Fried or baked, sweet or savoury, warm or cold, the trait that defines all doughnuts is what is missing: the lack of a centre.
Doughnuts are traditionally fried in oil, though some bakers have tried to make healthier versions, testing the limits of doughnut-dom. Just promise not to call whatever you make a bagel.
This recipe combines a doughnut with its rival for world’s most popular food, pizza, for a double dose of awesome that comes together quickly and tastes delicious eaten right from the oven, or hours after.
Makes 12 doughnuts
- 300g flour
- 80g butter
- 2 eggs
- 250ml milk
- 1 tsp baking powder
- 1 tsp salt
- 100g mushrooms, finely diced
- 100g grated cheese
- 3 tbsp tomato paste
- about 70 small salami slices
- salt and pepper
1. Doughnut pan with 12 cavities, margarine or butter for greasing
2. Grease doughnut pan. Preheat oven to 180°C.
3. Mix flour, butter, eggs, milk, baking powder and salt until dough forms. Stir in mushrooms, tomato paste and cheese. Season with salt and pepper.
4. Place 5 or 6 salami slices in each doughnut cavity. Divide dough into 12 moulds and bake for 12 to 15 minutes, until golden brown.
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