (93 degrees C).
2. Cover a baking sheet with a silicone mat or parchment paper.
3. Heat all ingredients in a small pot, stirring until mixture has slightly thickened.
4. Transfer into a food processor and blend together until the mixture is smooth.
5. Pour mixture onto the baking sheet and spread evenly with spatula.
6. Bake until leather is sticky to the touch, but does not pull off onto your finger (about 5-6 hours).
7. Remove from oven and set aside to finishing hardening.
8. Once cool, peel away from mat and slice. Store at room temperature in an airtight container.

— Gallery —

— See Also —

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