Red Bean Donut Recipe

Activate yeast and warm milk

Warm the milk to about 38°C (100–105°F). In a small bowl, combine the warm milk and sugar; sprinkle the instant dry yeast on top and let sit for 5–7 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the all-purpose flour and salt.

Mix dough

Add the milk-yeast mixture and the egg to the flour. Mix on low speed until the dough comes together, then increase to medium and knead 6–8 minutes until smooth and slightly elastic. If kneading by hand, knead on a lightly floured surface for 10–12 minutes.

Incorporate butter

Add the softened butter in small pieces and continue kneading until fully incorporated and the dough is soft, supple, and slightly tacky but not sticky, about 5–7 more minutes.

First rise

Shape the dough into a ball, place it in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Portion red bean paste

While dough rises, divide the red bean paste into 15 equal portions (about 20 g each for 15 donuts or adjust based on final count). Roll each portion into a smooth ball and set on a plate. If the paste is very soft, chill briefly to firm up for easier handling.

Divide dough

After the first rise, gently deflate the dough and turn onto a lightly floured surface. Divide the dough into 15 equal pieces (about 28–30 g each). Keep pieces covered while working to prevent drying.

Fill and shape

Flatten one dough piece into a circle about 8 cm (3 in) across. Place one ball of red bean paste in the center. Gather the edges of the dough up and pinch to seal, rolling gently between your palms to form a smooth ball with the seam on the bottom. Repeat with remaining pieces.

Second proof

Place the filled dough balls seam-side down on a baking tray lined with parchment or a lightly floured tray, spacing them at least 2–3 cm apart. Cover lightly with plastic wrap or a damp towel and let them proof at room temperature until puffy, about 30–45 minutes. They should look slightly larger but not overproofed.

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 6 cm. Heat the oil to 170–175°C (340–350°F). Use a thermometer for accuracy. If you don’t have a thermometer, test with a small piece of dough: it should rise steadily to the surface and brown in about 45–60 seconds.

Fry donuts

Working in batches (do not overcrowd), gently lower 3–4 filled dough balls seam-side up into the hot oil. Fry 2–3 minutes on the first side until golden brown, then flip carefully and fry another 1.5–2 minutes until evenly golden and cooked through. Internal temperature should be around 88–90°C (190–194°F) if checked. Adjust heat to maintain oil temperature between 165–175°C.

Drain and cool

Use a slotted spoon to transfer fried donuts to a wire rack set over a baking sheet or paper towels to drain. Let cool slightly until warm but not hot.

Optional finishing

Whisk the egg and water to make an egg wash and lightly brush any exposed seams (optional) for a glossier surface. Roll the still-warm donuts in toasted sesame seeds if using, or dust lightly with powdered sugar before serving.