Wasanbon-sugar baked donuts

Most wasanbon sugar is produced in Kagawa and Tokushima prefectures.

“Wasanbon-sugar baked donuts” is made by Miroku Confectionery Workshop in Sanuki City, Kagawa Prefecture. “Sanuki”-sounds deliver first image of Sanuki udon.   Miroku Confectionery Workshop actually makes a wide variety of breads and baked sweets.

Using wasanbon sugar in their donuts is a distinctive feature. Since wasanbon sugar is often used in traditional Japanese sweets, I had imagined it was produced mainly in places like Kyoto. However, it turns out that nearly all wasanbon sugar is actually produced in both Kagawa and Tokushima, making Kagawa a major hub for wasanbon sugar production.

Unlike fried doughnuts, so-called “baked doughnuts” have a sponge cake-like texture and tend to be light and refreshing. Using wasanbon sugar, we can expect an elegant sweetness.

The dough has a soft and moist texture.

The refined sweetness is indeed smooth on the palate. This light and soft sweetness is characteristic of wasanbon sugar. While fried doughnuts might lack a pronounced sweetness, it pairs perfectly with the light, baked doughnuts.