⚽ World Cup 2018 Game 45 – Japan vs. Poland

The ANKO PACZKI is a Polish yeast doughnut filled with a sweet red bean paste that’s popular in many Japanese treats. The red bean is whipped, making for an airy filling that complements the fluffy paczki dough coated in sugar crystals

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Anko Paczki
Course dessert, Snack
Course dessert, Snack
  1. Pour warm milk into a stand mixer bowl. Add yeast and pinch of granulated sugar. Let stand 10 minutes or until bubbly.
  2. Add 1 cup of flour and stir until a smooth batter forms. Cover and set in warm spot for 30 minutes.
  3. In a separate bowl, whisk egg and egg yolk until frothy. Add sugar + butter + vanilla + salt and whisk until combined and smooth.
  4. Add egg mixture to stand mixer and run on medium low speed with dough hook. Gradually add flour in 1/4 cup increments until soft dough comes together. Transfer dough to a greased bowl, cover, and set in warm spot until doubled in size, approximately an hour.
  5. Remove dough and transfer to a floured surface. Roll the dough to 1/2 inch thickness and use a 3-inch cutter to make rounds. Move the dough rounds to a parchment-lined baking sheet. You can gather scraps of dough and roll/cut until you have used up all the dough.
  6. Cover and move the baking sheet to a warm spot until about doubled in size, approximately 350 degrees.
  7. While the dough rises, open the can of sweet red beans and remove all the contents into a bowl. Using a hand mixer, whip for 10 minutes at high speed until it is light and airy. Transfer contents to a piping bag fitted with a 1/2 inch round tip. Set aside.
  8. Heat 2 inches of oil in a skillet over medium heat. Add the paczki so that it doesn't overcrowd the pan and fry until the bottom is golden brown. Turn and fry until the other side is golden brown, around 3 minutes. Using a slotted spoon, remove the paczki to a paper towel-lined baking sheet to drain.
  9. When the paczkis are somewhat cooled, pipe the red beans into the sides of the paczki and then roll in granulated sugar.
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