Savory Mini Donuts with Ricotta, Sun-Dried Tomatoes, and Prosciutto - photo 1
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Savory Mini Donuts with Ricotta, Sun-Dried Tomatoes, and Prosciutto

Pikantne Appetizers Snacks Dishes for Special Occasions 120 min Medium 21 wyświetleń ~30.79 PLN - (0)
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Description

Discover doughnuts in a completely new, savory version that will revolutionize your thinking about this classic snack. These are not sweet treats from a pastry shop, but elegant, fluffy balls of yeast dough with a hint of oregano, fried to a golden color. Their interior hides a creamy, flavor-rich filling made of velvety ricotta, intense sun-dried tomatoes, and a touch of garlic. Each doughnut is a small culinary masterpiece, topped with a slice of noble prosciutto, a fresh basil leaf, and a drizzle of sweet and sour balsamic glaze. The contrast between the warm, soft dough and the cool, bold filling is an experience that will delight your guests' palates. Perfect as a sophisticated appetizer at a party, part of a cheese and charcuterie board, or simply as a unique snack with a glass of prosecco. This dish proves that tradition can go hand in hand with modernity, creating unforgettable flavor compositions.

Ingredients (15)

Servings:
6
  • Wheat flour type 500 300 g
  • Fresh yeast 15 g
  • Water 150 ml
  • sugar 5 g
  • Egg 1 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Ricotta cheese 250 g
  • Sun-dried tomatoes in oil 80 g
  • Garlic 1 ząbek
  • Rapeseed oil for frying 1000 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Dried oregano 1 łyżeczka
  • ✨ Opcjonalne
  • Raw prosciutto 50 g
  • Fresh basil 0.5 pęczek
  • Balsamic cream 15 g
💰 Szacowany koszt dania: ~30.79 PLN (5.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Doughnut dough

1

Start by preparing the yeast starter. In a small bowl, place the crumbled fresh yeast. Add one teaspoon of sugar. Pour in 50 ml of lukewarm water (from the previously measured 150 ml). Gently mix with a fork until the yeast and sugar dissolve. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick, beige foam should appear on the surface, which is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, sugar, Water
The temperature of the water is crucial! It should be around 37°C. You can check this by dipping your little finger in – it should feel pleasantly warm, but not hot. Water that is too hot will kill the yeast. If the foam does not appear, the yeast is inactive and you need to start over.
2

In a large bowl, combine the dry ingredients. Add the sifted flour, salt, and dried oregano. Sifting the flour will aerate it, making the dough lighter. Mix everything thoroughly with a spoon or whisk to evenly distribute the ingredients.

Ingredients: Wheat flour type 500, Salt, Dried oregano
Use a large bowl to have enough space for kneading the dough. Do not add salt directly to the yeast mixture, as it can weaken its action. First, mix it with the flour.
3

Add the wet ingredients to the bowl with the dry ingredients. Make a well in the center of the flour. Pour the risen yeast mixture into it, the remaining lukewarm water (100 ml), olive oil, and the egg (previously beaten with a fork in a small bowl).

Ingredients: Water, Egg, Extra virgin olive oil
Make sure the egg is at room temperature. Take it out of the fridge about 30 minutes before you start working. This will help the ingredients combine more easily.
4

Start kneading the dough. Initially, mix the ingredients with a spoon or spatula until they roughly combine. Then transfer the dough to a lightly floured surface and knead by hand for about 10 minutes. The dough should become smooth, elastic, and stop sticking to your hands. Shape it into a smooth ball.

You can use a mixer with a dough hook for the yeast dough – knead on medium speed for 6-8 minutes. Properly kneaded dough should spring back to its shape when pressed with a finger.
5

It's time for the first rise. Lightly grease the bowl in which you kneaded the dough with oil. Place the ball of dough in it, turning it so that it is coated with a thin layer of fat. Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for about 60-90 minutes, until it doubles in size.

The ideal place for the dough to rise is a slightly warmed (to 30-40°C) and turned-off oven. Coating the dough with oil will prevent its surface from drying out.

Filling

6

While the dough is rising, prepare the filling. Drain the sun-dried tomatoes thoroughly on a paper towel, then chop them very finely. Peel the garlic and press it through a garlic press or grate it on the finest grater.

Ingredients: Sun-dried tomatoes in oil, Garlic
The finer you chop the tomatoes, the easier it will be for you to fill the doughnuts later. Too large pieces may clog the tip of the piping bag.
7

In a medium-sized bowl, place the ricotta cheese. Add the chopped sun-dried tomatoes, pressed garlic, a pinch of salt, and freshly ground pepper. Mix everything thoroughly with a spoon or spatula until a smooth, thick paste forms. Taste and adjust seasoning if necessary. Cover the bowl and refrigerate until ready to use.

Ingredients: Ricotta cheese, Salt
If the ricotta is very watery, you can drain it beforehand by placing it on a fine sieve lined with cheesecloth and leaving it in the fridge for 30 minutes.

Shaping and frying

8

When the dough doubles in size, take it out onto the countertop and knead it briefly to release the gas. Then roll it out into a disc about 1 cm thick. Try not to dust it with too much flour.

Use a rolling pin. Roll from the center outwards, turning the dough occasionally to achieve an even thickness across the entire surface.
9

Using a small glass, shot glass, or round cutter with a diameter of about 4-5 cm, cut out small circles from the dough. Knead the leftover dough again, roll it out, and cut out more doughnuts. Place them on a lightly floured countertop or board, leaving small gaps between them.

To ensure the edges of the donuts are even, dip the rim of the glass in flour before each cut. This will prevent the dough from sticking.
10

Cover the cut doughnuts with a clean cloth and leave them to rise for the second time for about 20-30 minutes. During this time, they should become noticeably puffy and light.

This step is very important! Thanks to the second rising, the doughnuts will be fluffy and won't absorb too much fat during frying. Don't skip it.
11

In a wide, fairly deep pot or deep skillet, heat the oil. There should be enough oil for the doughnuts to float freely (about 3-4 cm deep). The oil should reach a temperature of 175-180°C. If you don't have a thermometer, drop a small piece of dough – if it floats to the surface and starts to brown within a minute, the oil is ready.

Ingredients: Rapeseed oil for frying
The key to success is the right oil temperature. If it's too cold, the donuts will be greasy, and if it's too hot, they will burn on the outside, leaving them raw on the inside. Use a kitchen thermometer for the best results.
12

Gently place the doughnuts into the heated oil in batches, so as not to lower its temperature. Do not add too many at once. Fry for about 1.5-2 minutes on each side, until they achieve a beautiful golden-brown color.

Use tongs or a slotted spoon to place and turn the doughnuts. Be careful not to splash hot oil. The doughnuts should turn themselves once one side is already fried.
13

Remove the fried doughnuts with a slotted spoon and place them on a plate lined with several layers of paper towels to drain excess fat. Leave them to cool completely before filling.

Do not stack the donuts on top of each other while they are hot, as they may get squished and lose their fluffiness. Lay them out in a single layer.

Stuffing and decoration

14

Get ready to stuff. Transfer the chilled ricotta filling into a piping bag with a long, thin tip (a stuffing tip). If you don't have such a bag, you can use a sturdy ziplock bag with one corner cut off, into which you can insert the tip.

Before filling the piping bag, place it in a tall container (e.g., a glass) and fold the edges outward. This will make it much easier to fill with the filling without making a mess everywhere.
15

When the doughnuts are completely cool, you can start filling them. Make a small incision on the side of each doughnut with a sharp knife or insert the tip of a piping bag into it. Gently squeeze the filling inside until you feel the doughnut becoming heavier and fuller. Be careful not to overfill and tear the dough.

Stuff the donuts just before serving. This way, the dough will remain fluffy and won't soak up moisture from the filling.
16

Decorate and serve. Arrange the stuffed doughnuts on a board or platter. Place a small piece of prosciutto on top of each one, add a fresh basil leaf, and gently drizzle everything with balsamic cream. Serve immediately so that guests can enjoy the full flavor and texture.

Ingredients: Raw prosciutto, Fresh basil, Balsamic cream
If you are not using optional additions, the doughnuts are delicious on their own as well. You can optionally sprinkle them with grated Parmesan for extra flavor.

Fun Fact

💡

Savory fried pastries, known as 'fritters', have a long history in European cuisine and were popular as far back as the Middle Ages. They were often filled with meat, cheese, or vegetables, making these mini doughnuts a modern interpretation of a very old tradition.

Best for

Przyjęcie sylwestrowe Spotkanie z przyjaciółmi Elegancka przystawka na uroczystość Wieczór z winem

Tips

🍽️ Serving

Serve immediately after preparation, while they are still slightly warm and the filling is cool – this temperature contrast is delightful. They look stunning arranged on a large wooden board or a minimalist white plate. They pair perfectly with a light, dry sparkling wine, such as Prosecco.

🥡 Storage

These doughnuts taste best on the day they are made. If you have unfilled doughnuts left, you can store them in an airtight container at room temperature for up to 24 hours. Store the filling in the refrigerator for up to 2 days. Fill the doughnuts just before serving. Reheating is not recommended, as they lose their fluffiness.

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