Doughnuts pizza

Name: Doughnuts pizza - Sanziana L.
Ingredients: Dough: 135 ml warm water or warm milk 1 pinch of salt 1 pinch of sugar 1 egg yolk 1/2 packet of granulated yeast 25 g butter or margarine 2 tablespoons finely grated salted cheese 200 g flour + about; oil for frying and ketchup for serving.

Pasta/Pizza - Doughnuts pizza by Sanziana L. - Recipia

I once found myself craving pizza but didn't feel like rolling out dough or heating the oven. One day, I came across this idea for 'pizza doughnuts' on a foreign website, and after a few tries, I settled on a fluffy dough recipe that I’ve known for a while. It's a practical combination, the result is somewhere between pizza and savory doughnuts. They are best served hot, with ketchup, and are quite easy to make even if you don't have much experience with dough. Quick Info Total Time: About 1 hour and 45 minutes (including rising) Preparation Time: 20-25 minutes (plus shaping) Frying Time: 10-15 minutes (depends on how many batches you make) Servings: 12-15 small doughnuts (depends on the size of the cutouts) Difficulty: Medium (the dough requires some attention but is not complicated) Recipe Type: Savory snack, for sharing or a relaxed meal Ingredients For the dough: 135 ml warm water or warm milk 1 pinch of salt 1 pinch of sugar 1 egg yolk 1/2 packet of granulated yeast (about 3.5 g) 25 g butter or margarine (melted and slightly cooled) 2 tablespoons finely grated salty cheese 200 g flour, plus about 50 g for the work surface For the filling: 1 ball of mozzarella (or enough for 12-15 pieces, cut into cubes) A few pieces of cheese Cold cuts of your choice (chicken, pork, whatever you have) Sliced olives Additionally: Oil for frying Ketchup for serving Preparation Method 1. In a bowl, place the warm water or milk (not hot) and dissolve the granulated yeast with the sugar. Mix well and let it sit for a minute to start activating. 2. Add the egg yolk, melted butter or margarine (should be liquid but not hot), salt, and the two tablespoons of grated cheese. Incorporate all these ingredients. 3. Gradually add the sifted flour. Start kneading in the bowl, then transfer it to the work surface. Knead until you get an elastic dough that no longer sticks to your hands. This takes about 5-7 minutes. If needed, sprinkle a little extra flour as you go. 4. Place the dough in a clean bowl, cover with plastic wrap or a towel, and let it rise for about an hour in a warm place until it doubles in size. 5. On a floured surface, roll out the dough to a suitable thickness (about 0.5-1 cm thick). Cut out circles using a glass. 6. On each disc, place a small cube of mozzarella, a piece of cheese, a little cold cut, and a few slices of olive. You can mix and match the filling to your liking. 7. Pinch the edges of each disc and seal them well, forming a ball. Roll gently in your palms to make them as round as possible. 8. Heat oil in a not too deep pot over medium heat. Fry the doughnuts for a few minutes until they turn golden and rise to the surface. Ideally, do not overcrowd the pot to maintain the oil temperature for even frying. 9. Remove them onto paper towels, then serve them while they are hot with ketchup. Why I Make This Recipe Often They are quick, you don't need complicated ingredients, and they turn out well even if you modify the filling on the fly. You can prepare them for quick snacks or when you have guests. I love that they remain soft and fluffy even the next day, if you don’t over-fry them. Tips and Variations Tips Don't let the oil get too hot, or they will burn on the outside and remain raw inside. The dough seal must be firm; otherwise, they may open up while frying. Don't overload the filling; it's better to keep them compact, or they can break easily. Substitutions You can use butter instead of margarine or vice versa. You can use any type of cold cut you have on hand. The cheese in the dough can be feta or another salty cheese. Variations You can add a little dried oregano, basil, or other spices you like to the dough for extra flavor. In the filling, you can add sun-dried tomatoes, finely chopped mushrooms, or peppers. If you want a meatless option, you can use only cheeses and vegetables. Serving Ideas They are served immediately while hot, with ketchup or your favorite sauce. They are also good plain, without sauce. They can be placed on a platter for an informal meal or a snack among friends. Frequently Asked Questions Can I make the dough with fresh yeast instead of granules? Yes, half a packet of dry yeast can be replaced with about 10-12 g of fresh yeast, which you dissolve in the warm liquid in the same way. Do I have to let the dough rise even if I'm in a hurry? Rising gives the fluffy texture. If you skip this step, they will turn out denser and harder to shape. I recommend letting them rise for at least 40-45 minutes if you don't have time for the full duration. Can I bake the doughnuts in the oven instead of frying them? The recipe is designed for frying; they turn out softer and puffier this way. In the oven, the texture will be more like rolls, not doughnuts, but you can try baking at 180°C until they are lightly browned. What can I substitute for mozzarella if I don't have it? You can use cheese, sheep cheese, or any other cheese that melts well. How big should the cut-out circles be? Circles of 6-7 cm in diameter are sufficient for a compact ball, but you can adjust based on how large you want the doughnuts to be. Nutritional Values (estimate) One doughnut (out of 15) has approximately 100-120 kcal. Estimated, for a ball with filling: 5 g of protein, 6 g of fat, 8-10 g of carbohydrates. The values vary depending on how much filling you add and how much cheese you use. Frying in oil also adds extra fats. Storage and Reheating They can be stored covered in the refrigerator for 1 day. They can be reheated in the microwave or oven briefly, but the texture is best when they are fresh. If stored longer, they become denser and are not as fluffy. Freezing is not recommended.

Category: Pasta/Pizza Author: Sanziana L. Views: 1 Date: 28.09.2024

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