Savory Donuts | Stuffed Donuts Recipe

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Donut is a temptation for us all with a soft, fluffy texture embracing a melted, flavored inside. Today, I want to show you how to make savory donuts or doughnuts with a non-sweet filing.

When someone mentions donuts, we will most likely think of a saccharine food that is only for a sweet tooth. However, creativeness has no boundary, and the strong filling made with sausage and seasoning herbs will leave everyone in awe.

What makes a perfect donut?

what is a donut?

The history of doughnuts

So, the first question is how donuts are made? According to the Oxford Companion to American Food and Drink, they are deep-fried cakes with roots in Middle Eastern cuisine and a long European history. The texture is rich with butter, eggs, and spices, with dried fruits and sugar dusting on top to make up the sweetness. In the beginning, donuts were a Christmas food, then they slowly gained their influence and took over on many occasions during the year.

Donuts have an interesting background. In Rome and Greece in the ancient time, people coated fried dough strips with fish sauce (you read it right, buddies!) and honey. Arabian cooks had their fried unsweetened dough drenched with sugary syrup.

The original doughnuts didn’t have that large hole in their center, but it was a necessary addition for the cakes to cook thoroughly. However, you don’t have to worry about that matter with our savory donuts, since we will prepare a thin texture.

How many types of donuts are there?

The variations are endless, though we can divide the donuts into 2 categories: yeast and cake. (1)

Yeast donuts are the classic type. They are airy and light (because the yeast raised the dough), almost always glazed, sprinkled, or filled. The most well-known derivation of this branch is jelly donuts.

Cake donuts are the creative version with baking powder in the sweetened batter. They feel firmer, but the inside is soft and cake-like. The cider donuts or chocolate cake donuts you usually see also belong to this section.

The savory donuts we will be trying, as you can see, fall into the first group. Why are they different from the sweet doughnuts? How many calories are there in a donut? Do we have advanced tips to make them beyond perfect? Find out right in this article!

How to make filled donuts?

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Savory Donuts | Stuffed Donuts Recipe

ingredients of savory donuts

 

  • Author: havyteam_np
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 2 hrs 40 mins
  • Category: How to cook
  • Method: Frying
Scale

Ingredients

For this savory donuts recipe, you will need two batches of ingredients for the crust and the filling:

  1. Crust

  • 150g flour
  • 5g yeast
  • 10ml cooking oil
  • 100ml non-sugar fresh milk, warm
  • 30g butter, melted
  1. Filling

  • ½ onion
  • ¼ carrot
  • 1 tomato (seedless)
  • 1 tablespoon corn (cooked)
  • 50g sausage
  • 1 teaspoon salt
  • 1 tablespoon coriander

 

Instructions

Step 1: Prepare the batter

1 - sieve the flour

  • For a smooth batter, you will sieve the flour first.

2 - mix the dough

  • Slowly add yeast, cooking oil, fresh milk, and butter one by one. It will become a doughy mass.

3 - knead and let it ferment

  • On a clean surface, knead the dough and roll it into a sphere. Use your knuckles and fingers, but don’t over-handle it! If you do, the batter will become too soft and wet, affecting the result badly.
  • Cover your dough with a plastic wrapper and let it ferment for 60 – 90 minutes.

4 - flatten and cut the dough

  • Lay the batter ball on your working platform and flatten it with a rolling pin, the thickness of the sheet should be about 3mm.
  • Divide it into 6 equal parts and wrap it up again for another 30 minutes. We will move onto the next step while waiting.

Step 2: Prepare the filling

make the filling for donuts

  • Cut your onion, carrot, tomato, sausage into thin shreds. In case you are wondering why, it’s generally better to make your fillings with shredded ingredients, as it will be easier to take a bite with these threads compared to large slices.
  • Coat your pan with a thin film of cooking oil and fry the chopped supplies on low or medium heat for around 3 minutes before adding the cooked corn kernels and coriander, so the last two veggies won’t be overcooked.

Step 3: Fry and stuff the donuts

5 - fry the donut crust

  • Use a generous amount of oil to deep-fry the batter triangles. Turn them over and wait for both sides to turn golden brown before leaving them on wax paper to remove excess oil.

stuff the donuts

  • Slit one side of the fried donut open and slip the blade further to create a space.
  • Fill the pastry with the previously prepared filling and add some cheese if you like it!
  • Serve these savory donuts when they are still hot with your favorite sauce!

 

 

 

 

 

 

 

 

 

 

 

Notes

  • Add ‘instant’ yeast directly to the flour. If you have ‘active’ yeast, you need to sponge it in water first.
  • As always, use a non-stick frypan.
  • Replace cheese with sour cream, you will be surprised with the flavor!
  • If you are a vegetarian, simply exclude the sausage and use more veggies instead. Mushroom and garlic are my personal favorites.
  • An airtight container is enough for you to store these little guys. The cold temperature will make our crispy texture less enjoyable. However, the dough needs to be in the fridge if you want to save them for the next days.

Keywords: savory donuts

You can serve these savory donuts for any meal in a day or enjoy them as a rather heavy snack if you need an energy boost for the afternoon. We also have Chocolate Donuts and Japanese Mochi Ice Cream recipes for sweet lovers, and there are more delicious coming your way if you subscribe to our channel immediately!

 

 

 

 

 

 

 

 

 

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