Chewy Curried Pork Donuts

Directions

1. In a stand-mixer bowl with paddle attachment, mix together bread flour, tapioca starch, sugar, yeast, salt, and 1 cup of water. The mixture will appear very wet and batter-like. Knead on medium-high speed for 5 minutes until the mixture is smooth. Add the baking powder and mix just until incorporated. Cover and let it rise to double its original size at room temperature, about 1 hour. Meanwhile, wash and dry the sage, and toss it with a bit of flour; set aside. In another small bowl, set aside 3 tbsp of flour.
2. While the dough is rising, boil the potatoes until soft. Add 1/4 tsp each of salt and pepper and mash until chunky and set aside. Mix ground pork, shallot, garlic, ginger, garam masala, turmeric, salt, and cumin until combined. In a small nonstick skillet over medium-high heat, melt the ghee and cook the pork mixture, breaking it up with a wooden spoon and cook until browned on the edges, about 4 minutes. Add the cooked pork to the potato, and mash again with a wooden spoon. Chill uncovered in the fridge until needed.
3. Make the sauce: Mix yogurt, Dijon mustard, sugar, salt, and chili flakes in a small bowl, and set aside.
4. When ready to fry, pour canola oil into a large Dutch oven until it reaches at least 1.5 inches deep. Heat to 350℉ over medium-high heat.
5. Gently stir the dough so that it deflates a little bit but is not completely flattened. Using your hands, roll one tablespoon of pork filling and toss it in flour until lightly dusted, then drop it into the dough mixture. Use an ice cream scoop to submerge the pork ball into the dough until covered. Scoop the dough-encased pork ball out of the bowl, press a sage leaf into the center until it sticks, then gently place the donut until the hot oil. Turn the donut frequently in the oil to fry until evenly golden brown and puffed on all sides, about 2 to 3 minutes. Drain on a paper towel-lined cooling rack. Repeat with remaining pork and dough. Serve warm with sauce.