Savoury ‘Aonori’ Doughnuts

Name: Savoury ‘Aonori’ Doughnuts
Yield: 30 Doughnuts *Today I halved the recipe
Cuisine: British
Ingredients: 2 cups Bread Flour *OR Plain Flour; 2 teaspoons Dry Yeast; 1 teaspoon Salt; 1 teaspoon Sugar; 1-2 tablespoons ‘Aonori’ (Dried Green Laver Flakes); 1 Egg *at room temperature; Warm Water *read ‘Method 2’; 2 tablespoons Oil of your choice *I used Sunflower Oil; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

I recently discovered that people in southern Italy make deep-fried dough mixed with seaweed. It looks like Japan’s ‘Isobe-age’ Tempura, that is made with the batter mixed with ‘Aonori’ (Dried Green Laver Flakes). I tried to make Savoury Doughnuts using ‘Aonori’ and it was delicious. I added 1 tablespoon ‘Aonori’ today, and the flavour was subtle and delicate. If you like ‘Aonori’ flavour, you can add more.

Hiroko Liston @hirokoliston

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Ingredients

30 Doughnuts *Today I halved the recipe

2 cupsBread Flour *OR Plain Flour
2 teaspoonsDry Yeast
1 teaspoonSalt
1 teaspoonSugar
1-2 tablespoons‘Aonori’ (Dried Green Laver Flakes)
1Egg *at room temperature
Warm Water *read ‘Method 2’
2 tablespoonsOil of your choice *I used Sunflower Oil
Oil for frying

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Steps

1

Place Flour, Dry Yeast, Salt, Sugar and ‘Aonori’ in a large bowl, and mix to blend evenly. *Note: Today I added 1 tablespoon ‘Aonnori’ and the flavour was subtle and delicate. If you like ‘Aonori’ flavour, you can add more.
2

Whisk Egg in a measuring cup, and add Warm Water up to 200ml marking. Add Egg & Water mixture and Oil to the Flour mixture in the bowl, mix to combine, then knead, adding extra Flour as required, until smooth and not sticky.
3

Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size. Take out the dough onto a floured surface, roll the dough into small bite-size (about 3cm) balls, place the balls on a plate OR tray, and set aside in a warm place while you are preparing Oil.
4

Heat deep Oil to 150-160°C and fry the balls of dough, in batches, until puffed and light golden. Transfer to paper towel OR a wire rack. Enjoy hot OR warm.