Elk Meat Doughnut
The Elk Meat Doughnut is a bold and unique combination of the classic doughnut and the rich flavor of wild elk meat. Popular in North America, elk meat's high protein content and deep, earthy flavor perfectly complement the soft, golden-brown dough. This doughnut is recommended for those who want to try an exciting variation of savory and sweet combinations that is both traditional and modern.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and dry yeast.
2
Pour the warm milk into the dry ingredients, then add the egg, melted butter, and vanilla extract.
3
Mix the ingredients together, then knead the dough for 8-10 minutes until it becomes elastic and smooth.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5
Meanwhile, prepare the elk meat filling: combine the ground elk with garlic powder, Hungarian Sweet Paprika, and black pepper. Cook over medium heat until browned.
6
On a lightly floured surface, roll out the dough to about 1 cm thickness. Use a glass or doughnut cutter to cut out circles.
7
Place a small amount of meat filling in the center of each dough circle. Fold the dough in half and seal the edges tightly to prevent the filling from leaking during frying.
8
Place the filled doughnuts on a baking sheet lined with parchment paper, and cover with a clean kitchen towel. Let them rise for another 30 minutes.
9
In a large pot, heat the oil to approximately 340°F (170°C). Test the oil by dropping in one doughnut: if it immediately floats to the surface and gently bubbles, the oil is ready.
10
Fry the filled doughnuts for 2-3 minutes per side, until golden brown. Use a slotted spoon to remove them from the oil, and place them on paper towels to drain excess oil.
11
Dust the finished doughnuts with powdered sugar and serve fresh, while the filling remains juicy.
