Red cheek

Red cheek donut

  • fruit
  • Confectionery

Ingredients (6 pieces)


Red cheek 60g (3-4 pieces)
sugar 6g
Egg (M) 3 individual
sugar 115g
Melted butter (unsalted) 80g
Flour 110g
Baking powder
(Sift together with soft flour)
Almond poodle 20g


[Puree] Add sugar to thinly sliced ​​Benihoppe, stir with a whisk and boil until it becomes liquid, then let it cool to room temperature.

[Dough] Whisk the eggs for 3 minutes (until they become thick), then add the sugar in about XNUMX portions and mix.

Once it's foamy enough, add melted butter (about human skin temperature) and whisk well again.

Add ❶ to ❸ and mix lightly, then add soft flour and almond flour and mix gently with a spatula until the flour is no longer visible.

Apply oil or butter to a donut mold and pipe ❹ into it.

Bake in an oven heated to 180°C for about 20 minutes and it's ready!

Key Points

Points ❷❸
Adding the butter will make the bubbles disappear more easily, so whisk thoroughly.


Point ❹
Once you add the soft flour, do not mix more than necessary.


You can also add dried fruits to the dough.

*Recipe provided by: Emi Yamashita, creator of the Fujinokuni food capital

How to make video

*The recipe is information published in the August 30 issue of the Prefectural Newsletter.

Recommended ingredients from Shizuoka Prefecture

Red cheek

Red cheek

A strawberry variety that is representative of Shizuoka Prefecture and was born in Shizuoka Prefecture. The seeds are large, bright red in color, and have a reddish tinge to the inside. It has a strong aroma, is juicy, and has a rich taste.