My Original Adzuki Doughnut Holes

• 200 grams Plain flour
• 10 grams Panettone bread yeast starter
• 120 ml Yogurt
• 20 grams Sugar
• 4 grams Salt
• 20 grams Butter
• 150 grams Anko
• 1 Granulated sugar
• 1 Powdered sugar

1. Put the ingredients in a bread machine.
2. Complete the first rising and punch down on the dough.
3. Divide into 16 portions and cover with a tea towel.
4. Leave to rest for 15 minutes.
5. Roll out the dough into rounds and wrap the portioned anko.
6. Seal the edges tightly.
7. Place the dough with the ends down and leave to rise a second time.
8. Proof until doubled in volume (do not over-proof).
9. Deep-fry in 160-170C oil until golden browned.
10. Refer to Hints.
11. Drop the doughnuts into the oil with your fingers or chopsticks gently to preserve its shape.
12. Drain excess oil on a paper towel and sprinkle with granulated sugar straight away.
13. After cooling, sprinkle with powdered sugar to create a melt-in-your-mouth-like texture.
14. It looks like this cut in half.
15. Store the leftovers in a plastic bag as you do with bread.

flour, starter, yogurt, sugar, salt, butter, sugar, sugar

Taken from cookpad.com/us/recipes/168745-my-original-adzuki-doughnut-holes (may not work)