Doughnuts with mango filling
We present a recipe for unique, soft and filled doughnuts from MientablogFluffy dough enriched with coconut milk and exotically sweet mango is a true feast for the palate, tempting not only on Fat Thursday. See for yourself how easy it is to prepare these delicious doughnuts and enjoy them anytime. Don't wait – check out the recipe and indulge in a moment of sweet delight!
Number of servings
8
Preparation time
40 min
Print recipe
INGREDIENTS
- 125 ml Coconut milk 5-7% House of Asia
- 3 yolks
- 60 g of
- 300 g wheat flour
- 7 g dry yeast
- 2 tablespoons of spirit
- 50 g soft butter at room temperature
Filling:
- 450g can Alphonso Mango Pulp No Added Sugar QF Quality Food
- 1 teaspoon agar agar
- Optional sugar if you want the filling to be very sweet, but I like the natural mango flavor the most and recommend not adding any sugar 🙂
- 2 liters of frying oil
- Powdered sugar for sprinkling
A METHOD OF PREPARING
- Beat the egg yolks with the sugar until fluffy.
- Sift the flour, add the yeast, coconut milk, rubbing alcohol, and beaten egg yolks. Knead the dough for about 10 minutes, then add the butter and knead for another 10 minutes.
- Cover the dough with foil and set aside in a warm place until doubled in volume (about 1,5 hours).
- Meanwhile, pour the mango pulp into a pot, add agar agar, mix thoroughly, bring to a boil and set aside to cool and thicken.
- Knead the risen dough again and divide it into 8-9 pieces (60-65g each). Cover and set aside for half an hour to rise again.
- Heat the oil to 175 degrees Celsius. Fry the doughnuts in batches for 3 minutes on each side.
- Stuff the warm mango and sprinkle with powdered sugar.
