Savoury doughnuts
By CHEF LANCE SEETO
Cheeseburger doughnuts
These soft savoury stuffed cheeseburger doughnuts are filled with a warm and juicy filling. A modern appetizer to delight everyone!
Servings: 20
Ingredients
Doughnut Dough
500 gm normal flour
45 gm caster sugar
6 gm salt
250 ml milk, room temperature
100 gm Rewa or Anchor butter, room temperature,
cubed
2 free-range eggs
11 g active dry yeast
Cheeseburger Filling
500 gm minced meat (chicken, beef or pork) 80 gm shredded cheddar cheese
1 small white onion, diced
1 tsp garlic powder or 2 tsp minced garlic
1 tsp cumin seeds
2 tbsp tomato ketchup
1 tbsp mustard
1/2 tsp salt
1/2 tsp pepper
Topping
• sesame seeds
For the doughnuts
1. Combine the yeast, milk and sugar, whisk. Let the mixture foam for about 15 minutes.
2. In a separate bowl add together the flour and salt. Set aside
3. Once the yeast is activated, combine with the dry ingredients and eggs in a large mixing bowl. With a hook attachment knead the dough for about 3 minutes, until a soft dough starts to take shape. If no machine, use your hands.
4. Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes.
5. Cover the dough and let it rest for two hours in the warmest place in your kitchen until it doubles in size.
For the filling
1. In a large pan start by frying gently the diced white onion in the olive oil. Add the minced meat, season with cumin and garlic and fry.
2. Once the minced meat is cooked, remove from the heat and let it cool. Add all the remaining ingredients and mix well.
Assembly and Frying
1. Once the dough has doubled in size, transfer to a floured work surface. Cut into 20 equal portions of around 50g each.
2. Flatten each piece and stuff with the cheeseburger filling. Shape into a ball while making sure that all sides are sealed so that the mixture doesn’t ooze out.
Fill a large pot with vegetable oil. Pour enough oil so that the doughnuts have enough space to 3. 4. 5.
Spiced pork doughnuts with strawberry jam This recipe is from Australian chef Adrian Richardson and you won’t know what to expect with his stuffed doughnut combo. Tender pork seasoned with hoisin and Sriracha is matched with strawberry jam and cinnamon sugar to create a sensational combination of sweet and savoury flavours. 1. 2. 3. 4. cook in. Heat the oil to about 170°C. Cook the doughnuts in batches for about 2 minutes on each side.
Transfer the cooked doughnuts to a plate lined with paper towels so that it will dry out any excess oil. While still hot sprinkle some seasoning on top.
1–2 sprigs of coriander, leaves finely sliced 200 gm shredded slow-cooked pork
2 tbsp bacon jam
1 tbsp hoisin sauce
1 tsp Sriracha sauce
1 tbsp brown sugar
12 proved doughnuts (sphere shaped) vegetable oil, to fry cinnamon sugar, to dust
2–3 tbsp strawberry jam
In a bowl, combine coriander, shredded pork, bacon jam, hoisin and Sriracha sauce and brown sugar. Stir to create a paste. Gently tear a hole in the base of a raw doughnut and spoon about ½ tbsp pork paste into the well. Using your finger, run some water around the edge and pull the dough back over, ensuring it is closed.
Gently roll doughnut in your palms to smooth out any notches and make sure the dough has come back together properly. Repeat with remaining doughnuts and paste.
Pour enough oil in a large saucepan to cover
Eggs benefits doughnuts Makes 8 doughnuts Doughnut Filling
8 large eggs
16 slices ham or roast chicken
Basil Hollandaise Sauce
4 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
1 handful fresh basil leaves, finely minced salt and pepper to taste
8 fresh basil leaves
1.
2. 3. doughnuts. Preheat oil to 180°C.
5. Gently place the doughnuts, a few at a time, in oil. Use a chopstick to gently turn doughnuts around in the oil. Cook on one side for 2–3 minutes, then turn to finish cooking. Remove doughnuts from oil and dust in cinnamon sugar.
6. Using a marinade syringe or a squeezie bottle with a nozzle, inject a small amount of strawberry jam into the centre of each of the doughnuts. Serve while still warm.
Use your favorite doughnut recipe.
After the dough has doubled in size, scrape the dough out onto a lightly floured surface. Form the dough into a ball, then roll out into a large sheet about 1/4 inch thick. Using a round 4 or 4.5 inch cutter, cut out 8 doughnuts and place on a lightly floured sheet pan. Cover the sheet pan with plastic wrap and allow the doughnuts to rise a second time, about 30-45 minutes. Discard the remaining dough (or cut into small pieces and fry for tasty fried dough scraps) – doughnut dough that is re-rolled will result in tough, flat doughnuts.
In the meantime, poach the eggs. Bring a large pan of water to a boil, then lower the heat to bring the water to a simmer. Crack the eggs one by one into a ladle or ramekin and gently slide each egg into the water. You may have to do this in batches, depending on the size of your pan. Poach your eggs for 8 minutes if you want a slightly jammy, gloriously runny yolk, or 9 minutes if you’d like perfect jammy eggs with minimal run
About 10-15 minutes before your doughnuts are done proofing the second time, pour 2 inches of oil into a heavy deep skillet or Dutch oven fitted with a thermometer and begin heating the oil on medium heat to 175˚C. Once your doughnuts have finished proofing, it’s time to fill them with egg and ham. Take a round of dough and flatten it into a wide disc with your fingertips. Wrap two slices of ham around a poached egg and place directly in the center of the disc. Pull the edges of the dough up around the egg, gathering them in the middle above the egg and pinching and twisting tightly to seal shut completely. Pinch off any excess dough and discard. Repeat this process with your remaining doughnuts.
Set a wire rack in a sheet pan and place it next to your frying station. Carefully drop the doughnuts into the 175˚C oil, 2 or 3 at a time depending on the size of your skillet/Dutch oven. Fry doughnuts for 2-3 minutes on both sides, turning them with a slotted spoon. Fry the sealed side slightly longer, as the dough there is thicker. Once the doughnuts are a deep golden brown all over, remove them from the oil with a slotted spoon and place on the wire rack to drain. Repeat this process until you have fried all your doughnuts, making sure to maintain the 175˚C temperature by adjusting the heat as needed.
Once you have fried off all the doughnuts, set them aside and make the basil hollandaise sauce. In a small saucepan, bring an inch or two of water to a gentle simmer.
While the water is coming up to a simmer, add the egg yolks and lemon juice to a heatproof bowl that fits over the small saucepan. Whisk vigorously until fully combined and the yolk mixture has thickened and doubled in volume. Place the bowl over the simmering water and whisk rapidly for 20-30 seconds. Then slowly drizzle in the melted butter while constantly whisking until the sauce is thickened and doubled in volume. If your sauce breaks, remove the bowl from the heat and try whisking in an additional egg yolk.
10. Remove the bowl from the heat and whisk in minced basil and salt and pepper to taste.
11. Transfer the basil hollandaise sauce to a small squeeze bottle. Poke a hole in the top of each doughnut and fill with hollandaise. Garnish the tops with a basil leaf each and serve immediately. 4. 5. 6. 7. 8. 9.