Recipes
Photo by Chris Cavalieri
Ingredients
1/2 pound Master Doughnut Dough
1/4 cup roasted garlic puree
1/4 cup minced lap xuong (Chinese sausage)
2 tablespoons chopped parsley
1/2 cup grated Parmigiano Reggiano cheese, plus shaved for garnish
Directions
On clean surface, lay out Master Doughnut Dough and fold in garlic, la chang, parsley and cheese. Roll to 1/2-inch thick and cut dough into 1-inch rounds and place on a parchment-lined or greased cookie sheet. For second proof: pre-heat oven to 200 degrees. When hot, turn oven off and place formed doughnuts, covered with a damp cloth, in oven. Let rise for about 30 minutes. Prepare a fryer or medium stock pot filled 1/3 way with canola oil at 350 degrees. Carefully lower doughnuts into hot oil and fry for about 2-3 minutes. Remove to a paper towel-lined plate. To serve, pile doughnuts on plate, garnish with shaved Reggiano and serve immediately
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