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Recipe Mushroom Donut by of 08-07-2009 [Updated on 08-05-2018]
This mushroom donut is the last rustic recipe I experimented with: the hubby liked the recipe, my guests as well ... So I leave you doses and procedures.
I used asiago as a cheese, but you can also choose to use fontina or emmental, however success is guaranteed: P
How to make the mushroom donut
Prepare the donut dough by putting the flour in a large bowl with the yeast, sugar and warm water in the center.
Start working the dough by gradually absorbing the water.
As soon as the flour has absorbed all the water, add the salt and butter and continue to knead until completely absorbed.
As soon as the dough has become smooth and homogeneous, arrange it on a floured surface and let it rise for about 1 hour.
Meanwhile, sauté a clove of garlic in a pan with the oil and add the cleaned and chopped mushrooms. Add salt and cook for about ten minutes.
Once cold, place the mushrooms in a bowl together with the cream, diced cheese and grated Parmesan.
Add the eggs, mix everything gently, add salt and pepper.
Roll out the dough with a rolling pin to form a rectangle about 3 mm high and distribute the mushroom mixture over it, leaving the edges free.
Roll the dough like salami and transfer it to a previously greased donut mold.
Let it rise for an hour. Brush with beaten egg, then bake at 180 ° C and cook the donut with mushrooms for about 40 minutes.
Take the mushroom donut out of the oven, then let it cool before cutting it into slices and serving.