Stuffed Doughnuts with Orange Yogurt Sauce makes such a delicious dessert or sweet treat for any time. These pan seared doughnuts are perfect for any special occasion or a weekend brunch.
Here is another Yotam Ottolenghi recipe for the I Heart Cooking Club. I added a little cardamom to the walnut, sesame and fennel stuffing to heighten the flavor a little and balance the fennel, which I like in only very small quantities.
I actually had to do this recipe twice. The first time I made the dough, I thought it was a little wet but since I have never made doughnuts before, I didn’t want to mess with it. However, when it didn’t rise, I went with my instincts the second time increasing the flour and decreasing the liquid. Additionally, I proofed the yeast prior to adding to the flour.
Lesson Learned: Trust my instincts!
Before I blame Yotam for this, I think the problem may be with the conversion. Because he is a UK based chef, all of his recipes are written using the metric system. Here in America, we do not use the metric system. I generally use this conversion tool, but sometimes the conversions have to be rounded because they don’t fall into any exact US measurement unit. For example, what is 1.18 cups?
I had the same problem when I did Nigella’s Cocoa Olive Oil cake recipe but since I’ve made flourless cake before, I knew what the consistency was supposed to be like so when the batter was too wet, I knew to add additional almond flour.
Following my instincts and adjusting the recipe accordingly, the second attempt worked fabulously!
IN THE MAKING – HOW TO MAKE STUFFED DOUGHNUTS WITH ORANGE YOGURT SAUCE
These were so delicious and due to their mild sweetness, just as good for breakfast as dessert. These made the perfect breakfast with a slice of fresh mozzarella and some sliced fruit.
They are also great for a weekend brunch or a great indulgence for Fat Tuesday before Lenten fasting begins!
- 1 3/4 cups all purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon dry active yeast
- 1/4 cup milk
- 1/4 cup boiling water
- 4 tablespoons unsalted butter diced
- 4 tablespoons ghee/clarified butter
- Filling Ingredients:
- 3 tablespoons plus 2 teaspoons firmly packed dark brown sugar
- 3 tablespoons plus 2 teaspoons walnuts broken into small pieces
- 2 tablespoons sesame seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground cardamom
- Sauce Ingredients:
- 1 cup Greek yogurt
- 1/2 teaspoon orange zest
- 1 tablespoon powdered sugar plus extra for garnish
- In a small bowl, combine the milk, sugar and boiling water.
- Sprinkle yeast on top and let stand for 5 minutes, until foamy.In a free standing mixer, combine flour and salt.
- Using a paddle attachment, whiz for 1 minute to combine.
- Add to flour mixture and process until thoroughly combined.
- Add butter and process for 3-4 minutes, until you have a soft dough, with butter incorporated.
- Cover with plastic wrap and a kitchen towel and place in a warm place to rise for an hour and a half.
- Meanwhile, using a coffee/spice grinder, combine all the filling ingredients until ground.
- To make the sauce, combine yogurt, zest and sugar. Mix well.
- Transfer the risen dough onto a well floured surface and knead for a minute or two.
- Divide into 12 equal sized balls.
- Press each ball into a 4 inch circle. Place a heaping teaspoon in the middle of the circle. Pull the sides around the filling to completely seal.
- Using a rolling pin, roll into a 3 inch circle.
- Place on a parchment lined baking sheet and cover with a kitchen towel. Leave to rise again for 20 minutes.
- In a skillet, heat 2 tablespoons of the ghee.
- Fry for 3-4 minutes until puffy.
- Flip over and cook another 2-3 minutes, until browned.
- Cook on medium-low heat, otherwise they will get too brown and the inside will still not be cooked.
- Top with powdered sugar and serve with the sauce, on the side.
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