Oven-baked donuts filled with kiwi, pumpkin seeds, and persimmon

Name: Oven-baked donuts filled with kiwi, pumpkin seeds, and persimmon - Anda G.
Ingredients: For the dough: 60 ml warm water; 1 teaspoon sugar; 1 teaspoon granulated yeast; 330 g flour; 1/4 teaspoon salt; 50 g sugar; 45 g butter; 1 egg; 180 ml milk; 2 tablespoons melted butter for greasing. For the filling: 2 kiwis; 1 persimmon; 2; 3 tablespoons pumpkin seeds.

Dessert - Oven-baked donuts filled with kiwi, pumpkin seeds, and persimmon by Anda G. - Recipia

Baked doughnuts filled with kiwi, pumpkin seeds, and persimmon Doughnuts are a beloved dessert worldwide, and our baked version brings a fresh and healthy twist to this delightful treat. Baked doughnuts are lighter and easier to prepare, allowing us to enjoy them without worrying about excess oil. This time, I propose we explore a unique recipe that combines the natural sweetness of fruits with the crunchy texture of pumpkin seeds. Preparation time: 20 minutes Rising time: 2 hours Baking time: 12 minutes Total: 2 hours and 32 minutes Number of servings: 12 doughnuts Ingredients For the dough: - 60 ml warm water - 1 teaspoon sugar - 1 teaspoon granulated yeast - 330 g flour (preferably type 000) - 1/4 teaspoon salt - 50 g sugar - 45 g butter (melted but slightly cooled) - 1 egg (at room temperature) - 180 ml warm milk - 2 tablespoons melted butter (for greasing) For the filling: - 2 kiwi (ripe but firm) - 1 persimmon (ripe but firm) - 2-3 tablespoons pumpkin seeds (ground) Preparing the dough 1. Start by activating the yeast. In a small bowl, combine warm water, 1 teaspoon of sugar, and the yeast. Gently mix and let it sit in a warm place for about 10 minutes until a delicate foam forms on the surface. This is a sign that the yeast is active and ready to ferment the dough. 2. In another bowl, mix the flour, sugar, and salt. It’s important to use quality flour, as it will affect the final texture of the doughnuts. Type 000 flour is ideal for a fluffy dough. 3. Once the yeast is activated, add the yeast mixture to the bowl with flour, then add the melted butter, warm milk, and egg. Use a spatula or wooden spoon to mix the ingredients until combined. The dough should be soft and slightly sticky. 4. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place, away from drafts, for 1.5 - 2 hours or until it doubles in size. This is the stage where the dough will develop its flavor and fluffy texture. Preparing the filling 1. Meanwhile, prepare the filling. Peel the kiwi and persimmon, then cut them into small pieces. Use a blender or food processor to turn the fruits into a smooth puree. Add the ground pumpkin seeds to the fruit puree and mix well. This will add a crunchy note and a delicate flavor to your filling. Forming the doughnuts 1. After the dough has risen, sprinkle some flour on the work surface. Carefully turn the dough out onto the work surface. Do not over-knead the dough, as this could lead to denser doughnuts. 2. Use a well-floured knife to cut pieces of dough weighing about 50-60 g. Place a tablespoon of filling in the center of each piece of dough, then gather the edges of the dough to form a ball. Make sure the filling is well sealed inside. 3. Place the dough balls seam-side down on a baking tray lined with parchment paper. Cover them with plastic wrap and let them rise for another 30 minutes. This will allow the doughnuts to rise further, becoming fluffy. Baking the doughnuts 1. Preheat the oven to 180 degrees Celsius. Before placing the doughnuts in the oven, brush them with melted butter to give them a golden and delicious crust. 2. Bake the doughnuts for about 12 minutes, or until they are golden and fluffy. It’s important not to overcrowd them on the tray so they have space to rise. Serving 1. Once the doughnuts are baked, let them cool slightly on a wire rack. Then, dust them with powdered sugar for a delicious and appealing look. 2. You can serve the doughnuts warm or at room temperature. They are wonderful as a dessert or snack, alongside a cup of tea or coffee. Helpful tips - Make sure all ingredients are at room temperature before starting to prepare the dough. This helps activate the yeast and achieve a uniform texture. - You can experiment with different fillings! Fruits like apples, pears, or even berry jams are excellent alternatives. - If you want to add even more seeds, you can sprinkle sesame or chia seeds in the filling for an even more interesting texture. Nutritional information (per serving) - Calories: approximately 180-200 kcal - Protein: 4 g - Fat: 5 g - Carbohydrates: 30 g - Fiber: 2 g These baked doughnuts filled with kiwi, pumpkin seeds, and persimmon are not just a delicacy but also a wonderful way to bring a touch of creativity into the kitchen. I encourage you to try them and personalize them to your taste. Perhaps, one day, they will become a tradition in your family. Enjoy!

Oven-baked donuts filled with kiwi, pumpkin seeds, and persimmon

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