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Prep time
2 hours
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Cook time
20 minutes
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Serves
13-14
Author Notes
Savory donuts should be more of a thing, don't you think? Too long it has been that a never-changing rotation of custards and jams crowds the way into the center of a piece of fluffy fried dough. It's time for the world of the salty, the spiced, the herbed, and even the meaty to join in. It's time for the "curry donut", already an icon of its own right in Asia, to join the culinary psyche of the west.
But this isn't just a typical brioche donut. Where there used to be custard is now a mixture of curried pork and potato. This donut has crumbs that are in between the texture and taste of bread and mochi. They’re chewy and yeasty and all-around delicious. It hugs a center of spiced pork browned in ghee and creamy potatoes, and a sage leaf decorates the exterior. As if these flavorful donuts aren't enough, they come with a tangy spicy yogurt sauce that keeps you going back for more.
These donuts are best served immediately with the dipping sauce, but can be made a couple of hours ahead of time, then reheated on a rack-lined tray in a 400℉ for 5~7 minutes. —Mandy @ Lady and pups
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Ingredients
- Dough
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1 cup
bread flour
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1 cup
tapioca starch
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2 tablespoons
light brown sugar
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1 teaspoon
instant dry yeast
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1/2 teaspoon
sea salt
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1 cup
water, plus more as needed
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1 1/2 teaspoons
baking powder
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13-14
fresh sage leaves
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3 tablespoons
all-purpose flour
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Canola oil for frying
- Filling and Sauce
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1
medium-size potato, cut into 1-inch cubes
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1 1/4 teaspoons
sea salt, divided
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1/4 teaspoon
freshly ground black pepper
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7 ounces
ground pork
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1
small shallot, finely minced
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4
garlic cloves, finely minced
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2 tablespoons
fresh ginger, finely minced
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1 tablespoon
garam masala
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1 1/2 teaspoons
ground turmeric
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1/4 teaspoon
ground cumin
Directions
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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.
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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.
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Make the sauce: Mix yogurt, Dijon mustard, sugar, salt, and chili flakes in a small bowl, and set aside.
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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.
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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.
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