Mushroom-Stuffed Donuts

If you’re looking for the perfect savoury treat, these mushroom-filled Donuts are a must-try! Crispy on the outside, soft and pillowy on the inside, and bursting with a rich, earthy mushroom filling, they make for an indulgent snack or an impressive appetizer. With a delicate dough and a perfectly seasoned filling of forest mushrooms and caramelized onions, this recipe will take your taste buds on a journey of comforting flavours.

INGREDIENTS

For the Dough:
300g wheat flour
170ml lukewarm water
1.5 tbsp sugar
2 tbsp neutral oil (vegetable or sunflower oil)
1 tsp salt
6g dry yeast

For the Filling:
2 cups boiled forest mushrooms, finely chopped
2 onions, chopped
1 tsp salt
1 tsp dried thyme
A pinch of black pepper
2 tbsp olive oil

For Frying:

600ml neutral oil (for deep frying)

METHOD

1. Prepare the Dough:

In a large mixing bowl, combine 150g of flour with dry yeast. Stir well.

Add sugar and salt, mixing to evenly distribute the dry ingredients.

Pour in lukewarm water, stirring until the mixture becomes smooth and lump-free.

Cover the bowl with a clean kitchen towel and let it rest in a warm place for 1 to 1.5 hours, allowing the dough to rise.

2. Make the Filling:

While the dough is rising, prepare the mushroom filling.

Heat 2 tbsp olive oil in a pan over medium heat.

Add chopped onions and cook until they turn translucent.

Stir in the chopped mushrooms and continue to sauté until most of the moisture has evaporated and the mixture starts to brown.

Add salt, pepper, and thyme, then mix well. Set aside to cool.

3. Form and Shape the Donuts:

Once the dough has risen, add 2 tbsp oil and gradually incorporate the remaining 150g of flour, kneading until a soft, elastic dough forms.

Shape the dough into a ball and place it in a lightly greased bowl.

Cover with plastic wrap and let it rest in a warm place for 1 to 2 hours, or until it doubles in size.

After the dough has risen, take small portions (about 20g each), shape them into balls, and flatten them slightly.

Place 1 teaspoon of mushroom filling in the centre of each piece of dough.

Carefully pinch the edges together, sealing the filling inside, and shape into round balls.

4. Frying the Donuts:

Heat 600ml of neutral oil in a deep pan over medium heat.

Carefully drop the Donuts into the hot oil, frying in batches.

Cook until golden brown on all sides, turning occasionally for even frying.

Remove with a slotted spoon and drain on paper towels to remove excess oil.

Serving Suggestions

These mushroom-filled Donuts are best enjoyed warm, served as a snack, appetizer, or alongside a fresh salad. For an extra burst of flavour, pair them with a garlic aioli dip or a tangy yogurt sauce.

Final Thoughts

With their crisp golden exterior and a rich, savoury filling, these mushroom-stuffed Donuts are pure comfort food. Whether you serve them at a gathering or enjoy them as a personal treat, they are guaranteed to impress. Try this recipe and experience the perfect balance of crispy, fluffy, and flavourful in every bite!