Miso Doughnuts

• 2 teaspoons red miso
• 3/4 cup plus 1 tablespoon sugar
• 1 1/4 ounces envelope active dry yeast (about 2 1/4 teaspoons)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 tablespoons unsalted butter, melted
• 3 tablespoons whole milk, room temperature
• 3 tablespoons white miso
• 1 cup bread flour
• 1 cup all-purpose flour, plus more for dusting
• Nonstick vegetable oil spray
• Vegetable oil (for frying; about 8 cups)
• 1 1/2"-diameter biscuit cutter; a deep-fry thermometer

1. Pulse red miso and 1/2 cup sugar in a food processor until mixture resembles brown sugar. Spread out evenly on a parchment-lined rimmed baking sheet and let sit until dry, 2-2 1/2 hours. Pulse in food processor until no clumps remain. Transfer miso sugar to a medium bowl.
2. Combine 1 tablespoon sugar and 1/4 cup warm water in a small bowl. Sprinkle yeast over and let sit until foamy, 5-10 minutes.
3. Beat egg, egg yolk, butter, milk, white miso, and remaining 1/4 cup sugar in the bowl of a stand mixer fitted with whisk attachment (or use a whisk and a medium bowl) until miso breaks up into small pieces and mixture is almost smooth. Add yeast mixture along with bread flour and 1 cup all-purpose flour and mix until a shaggy ball forms (or, use a sturdy wooden spoon and some effort).
4. Switch to dough hook and mix on medium until dough is soft, smooth, elastic, and climbing up hook, 5-7 minutes. (Or, knead on a lightly floured surface, 8-10 minutes.) If dough is wet, add more all-purpose flour as needed.
5. Place dough in a large bowl lightly coated with nonstick spray. Cover and let sit in a warm place until nearly doubled in size, 1-2 hours.
6. Line a baking sheet with parchment paper; lightly flour. Turn out dough onto a lightly floured surface and pat out to 1" thick. Punch out rounds with biscuit cutter. Repeat with scraps. Transfer rounds to prepared baking sheet, cover loosely, and let rise in a warm place until almost doubled in size, 45-60 minutes.
7. Pour oil into a large heavy saucepan to a depth of 2". Heat over medium-high until thermometer registers 325u0b0. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to paper towels and let cool slightly before tossing in miso sugar.
8. Do ahead: Dough (before rise) can be made 1 day ahead; cover and chill.

red miso, sugar, active dry yeast, egg, egg yolk, unsalted butter, milk, white miso, bread flour, flour, vegetable oil spray, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/miso-doughnuts-56389367 (may not work)