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Savory Doughnuts

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoBeinets, crullers, bomboloni and zepole are all some form of doughnut.  And Americans love them!  The newest form capturing the fancy of doughnut lovers is the savory doughnut.  They are appearing in all the best restaurants  usually stuffed.  At Tony’s we stuff them with the best Gorgonzola and serve them with prosciutto and a drizzle of excellent virgin olive oil.

But savory doughnuts can be filled with any cheese that will get oozy when fried.  I chose Italian Fontina for its creaminess and served it on a salad of spring greens, crispy panchetta, strawberries and dates with a lemon vinaigrette.  Brie and bacon would be another great combination.

The dough couldn’t be more simple.  Yeast is dissolved in warm milk.  Just enough flour is added to make a loose batter which is covered and allowed to rise until doubled and very bubbly which takes about an hour.  More flour, and egg, salt, sugar and a bit of butter are added to make a batter like dough which takes about another hour to rise.  At this point, it is easiest to refrigerate overnight as it is an extremely soft, somewhat sticky dough to shape right away – much like brioche.

After stuffing and shaping, these savory doughnuts can be covered and refrigerated for several days.  They can be fried a few at a time or all at once.  They never rise after shaping, making them even easier.

At the end of this blog, I have included a recipe for one half of the savory doughnuts to make 12 doughnuts.

Savory Doughnutsstuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo
1 teaspoon active dry yeast
1 cup  milk, heated to about 90 to 100 degrees
3/4 cup flour (105 grams or 3 2/3 ounces)
1 large egg
2 tablespoons butter softened
2 tablespoons sugar
1/2 teaspoon salt
1 7/8 cups flour (260 grams flour, 9 ounces or 2 cups less 2 tablespoons)
5 ounces Italian fontina cheese

Soften the yeast in the warm milk. stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Whisk in the 3/4 cup flour into the liquid.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoCover with film and let rise for about an hour until doubled and bubbly.stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Add the remaining ingredients stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photond beat with a paddle on low to mix. stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo Raise to medium high and beat for 4 to 5 minutes until soft and satiny.stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoSpray a bowl to hold the dough when doubled,  Pour the batter into the bowl,stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo turn over,stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photocover stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoand let rise until doubled.

Assembly of Savory Doughnutsstuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Divide the dough into 24 – 25 grams pieces.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoAlternately, roll the dough into a long rope and divide into 24 walnut sized pieces.    They will be about the size of a large walnut.stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Roll out one piece of dough into a round about 3 inches.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Keep the remaining dough balls covered to prevent drying out.stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo
Brush the edges with water. 

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Place a cube of cheese in the middle of the dough.

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo
Fold the edges of the dough together stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoand pinch together firmly.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoBring the opposite edges up and pinch together.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoPinch the edges together.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoRoll into a ballstuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

 

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

and place on a parchment lined baking sheet.

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoCover while rolling the remaining balls.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoContinue for the remaining pieces.

To use at once, heat several inches of oil to 350 degrees in a large dutch oven.  Fry the bomboloni, several at a time, stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food phototurning when first side is browned.  Brown on the second side.stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

To serve later:  Cover and refrigerate for several days.  Fry off as above.

Makes 24 savory doughnuts.

Salad with Crispy Pancetta, Strawberries and Datesstuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo
4 ounces pancetta
Strawberries, as desired
Dates, as desired
1/2 olive oil
2 tablespoons fresh lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
Spring greens

Dice the pancettastuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

and place in a frying pan.

stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

Saute until browned and crispy.  stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photoDrain on paper towels.

Slice strawberries and dates. Set aside.

Whisk together the olive oil, lemon juice, sugar, salt and pepper. Correct the sugar, salt and pepper as desired. Toss with the spring greens.

Divide the greens among 4 plates. Sprinkle with pancetta and arrange strawberries and dates over the lettuce. Top with 3 savory doughnuts. Serve immediately.

One Half  Recipe for Savory Doughnuts

1/2 teaspoon active dry yeast
1/2  cup  milk, heated to about 90 to 100 degrees
6 tablespoons flour (50 grams or 1 3/4 ounces)
1  egg yolk
1 tablespoon butter softened
1 tablespoons sugar
1/4 teaspoon salt
1 cup, less 1 tablespoon flour (130 grams flour, 4 1/2 ounces)
2 1/2  ounces Italian fontina cheese

Assemble as above.
Yield:  12 savory doughnuts
stuffed doughnuts savory doughnuts pancetta Italian doughnuts fontina entree salad doughnuts cheese  food photo

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