Miso desserts offer a perfect blend of salty-sweet flavors, appealing to adventurous palates during summer. Options include Miso Caramel Brownies, Miso Chocolate Chip Cookies, and Miso Butterscotch Pudding. For a revitalizing treat, Miso Ice Cream and Miso Coconut Sorbet are ideal. Other delightful choices like Miso Rice Pudding and Miso Cheesecake showcase the versatility of miso in sweet dishes. Each recipe highlights unique flavor combinations, enticing fans of inventive desserts to explore various delicious ideas.
Miso Caramel Brownies
Miso Caramel Brownies are a unique twist on classic brownies, infusing them with the umami richness of miso and a delightful layer of homemade caramel. This decadent dessert is perfect for those who enjoy adventurous flavors and would make an excellent treat for summer gatherings, picnics, or as an indulgent snack.
The preparation time is about 45 minutes, with an additional time of 30 minutes for cooling and setting the brownies.
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/4 cup white miso paste
- 1/2 cup heavy cream (for caramel)
- 1 cup brown sugar (for caramel)
- 1/4 cup light corn syrup (for caramel)
- 1 teaspoon vanilla extract (for caramel)
- Sea salt flakes (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving a little overhang for easy removal later.
- In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and add the granulated sugar and miso paste, whisking until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour half of the brownie batter into the prepared baking pan, smoothing it out. Set aside the rest of the batter.
- In a small saucepan, combine heavy cream, brown sugar, corn syrup, and vanilla extract. Bring to a gentle boil over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat.
- Pour the caramel mixture over the brownie batter in the pan, spreading it evenly. Spoon the remaining brownie batter on top of the caramel layer, spreading it gently to cover.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool in the pan for at least 30 minutes. Once cooled, lift out the brownies using the parchment overhang. Cut into squares and sprinkle with sea salt flakes before serving.
Variations and Tips:
- For a nutty flavor, add chopped walnuts or pecans to the brownie batter.
- If you prefer a more intense miso flavor, increase the miso paste up to 1/3 cup, but be cautious not to overpower the sweetness.
- To enhance the caramel flavor, consider adding a splash of bourbon or rum to the caramel mixture.
- Store leftovers in an airtight container for up to 5 days, or freeze for longer storage. Let them come to room temperature before serving.
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Miso Chocolate Chip Cookies
Miso Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the sweet and savory elements of miso with rich, melty chocolate.
These cookies are perfect for anyone looking to try something new in their dessert repertoire, making them an ideal treat for summer gatherings, casual brunches, or an afternoon snack.
With a preparation time of about 20 minutes and an additional baking time of 10-12 minutes, you’ll have a batch of unique cookies ready to enjoy in no time!
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup white miso paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the white miso paste, eggs, and vanilla extract to the butter mixture, blending until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie as they will spread.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For a fun twist, try adding chopped nuts like pecans or walnuts to the cookie dough for extra texture.
- Experiment with different types of chocolate chips; dark chocolate or white chocolate can enhance the flavor profile.
- If you prefer chewy cookies, slightly underbake them and remove them from the oven when they’re still soft in the middle.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Pair these cookies with a scoop of vanilla ice cream for an indulgent dessert experience!
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Miso Butterscotch Pudding
Miso Butterscotch Pudding is a delightful fusion dessert that combines the traditional flavors of butterscotch with the umami richness of miso.
This creamy pudding is perfect for summer evenings or as a unique treat for gatherings and dinner parties. It takes about 30 minutes to prepare and requires a few hours of chill time, making it an ideal make-ahead dessert for those looking to impress family and friends with something truly special.
Ingredients:
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 1 teaspoon vanilla extract
- Whipped cream, for serving (optional)
- Sea salt, for garnish (optional)
Cooking Steps:
1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
2. Gradually pour in the whole milk while continuously whisking to prevent lumps from forming.
3. Place the saucepan over medium heat and cook the mixture while stirring constantly until it thickens and begins to simmer, about 5-7 minutes.
4. Once thickened, reduce the heat to low and stir in the unsalted butter and white miso paste.
Continue mixing until fully dissolved and smooth.
5. Remove the saucepan from heat and stir in the vanilla extract.
6. Pour the pudding into individual serving dishes or a large bowl.
Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming.
7. Chill in the refrigerator for at least 2 hours or until set.
8. Serve cold, topped with whipped cream and a sprinkle of sea salt for an elegant finish, if desired.
Variations and Tips:
- For an added layer of flavor, consider infusing the pudding with a splash of bourbon or rum when adding the vanilla extract.
- To make this dish dairy-free, substitute the whole milk with a non-dairy milk alternative, and use dairy-free butter.
- For a fun twist, mix in chopped dark chocolate or toasted nuts to the pudding before chilling.
- You can also drizzle some caramel sauce on top prior to serving for a truly indulgent treat.
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Miso Ice Cream
Miso ice cream is a unique and flavorful dessert that blends the savory umami of miso with the creamy sweetness of traditional ice cream. This dish is perfect for adventurous eaters and those looking to impress guests with an unexpected flavor combination.
It typically requires about 30 minutes of active preparation time, plus a few hours for freezing. Making miso ice cream from scratch is a fun way to indulge your creativity while enjoying a deliciously creamy treat on a hot summer day.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup white miso paste
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of sea salt
Cooking Steps:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture is warm and the sugar is dissolved, but do not let it boil.
- In a separate bowl, whisk together the egg yolks and white miso paste until smooth and well combined.
- Gradually pour the warm cream mixture into the egg yolk and miso mixture, whisking constantly to temper the eggs.
- Return the combined mixture to the saucepan, and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat, and stir in the vanilla extract and a pinch of sea salt. Allow the mixture to cool to room temperature.
- Once cooled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Variations and Tips:
- For a twist on the classic miso ice cream, consider adding mix-ins such as chopped nuts, chocolate chips, or toasted coconut during the last few minutes of churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for the first few hours to create a smooth texture.
- Experiment with different types of miso paste; while white miso is the mildest and sweetest, yellow miso offers a more robust flavor, and red miso can add depth to the ice cream.
- Serve the miso ice cream topped with a drizzle of caramel sauce, a sprinkle of sea salt, or alongside fresh fruit for added contrast.
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Miso Rice Pudding
Miso Rice Pudding is a delightful twist on the traditional rice pudding, perfect for those looking to explore the unique flavors of miso in a dessert setting. This creamy and comforting dish is ideal for sharing with friends and family during summer gatherings or enjoying as a solo treat.
The preparation time is approximately 30 minutes, with a cooling period of around 2 hours before serving, making it a wonderful make-ahead dessert that impresses with its unexpected flavor profile.
Ingredients:
- 1 cup Arborio rice
- 4 cups milk (or non-dairy milk)
- 1/3 cup sugar
- 1 tablespoon white miso paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
- Fresh berries or fruit for topping (optional)
- Mint leaves for garnish (optional)
Cooking Steps:
- Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and milk, then bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Once the mixture reaches a simmer, reduce the heat to low and cook for about 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
- In a small bowl, whisk together the miso paste, sugar, vanilla extract, and salt until smooth.
- Remove the rice pudding from the heat and stir in the miso mixture until fully incorporated. If using, add lemon zest for an extra burst of flavor.
- Transfer the pudding to serving dishes and allow it to cool for at least 2 hours in the refrigerator before serving.
- Serve chilled or at room temperature, topped with fresh berries or fruit and a sprig of mint for garnish.
Variations and Tips:
- Flavor Variations: Experiment with different flavors by incorporating coconut milk, matcha, or spices like cinnamon or cardamom.
- Sweetness Adjustments: Feel free to adjust the sugar amount based on your sweetness preference or substitute with honey or maple syrup.
- Serving Suggestions: Serve with a drizzle of honey or a sprinkle of toasted nuts for added texture.
- Storage: This pudding can be stored in the refrigerator for up to 3 days. Stir it before serving to regain creaminess if it thickens too much.
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Miso and Sea Salt Pavlova
Miso and sea salt pavlova is an innovative and delightful twist on the classic pavlova dessert, which features a crisp meringue shell and a tender, marshmallow-like interior.
This dessert is perfect for summer gatherings, impressing guests with its unique flavor profile that balances sweetness with a touch of umami from the miso. Ideal for those looking to explore new tastes and textures, this recipe takes about 2 hours to prepare, including the cooling time for the meringue.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 tablespoon miso paste (preferably white or yellow)
- Sea salt (to taste)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh fruits (berries or stone fruits) for topping
- Mint leaves for garnish (optional)
Cooking Instructions:
- Prepare the Meringue: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
- Whip Egg Whites: In a clean mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, whipping until stiff peaks form and the mixture looks glossy.
- Incorporate Miso: Gently fold in the cornstarch, white vinegar, and miso paste into the meringue until just combined. Be careful not to deflate the meringue.
- Shape the Pavlova: Spoon the meringue onto the parchment paper within the circle, creating a slight well in the center for toppings. Smooth the edges for a neat finish.
- Bake: Place the pavlova in the preheated oven and bake for 1 hour. Turn off the oven and leave the pavlova inside to cool completely—this will help create a crispy exterior and a marshmallow-like interior.
- Whip the Cream: Once the pavlova is cool, whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the Pavlova: Carefully transfer the meringue onto a serving platter. Spread the whipped cream over the top, filling the well.
- Add Toppings: Top with fresh fruits of your choice, sprinkle a pinch of sea salt, and garnish with mint leaves if desired.
Variations and Tips:
- Fruit Compote: For added flavor, serve with a berry compote or citrus curd instead of fresh fruit.
- Different Miso: Experiment with different types of miso to see how the flavors change—white miso is milder, while red miso adds a deeper umami flavor.
- Servings: This pavlova serves about 6-8 people, perfect for a summer gathering or a special occasion.
- Storing Leftovers: If there are leftovers, store the meringue separately from the cream and fruits to maintain its texture.
Enjoy making this unique dessert that beautifully marries sweetness with savory elements for an unforgettable summer treat!
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Miso Peach Crisp
Miso Peach Crisp is a delightful dessert that combines the sweetness of ripe peaches with the umami depth of miso for a surprising twist on a classic crumble. This dish is perfect for summer gatherings, BBQs, or as a comforting treat after a warm day spent outdoors. With a preparation time of about 20 minutes and a cooking time of 30 minutes, you’ll have a delicious dessert ready in less than an hour!
Ingredients:
- 4 cups ripe peaches, sliced (about 6-8 peaches)
- 2 tablespoons miso paste (white or yellow)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar (for topping)
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish (approximately 9×9 inches) with butter or cooking spray.
- In a mixing bowl, combine the sliced peaches, miso paste, 1/4 cup of brown sugar, vanilla extract, and lemon juice. Mix gently to coat the peaches evenly, then pour the mixture into the prepared baking dish.
- In another bowl, combine rolled oats, flour, 1/2 cup brown sugar, cinnamon, and a pinch of salt. Stir well to combine.
- Pour the melted butter into the oat mixture, and mix until the ingredients are evenly distributed and crumbly.
- Evenly sprinkle the oat mixture over the peach mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- Fruit Options: Feel free to substitute peaches with other fruits such as nectarines, plums, or berries for a different flavor profile.
- Add Nuts: For added crunch and flavor, mix in chopped nuts like almonds or pecans into the topping mix.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or microwave before serving.
- Miso Type: Experiment with different types of miso. White miso will add a sweet flavor while yellow miso will be more savory. Adjust the sugar accordingly based on the type of miso used.
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Miso Banana Bread
Miso Banana Bread is a delightful and unique twist on the classic banana bread recipe, incorporating savory umami flavors from miso.
This moist and flavorful loaf is perfect for a summer brunch or as a light snack, and it’s a wonderful way to use up overripe bananas. The preparation time for this dish is about 15 minutes, with an additional baking time of 60 minutes.
This recipe yields a tasty treat that both miso enthusiasts and banana bread lovers can enjoy together.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup miso paste (white or yellow)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts (walnuts or pecans), chocolate chips, or dried fruits
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, miso paste, vegetable oil, brown sugar, eggs, and vanilla extract. Mix until well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Do not overmix; fold in any optional ingredients such as nuts or chocolate chips if desired.
5. Pour Batter: Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Variations and Tips:
- Flavors: Try different varieties of miso for added flavor complexity, such as red miso for a stronger taste.
- Mix-ins: Experiment with add-ins like dried fruit, seeds (chia or flaxseeds), or spices like cinnamon for a unique flavor combination.
- Serving Suggestions: Serve slices of the miso banana bread with a spread of cream cheese, butter, or even yogurt for an extra creamy texture.
- Storage: Store the bread in an airtight container at room temperature for up to three days or in the fridge for up to a week. You can also freeze slices for later enjoyment.
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Miso Cheesecake
Miso cheesecake is a delightful fusion dessert that combines the creamy richness of traditional cheesecake with the umami depth of miso. This innovative dessert is an excellent choice for adventurous food lovers and anyone looking to impress their guests with a unique sweet treat.
Preparation time for this dish is around 30 minutes (not including chilling time), making it manageable for both novice and experienced bakers.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- ½ cup sugar
- ¼ cup white miso paste
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup heavy cream
- Zest of 1 lemon
- Pinch of salt
Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, miso paste, and vanilla extract, mixing until integrated.
4. Add Eggs: Incorporate the eggs one at a time, guaranteeing each is fully incorporated before adding the next. Then, add the heavy cream, lemon zest, and a pinch of salt, mixing until smooth and well combined.
5. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake for 45-50 minutes or until the center is set but still has a slight wobble.
Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
6. Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to firm up.
7. Serve: When ready to Serve, release the cheesecake from the springform pan. Slice and enjoy!
Variations:
- For a chocolate miso cheesecake, incorporate melted dark chocolate into the filling.
- Experiment with different flavored crusts by using crushed cookies like Oreos or ginger snaps.
Tips:
- Confirm all ingredients are at room temperature for smoother mixing and even baking.
- If you find miso too strong, reduce the quantity slightly to your taste preference.
- Serve with a dollop of whipped cream or a berry compote for added flavor and presentation.
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Miso Coconut Sorbet
Miso Coconut Sorbet is a unique and invigorating dessert that beautifully marries the umami flavor of miso with the creamy sweetness of coconut. Ideal for adventurous food lovers and those looking to impress their guests with a one-of-a-kind treat, this sorbet is perfect for summer gatherings or a light finish after a meal.
With a prep time of about 15 minutes (plus freezing time), this dessert is relatively quick to prepare and will leave your taste buds dancing.
Ingredients:
- 1 cup coconut milk
- 2 tablespoons white miso
- 1/2 cup granulated sugar
- 1 cup coconut water
- 1 tablespoon lime juice
- Pinch of salt
Cooking Steps:
- In a mixing bowl, combine the coconut milk, white miso, and granulated sugar. Whisk together until the sugar and miso are fully dissolved and the mixture is smooth.
- Add the coconut water and lime juice to the mixture. Whisk until all the ingredients are well combined.
- Taste the mixture and add a pinch of salt if desired, balancing the sweetness with savory notes from the miso.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring thoroughly every 30 minutes for about 2-3 hours.
- Once the sorbet has reached the desired texture, transfer it to an airtight container and freeze for at least 2 hours or until completely firm.
- To serve, scoop the sorbet into bowls and enjoy immediately!
Variations and Tips:
- For a tropical twist, consider adding fresh mango or pineapple puree into the mixture before churning.
- If you want a creamier consistency, substitute some of the coconut water with heavy cream or more coconut milk.
- Garnish the sorbet with toasted coconut flakes, fresh mint leaves, or lime zest for an extra pop of flavor.
- Experiment with different types of miso (like red or yellow) to see how the flavor profile changes.
Miso Maple Glazed Donuts
Miso Maple Glazed Donuts are a delightful fusion treat that combines the savory umami flavor of miso with the sweetness of maple syrup, resulting in a unique and satisfying dessert. These donuts are perfect for summer gatherings, brunches, or simply as a treat to enjoy with coffee. The preparation time for this recipe is approximately 30 minutes, with an additional 15 minutes for baking.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk (or plant-based milk)
- 2 large eggs
- 3 tbsp miso paste (white or light miso works best)
- ¼ cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 tsp vanilla extract
- ½ cup pure maple syrup (for glaze)
- 1 tbsp miso paste (for glaze)
- Optional toppings: chopped nuts, sesame seeds, or toasted coconut
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
- In another bowl, whisk together the milk, eggs, miso paste, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid over-mixing; lumps are alright.
- Carefully spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Glazing Steps:
- In a small saucepan over low heat, combine the maple syrup and the additional tablespoon of miso paste. Stir until the miso is fully dissolved and the glaze is warm and smooth.
- Dip the cooled donuts into the glaze, allowing any excess to drip off.
- Place the glazed donuts back on the wire rack and sprinkle with your choice of toppings while the glaze is still wet.
Variations and Tips:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Experiment with different types of miso for varying depths of flavor; red miso will give a stronger taste.
- For an added touch of sophistication, consider adding a dash of cinnamon or cardamom to the batter.
- Store any leftover donuts in an airtight container at room temperature for up to two days or freeze them for longer preservation.
- Enjoy them fresh on the day of making, as the glaze softens the donut over time.
These Miso Maple Glazed Donuts are sure to impress with their unexpected flavors and fluffy texture—perfect for any summer occasion!
