Fried savory doughnuts shaped like pumpkins. Soft as clouds, filled with tasty fillings. If you’re in the mood to prepare something delicious and really good, I recommend them!!!!
You know I love transforming recipes, also creating savory versions of every dessert.
Ham and scamorza are a delicious unique dish, fried balls shaped like little pumpkins with a dough similar to pizza… instead of the usual mini-pizzas, they can be presented for a fun and different dinner.
For those like me who don’t love frying (but sometimes it’s okay), you can bake them, and they will be just as good.
For this recipe, I stuffed these doughnuts with ham and scamorza cheese, but you can vary the filling using whatever you prefer or have available, like salami, mortadella, provola, mozzarella..
If you want to use mozzarella, it’s important to choose the one for pizza, in a block, which will remain dry and stringy.
Savory ham and scamorza doughnuts can also be made in mini size, perfect for a birthday buffet or an appetizer, obviously changing the shape.
Recipe for savory ham and scamorza doughnuts, tasty with a melty filling, fried or baked for a delicious dinner. I also tried cooking them in an air fryer, and they turn out great.
With this simple recipe, you can get creative by making fried bombs for all tastes: with ragù or even vegetarian ones. The sky’s the limit!
For air frying, cook at 356°F for 15 – 20 minutes.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Air Frying, Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 165.33 (Kcal)
- Carbohydrates 16.70 (g) of which sugars 1.11 (g)
- Proteins 7.22 (g)
- Fat 7.95 (g) of which saturated 2.71 (g)of which unsaturated 4.67 (g)
- Fibers 0.58 (g)
- Sodium 341.84 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Savory Doughnuts
- 7 oz cups all-purpose flour (plus some for the work surface)
- 7 oz cups Manitoba flour
- 1/2 cup cups water (70°F)
- 1/2 cup milk (70°F)
- 1 tsp sugar
- 1.7 tbsp tbsp olive oil
- to taste salt
- 7 fresh yeast
- 6 oz oz cooked ham
- 7 oz oz mozzarella (for pizza in block, or provola or scamorza)
- as needed peanut oil
Tools
- Bowl
- Rolling Board
- Frying Pan
- Slotted Spoon
- Absorbent Paper
- Kitchen Twine
Steps
Savory Doughnuts
To prepare the fried doughnuts, sift the flour into a bowl, add the sugar, dissolve the fresh yeast in half a cup of water taken from the total.
Gradually add the water and milk (they shouldn’t be too hot, otherwise it will stop the yeast from working) the oil and lastly the salt. Work a bit.
Work all the ingredients until you get a soft but consistent dough, knead it for at least 10 minutes on the work surface.
“You can also knead with a stand mixer or Bimby”.
Return the obtained dough to the floured or oiled bowl, cover with plastic wrap and let it rise in a warm place (ideal temperature 80°F) for about 2 hours or until it doubles.Until it doubles in volume.
(You can put it in the turned-off oven with the light on), in about 2/3 hours it will rise.
When the dough is ready, take it, roll it out on the work surface, form equal balls, flatten them between your hands and insert a bit of mozzarella and cooked ham in the center.
(If you use mozzarella, use the dry one that doesn’t release whey).
Close and form balls again.
With kitchen twine, divide it into 6 wedges to recreate the classic pumpkin shape!
Cut squares with baking paper, place them on top.
Put all the doughnuts under a towel spaced apart.
Let them rise until doubled.
When the savory doughnuts have doubled in volume.
Fry them in a wide pan with high edges with plenty of hot oil 2/3 at a time, no more, to not lower the oil temperature.
(Oil at 340°F, don’t let it smoke).
Fry, checking the coloring by turning them on each side.
Once cooked, place the doughnuts on absorbent paper.Meanwhile, (for the air fryer, brush the savory doughnuts in the oven with yolk and milk at 356°F for 15 – 20 minutes).
Then serve them, sprinkling with a pinch of salt.
Enjoy your meal.
Advice
Stuffed balls are a perfect snack or for an exceptional dinner with friends. A great snack for buffets.
They are even better when served warm. They can also be filled with cheeses like gorgonzola or stracchino, etc.
If you liked this recipe, click on lots of stars, thank you so much.
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