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Mini savoury, spiced filled doughnuts

Turmeric or paprika doughtnuts, with tomato or cheese sauces for the warm centres.

Prep:

Cook:

Serves:

Photo: Ryan Bartley
Photo: Ryan Bartley

    Makes: 20 turmeric and 20 paprika doughnuts

    INGREDIENTS

    500g flour, approximately
    14g fast action yeast
    2 tbs vegetable oil
    1 egg
    25cl warm water
    12cl milk
    Flavourings: paprika, dried oregano, turmeric and celery seeds
    Oil, for deep frying

    METHOD

    Mix the flour, yeast, oil, egg, water and milk until the dough forms a neat ball. If it feels dry/wet, add a little water/flour.

    Knead the dough until it becomes smooth and elastic — about 10 minutes.

    Divide the dough in half.

    Add a heaped teaspoon each of turmeric and celery seeds to one half, and the same amount of paprika and oregano to the other.

    Knead to combine.

    Leave the doughs in two bowls covered with cling film in a warm place for at least one hour or until they have doubled in size. Divide each ball into 20. Leave them on a baking sheet lightly covered to rise for 30 minutes.

    Heat the oil to 180°C and keeping the heat at a medium level (or they will burn before cooking), cook the doughnuts until golden outside and cooked through.

    When cooked, use a skewer to make a hole in the side of each doughnut and use a syringe to fill with either tomato sauce for the paprika doughnuts or cheese sauce for the turmeric ones.

    Sweet tomato sauce

    INGREDIENTS
    1 large onion, sliced
    1 tbsp olive oil
    3 garlic cloves
    Dried oregano
    400g tin chopped tomatoes
    100g concentrated tomato paste
    4 tbsp sugar
    15g basil, chopped

    METHOD

    Fry the onion in olive oil until it is golden brown.

    Add the tomatoes, tomato paste and garlic. Stir well.

    Add 3 tinfuls of water.

    Add the sugar and dried oregano and simmer for about 30 minutes, stirring regularly. Season to taste, then cool.

    Add the basil and blend.

    Cheese sauce

    INGREDIENTS
    ¼ litre warm milk
    50g butter
    50g plain flour
    Nutmeg (optional)
    100g grated emmenthal or cheddar cheese

    METHOD

    Gently melt the butter. Remove from the heat, add the flour and mix to a paste.

    Gradually add the warm milk, whisking well.

    Return to the heat and slowly cook the sauce, whisking constantly until it thickens. Season, with nutmeg if preferred and add the cheese.

    Method
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