Recipes and Cooking Yuzu Doughnuts Be the first to rate & review! Yuzu is the citrus fruit hybrid that came from Ichang papeda (another citrus fruit) and a sour mandarin orange. Writer Kristin Eriko Posner uses the zest of yuzu in this Hanukkah dessert recipe to add bright flavor. By Kristin Eriko Posner Kristin Eriko Posner Facebook Instagram Kristin Eriko Posner, formerly known as Kristin Namimoto, is a recipe developer, writer and business owner with additional experience in interior design and party planning. She created Nourish Co. as a response to her own experiences as a Jewish Japanese-American woman. Using food to reconcile her identity within different communities, she creates fusion recipes such as braised brisket with Japanese barbeque sauce.Kristin's lifestyle brand, Nourish Co., invites visitors to celebrate their unique heritage and rituals through hosting parties, interior design, and inspiring food. Her original recipe for mochi latkes can be read in Better Homes & Gardens, and Kristin has also written for Eat, Drink & Think, Jade Magazine, The Jerusalem Post, HeyAlma, and The San Francisco Chronicle. She is a popular spokesperson in Jewish newspapers and media.Growing up as both Jewish and Japanese-American, Kristen struggled to feel like she fit into her hometown of Los Angeles. Her mother is Japanese and her father is Japanese-American and her roots eventually led her to move to Japan. After working in entertainment media and public relations in Japan, she became a residential interior designer based in San Francisco.Following her experiences, Kristin eventually decided to start her own lifestyle brand that best suited her religious and ethnic identity. Nourish Co. combines her love of food, cultural identity and interior design into a single entity. Her recipes are featured in a variety of lifestyle magazines such as Better Homes & Gardens and Yes!Kristin studied at San Diego State University and held a position as an accounts coordinator at BWR public relations. After spending some time working in Japan as an English teacher and in the field of public relations and media, she moved to San Francisco to work in interior design. Currently, she combines her knowledge of media and interior design with her personal interest in food and culture. Learn about BHG's Editorial Process Published on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 3 hrs 20 mins Servings: 8 Yield: 8 cream buns Jump to Nutrition Facts Ingredients ¾ cup plus 2 tablespoons sugar ½ cup warm milk (105°F to 115°F) 1 teaspoon active dry yeast 1 ¼ cup bread flour ¼ cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon butter, cubed and softened 2 egg yolks 2 tablespoon cornstarch ⅔ cup milk 2 yuzu, zested (2 tsp.) Vegetable oil for deep-frying Directions For dough: In a small bowl combine 2 tablespoons sugar, the warm milk, and yeast. Let stand 10 minutes. Meanwhile, in a medium bowl combine flours and 1 teaspoon salt. Add milk mixture and butter. Stir until a soft dough forms. Transfer to a lightly floured surface. Knead 2 minutes or until dough feels elastic and comes together into a ball. Cover; let rise 1 to 1 1/2 hours or until double in size. Meanwhile, for filling: In a medium bowl beat egg yolks with a mixer on medium, slowly adding 1/4 cup sugar. Beat 1 to 2 minutes more until color lightens. Sift cornstarch into egg mixture. Beat on low just until combined. In a small saucepan heat milk until steam forms. (Do not boil.) Remove from heat. Gradually whisk half the hot milk into egg mixture. Return egg and milk mixture to saucepan. Turn heat to medium-low. Whisk 1 minute more or until thickened and bubbly. Remove from heat. Stir in zest. Transfer to a medium bowl. Lay plastic wrap on filling to cover. Chill 1 hour. On the floured surface, divide dough into eight equal pieces. Shape each into a ball. Cover. Let rest 15 minutes. Line a baking sheet with parchment paper. Using a rolling pin, roll each ball into a 5-inch circle. For each doughnut: Add 1 tablespoon filling to center of dough. Moisten edges with water; bring edges up and over filling, pinching and folding to seal. Place seam side down on prepared baking sheet. Repeat with remaining dough and filling. Cover; let rise 45 to 60 minutes or until nearly double in size. Meanwhile, in a large saucepan heat 2 inches oil to 365°F. Place remaining 1/2 cup sugar in a shallow dish. Cook doughnuts, two at a time, in hot oil 2 minutes or until golden, turning once. Using a slotted spoon, remove to a paper towel-lined baking sheet. While warm, roll in sugar to coat. Repeat with remaining doughnuts and sugar. Makes 8 doughnuts. Bottled Yuzu Juice: If you can't find fresh yuzu, substitute Meyer lemon. Or reduce milk in filling to 1/2 cup and use 2 tablespoons bottled yuzu juice, which is available at Asian markets. Rate it Print Nutrition Facts (per serving) 291 Calories 11g Fat 45g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 291 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 53mg 18% Sodium 171mg 7% Total Carbohydrate 45g 16% Total Sugars 24g Protein 5g Vitamin C 1.4mg 7% Calcium 54mg 4% Iron 1.3mg 7% Potassium 87mg 2% Folate, total 66.2mcg Vitamin B-12 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.