Knoephla Soup Doughnut
The Knoephla Soup Doughnut is a bold gastronomic experiment that combines the flavors of classic German-American knoephla soup with a soft, slightly sweet doughnut. Knoephla soup is traditionally made with potatoes, chicken, and a rich creamy broth, and in this recipe, it appears as a savory filling inside the doughnuts. The combination of sweet and savory flavors provides a unique culinary experience.
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 smooth and elastic.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Meanwhile, prepare the filling: combine the mashed potato, heavy cream, cooked chicken, diced celery, onion, parsley, and ground black pepper.
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 the knoephla soup filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and seal the edges well to prevent the filling from escaping during frying.
8
Place the filled doughnuts on a baking sheet lined with parchment paper, and cover them with a clean kitchen towel. Let them rise for another 30 minutes.
9
In a large pot, heat the oil to about 340°F (170°C). Test the oil by dropping in a doughnut: if it immediately floats to the surface and gently sizzles, 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 any excess oil.
11
Sprinkle the still-warm doughnuts with a little powdered sugar to enhance the unique sweet and savory flavor combination.
