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Stuffed Doughnuts

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.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Middle Eastern
Servings: 6
Calories: 416.85kcal

Ingredients

  • 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
  • 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 seed
  • 1/2 teaspoon ground cardamom
  • Sauce Ingredients:
  • 1 cup Greek yogurt
  • 1/2 teaspoon orange zest
  • 1 tablespoon powdered sugar plus extra for garnish

Instructions

  • 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.

Nutrition

Calories: 416.85kcal | Carbohydrates: 44.16g | Protein: 9.14g | Fat: 23.41g | Saturated Fat: 12.42g | Sodium: 226.37mg | Fiber: 1.96g | Sugar: 14.66g
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