Chippy Cakes

Mini Filled Doughnuts

Tuesday 11 June 2013

At last! Here I am again, back in the blogging world! I've been a busy bee and never got round to sit down and type up all of my recipes. There are plenty of baking adventures due to be posted, some successful, some not so much, and some recipes I've had a hard time to recover as they were messily scribbled on kitchen towel.

But for now, I will be sharing this recipe for mini filled doughnuts. They are great for breakfast or even as an afternoon snack. You can use whatever filling that you'd prefer. I used peanut butter and chocolate cream. But I'm sure jam or dulce de leche is just as yummy!

Ingredients:

1/2 package yeast, about 1 tbsp of dried yeast
1/4 cup lukewarm water, around 100 degrees
250g plain flour
3/4 cup warm milk, around 100 degrees
2 tbsps sugar
1 egg
28g butter, softened
Peanut butter or chocolate cream, for the filling

Method:

In a large mixing bowl, dissolve yeast in warm water for 5 minutes. Then tip in the warm milk, egg, sugar, and butter. Lastly, add the flour in small increments. Mix well for a few minutes (around 5 minutes by hand). Cover dough for at least three hours, or overnight.
Sprinkle flour all over the rested dough. Break off a piece and roll out onto a floured surface. Scoop in a teaspoon of your desired filling in the centre, then bring the sides to the middle and pinch to seal it. Roll into small round balls then leave the dough to rest for at least 30 minutes.
Heat oil in a shallow frying pan at around 350 degrees. Drop the doughnuts into the hot oil in small batches. Watch very carefully as they will brown in a few seconds. Fry for 30-45 seconds, flipping halfway through. Remove from oil and roll in sugar. Enjoy!

The dough is much softer and stickier than typical bread dough so be sure to sprinkle as much flour as needed. These were actually not difficult to make, just a little time consuming. But trust me, all of the effort will be worth it!

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