Savory Pork Sage Donuts
Delight your taste buds with these savory pork-filled donuts infused with aromatic sage leaves, served with a zesty yogurt sauce.
Ingredients
| 1 | cup bread flour |
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| 1 | cup tapioca starch |
| 2 | tablespoons light brown sugar |
| 1 | teaspoon instant dry yeast |
| 1 | teaspoon sea salt |
| 1 | cup water, plus more as needed |
| 1 1⁄2 | teaspoons baking powder |
| fresh sage leaves | |
| 3 | tablespoons all-purpose flour |
| Canola oil for frying | |
| 1 | medium-size potato, cut into 1-inch cubes |
| 1 1⁄4 | teaspoons sea salt, divided |
| 1⁄4 | teaspoon freshly ground black pepper |
| 7 | ground pork |
| 1 | small shallot, finely minced |
| 4 | garlic cloves, finely minced |
| 2 | tablespoons fresh ginger, finely minced |
| 1 | tablespoon garam masala |
| 1 1⁄2 | teaspoons ground turmeric |
| 1⁄4 | teaspoon ground cumin |
Instructions
| 1. | Using a stand mixer bowl fitted with the paddle attachment, combine bread flour, tapioca starch, light brown sugar, instant dry yeast, sea salt, and 1 cup of water. The mixture will have a wet, batter-like consistency. Knead on medium-high speed for 5 minutes until the dough is smooth. Add baking powder and mix until just incorporated. Cover and allow the dough to rise until doubled in size, approximately 1 hour at room temperature. Meanwhile, prepare the sage by washing and drying it, then tossing it with a bit of flour; set it aside. Reserve 3 tablespoons of flour in a small bowl. |
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| 2. | While the dough is rising, boil the potatoes until soft, then season with 1 1/4 teaspoons of salt and freshly ground black pepper. Mash the potatoes until chunky and set aside. Combine ground pork, minced shallot, garlic, ginger, garam masala, turmeric, 1/4 teaspoon of salt, and ground cumin until well combined. In a small nonstick skillet over medium-high heat, melt 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 mashed potatoes, and mix again with a wooden spoon. Chill the mixture, uncovered, in the fridge until ready to use. |
| 3. | Prepare the sauce by mixing yogurt, Dijon mustard, sugar, salt, and chili flakes in a small bowl; set it aside. |
| 4. | When ready to fry, heat canola oil in a large Dutch oven to 350°F over medium-high heat until it reaches a depth of at least 1.5 inches. |
| 5. | Gently deflate the dough slightly by stirring. Roll a tablespoon of the pork filling 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. Remove the dough-encased pork ball from the bowl, press a sage leaf into the center until it adheres, then carefully place the donut in the hot oil. Fry the donut, turning it frequently, until it is evenly golden brown and puffed on all sides, approximately 2 to 3 minutes. Drain the cooked donut on a paper towel-lined cooling rack. Repeat this process with the remaining pork and dough. Serve the donuts warm with the prepared sauce. |
Published on Jul 21, 2024 by Luminița