Nama Donuts Recipe: The Ultimate Pillowy Delight

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Nama Donuts are a Japanese favorite, celebrated for their irresistibly soft texture and creamy custard filling. These light, fluffy yeast donuts are deep-fried to perfection, dusted with powdered sugar, and filled with rich custard cream. Whether you’re a donut enthusiast or just exploring the world of Japanese pastries, this guide will help you recreate these delightful treats at home.

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Why Nama Donuts Are Special

Nama Donuts stand out because of their unique texture and flavor profile. The use of bread flour ensures a chewy yet airy consistency, while the custard filling adds a creamy, indulgent touch. They’re perfect for breakfast, a sweet snack, or even dessert. The process might seem detailed, but each step is designed to ensure your donuts turn out perfectly every time.

Ingredients

For the Dough

• 90 g whole milk (warmed to 104ºF, 40ºC)
• 3 g active dry yeast
• 30 g beaten egg (room temperature, about half a large egg)
• 15 g sugar
• 2.5 g kosher salt
• 5 g sweetened condensed milk
• 162 g bread flour (preferably King Arthur brand)
• 30 g unsalted butter (cubed, room temperature)

For the Custard Filling (Optional)

• 3 large egg yolks
• 400 g whole milk
• 75 g sugar
• 1 tsp pure vanilla extract (or vanilla beans)
• 30 g cake flour
• 15 g unsalted butter

For Frying and Decoration

• 3 cups neutral oil
• Confectioners’ sugar or non-melting snow sugar for dusting

Tools Needed

• Digital kitchen scale
• Stand mixer with paddle and dough hook attachments
• Dough scraper
• Nonstick silicone baking mat or lightly floured surface
• Medium mixing bowl
• Small saucepan
• Whisk

Step-by-Step Instructions

Preparing the Dough

1. Warm 90 g of whole milk to 104ºF (40ºC). Ensure it’s just warm and not too hot, as temperatures above 110ºF can kill the yeast.
2. Add 3 g active dry yeast to the milk and stir briefly. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is activated.
3. Whisk the egg thoroughly to combine the yolk and white, then measure out 30 g of the beaten egg. Add it to the milk-yeast mixture.
4. Incorporate 15 g sugar, 2.5 g kosher salt, and 5 g sweetened condensed milk into the mixture.
5. Add 162 g bread flour and 30 g unsalted butter (cut into cubes).

Kneading the Dough

1. Attach the paddle to your stand mixer and stir the mixture for 15 seconds until the flour is moistened.
2. Switch to the dough hook and knead at medium-high speed (Speed 8) for 3 minutes. Scrape down the sides and repeat the process twice more, kneading for 3 minutes each time. By the end, the dough should be smooth, shiny, and elastic.
3. Perform the “windowpane test” by stretching a small piece of dough. If it stretches thin without tearing, the gluten is well-developed.

Shaping the Dough

1. Place the dough on a silicone baking mat or lightly floured surface. With the smooth side up, slam the dough onto the surface to develop elasticity further.
2. Roll and shape the dough into a smooth ball. Repeat this process 3–4 times, always keeping the smooth side intact.
3. Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm environment until it triples in size, about 60–90 minutes.

Making the Custard Filling

1. Heat 400 g whole milk in a saucepan until it begins to simmer. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and pod to the milk.
2. In a separate saucepan, whisk together 3 egg yolks and 75 g sugar until pale and fluffy. Stir in 1 tsp vanilla extract and 30 g cake flour until smooth.
3. Gradually temper the egg mixture by adding a small amount of the hot milk while whisking constantly. Repeat until all the milk is incorporated.
4. Return the mixture to medium heat and whisk continuously until thickened. Remove from heat, stir in 15 g unsalted butter, and transfer the custard to a plastic wrap-lined tray. Cover and refrigerate until chilled.

Shaping and Proofing the Donuts

1. After the first rise, deflate the dough gently and divide it into six equal pieces using a dough scraper. Each piece should weigh approximately 55 g.
2. Shape each piece into a smooth ball, ensuring the surface is taut. Pinch any loose edges underneath to maintain the round shape.
3. Place each dough ball on a square of parchment paper and cover loosely with plastic wrap. Let them proof for another 50–60 minutes, or until they double in size.

Frying the Donuts

1. Heat 3 cups of neutral oil in a deep pan or fryer to 350ºF (175ºC). Carefully lower the donuts into the oil, two or three at a time, using the parchment paper to avoid deflating them.
2. Fry each donut for 1–2 minutes per side until golden brown. Use a slotted spoon to remove them and place them on a wire rack to cool.

Filling and Decorating

1. Once the donuts are cool enough to handle, use a piping bag fitted with a round tip to fill each donut with the chilled custard. Insert the tip into the side of the donut and squeeze gently.
2. Dust the filled donuts generously with confectioners’ sugar or non-melting snow sugar.

Tips for Success

• Weigh Ingredients: Precise measurements are crucial for this recipe. A digital scale ensures consistency and accuracy.
• Proofing Environment: Create a warm, humid space for the dough to rise. If your oven has a proof setting, use it. Alternatively, place bowls of hot water in a closed oven.
• Yeast Activation: Ensure your yeast is fresh and not past its expiration date. Proofing the yeast before mixing guarantees its activity.
• Custard Consistency: Whisk continuously while cooking the custard to avoid lumps. If it thickens too much, strain it through a fine-mesh sieve.
• Oil Temperature: Use a thermometer to maintain consistent frying temperature. Overheated oil can burn the donuts, while cooler oil will result in greasy donuts.

Variations and Serving Suggestions

• Flavored Custards: Add chocolate, matcha, or coffee to the custard for unique flavors.
• Glazed Donuts: Instead of powdered sugar, dip the donuts in a glaze made of powdered sugar, milk, and vanilla extract.
• Fruit Fillings: Replace the custard with fruit jams or compotes for a fruity twist.
• Savory Donuts: Omit the sugar and custard, and fill the donuts with savory ingredients like cheese or ham.

Storing and Reheating

Nama Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. To reheat, warm them in the oven at 300ºF (150ºC) for a few minutes. Filled donuts should be refrigerated and consumed within 24 hours.

Final Thoughts

Making Nama Donuts at home is a labor of love, but the result is worth every step. These soft, pillowy treats are a testament to the art of Japanese baking and are sure to delight anyone lucky enough to try them. Whether you stick to the classic custard filling or experiment with creative variations, this recipe is a guaranteed crowd-pleaser. Indulge in the joy of creating these heavenly donuts and share the deliciousness with your loved ones.

Conclusion

Nama Donuts are more than just a treat—they’re a delightful experience. Their light, fluffy texture and creamy custard filling make them a standout dessert that’s sure to impress family and friends. While the recipe requires attention to detail, the reward is a batch of perfectly pillowy donuts that taste like they came straight from a Japanese bakery. With each bite, you’ll savor the combination of delicate sweetness and rich, velvety cream. Whether you’re baking for a special occasion or simply satisfying a craving, Nama Donuts are a heartwarming way to spread joy and share your love for homemade confections.