Scrapple Doughnut
The Scrapple Doughnut is a truly unique, American-inspired pastry that combines the iconic Pennsylvania Dutch scrapple with a sweet, soft doughnut. Scrapple is traditionally a pan-fried pork dish made with cornmeal and spices. This doughnut uniquely combines the rich, spiced flavor of fried scrapple with a sweet maple syrup glaze to deliver a truly unique sweet and savory taste experience in every bite.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together 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 until combined, 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, pan-fry the diced scrapple in a skillet until crispy. Season with 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 fried scrapple in the center of each dough circle. Fold the dough in half 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 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 small piece of dough; if it floats to the surface immediately and sizzles gently, 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 a paper towel-lined plate to drain excess oil.
11
While still warm, drizzle the doughnuts with maple syrup and sprinkle with a little powdered sugar for a sweet and savory flavor.
