- Why didn't the dough rise?
- The milk was probably too hot and killed the yeast fungi, or the room was too cold. Try proving in the oven with just the light on.
- Why is the middle raw?
- The oil was too hot, so the outside burned before the heat reached the inside. Fry at a lower temperature, slower.
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Loukoumades with yoghurt dough
Zingy passion fruit sorbet
Pork Roll Doughnuts
Creamy potato soup
Spicy pickled herring
Zacuscă with olive oil
Saltimbocca with capers
Matcha anmitsu with fresh fruit
Spicy soy nasi goreng
Focaccia with bresaola and rocket
Honey Appam
Osso buco with polenta
Welsh Rarebit with Tomato
Sri Lankan hoppers
Slow-roasted duck legs with caramelised onion confit
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Churro ice cream
Creamy courgette and tomato soup
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Pork Roll Doughnuts
New Jersey's iconic breakfast meets confectionery in this bold dish. The specialty of the recipe is the play of textures and flavours: the crunch of salty, smoky meat breaks the butter-soft structure of the yeast dough, whilst the sweetness of maple syrup rounds off the fattiness of the cheese. This dish isn't just a doughnut, it's a textbook example of the 'sweet & savoury' category.
Ingredients
300
g
Plain flour (sifted)
30
g
Granulated sugar
1
pinch
Salt
7
g
Dried instant yeast
150
ml
Lukewarm milk (approx. 35-40°C)
1
pcs
Egg (medium, room temperature)
50
g
Melted butter (not hot)
1
tsp
Vanilla extract
150
g
Pork roll or high-quality ham
0.5
tsp
Freshly ground black pepper
80
g
Semi-hard cheese (e.g. Cheddar, grated)
50
g
Icing sugar
30
ml
Maple syrup
500
ml
Neutral oil (e.g. sunflower, for frying)
Shopping List (0)
Equipment Needed
- Large mixing bowl
- Kitchen thermometer (for oil)
- Heavy-bottomed saucepan or fryer
- Doughnut cutter or glass
- Slotted spoon
- Frying pan
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Mix the flour, sugar, salt, and dried yeast in a large bowl.
Tip: Do not let salt touch the yeast directly at the start of mixing, as it can inhibit fungal growth (osmosis).
2
✓
Make a well in the centre and pour in the lukewarm milk, beaten egg, melted butter, and vanilla.
Tip: All ingredients should be at room temperature so the yeast starts working immediately (fermentation).
3
✓
Knead the dough by hand or machine for 8-10 minutes until the surface is shiny, smooth, and it pulls away from the wall of the vessel.
Tip: Long kneading develops the dough's skeletal structure, which will hold the gas bubbles (gluten formation).
4
✓
Cover a bowl, place the dough in it, and prove in a warm place for approx. 60 minutes until doubled in volume.
Tip: A draught-free, humid environment is best. You can also place a glass of hot water next to it in the microwave (without turning it on).
5
✓
Meanwhile, chop the ham (pork roll) finely, fry until crispy in a pan, drain the fat, then mix with the grated cheese and pepper.
Tip: Removing excess fat is important, otherwise the filling can make the dough soggy from the inside.
6
✓
Roll out the risen dough on a floured surface to a finger's thickness (approx. 1-1.5 cm) and cut out discs.
Tip: Do not roll too thin, because the filling can tear the dough during frying.
7
✓
Place a spoonful of filling in the centre of a disc, fold in half, and firmly press the edges together with your fingers or a fork.
Tip: The seal should be hermetic, otherwise the cheese will leak out and burn in the oil.
8
✓
Place the doughnuts on baking parchment, cover, and rest them for another 30 minutes.
Tip: This second rest relaxes the dough, so it grows larger and softer when fried.
9
✓
Heat the oil to 170°C. If you don't have a thermometer: dip the handle of a wooden spoon in; if it bubbles briskly around it, the oil is good.
Tip: In oil that is too cold, the dough absorbs fat before the crust solidifies.
10
✓
Fry the doughnuts for 2-3 minutes per side until dark golden brown, then drain on kitchen paper.
Tip: Fry only a few at a time so as not to cool the oil suddenly.
11
✓
Drizzle with maple syrup and dust with a little icing sugar when serving.
Tip: The syrup absorbs slightly into the warm pastry, creating a caramelised effect.
Recipe FAQ
Ingredients
- 300 g Plain flour (sifted)
- 30 g Granulated sugar
- 1 pinch Salt
- 7 g Dried instant yeast
- 150 ml Lukewarm milk (approx. 35-40°C)
- 1 pcs Egg (medium, room temperature)
- 50 g Melted butter (not hot)
- 1 tsp Vanilla extract
- 150 g Pork roll or high-quality ham
- 0.5 tsp Freshly ground black pepper
- 80 g Semi-hard cheese (e.g. Cheddar, grated)
- 50 g Icing sugar
- 30 ml Maple syrup
- 500 ml Neutral oil (e.g. sunflower, for frying)