Savoury oven doughnuts for May day

SAVOURY DOUGNUTS
(In a doughnut oven tray)

12 donuts
(dough needs to rise overnight in the fridge)

20 g fresh yeast
200 g flour
150 g wheat or spelt flour
50 g potato flour
1 teaspoon of sugar
80 ml milk
80 ml water
20 g butter at room temperature
1 yolk
1 teaspoon of salt
olive oil
chia seeds

Pour the water, milk, yeast and sugar into a bowl. Stir until the yeast is dissolved in the liquid.
Stir in the flour and add half of the flour.
Add the egg yolk, room temperature butter and mix well.
Add the remaining flour, oil and salt.
Mix with a dough hook for about 10 minutes.
Put the dough in the fridge and let it rest overnight.

The next day:
Preheat the oven to 180 C
Shape the dough into a ball and cut into 12 pieces. Roll into balls, make a hole in the middle with your finger and place on a donut pan to rise until the dough doubles in size.
Oil the doughnuts with pastry brush and sprinkle with chia seeds.
Bake for about 15 minutes, let cool.

SAVOURY DOUGNUTS

24KPL

Savoury donuts 24 pieces
If you want to make the dough right away, here's an easy recipe:

500 g wheat flour
260 g water
10 g salt
30 g olive oil
25 g yeast
½ teaspoon of sugar

Preheat oven to 200 C
Stir the yeast into the lukewarm water and add the sugar.
Gradually add the flour and mix with a dough hook, add the oil and salt.
Cover the bowl with baking paper and a cloth.
Let the dough rise for a few hours in a warm place.
Form the dough into a ball and cut into 24 pieces.
Roll into balls, make a hole in the middle with your finger and place on a donut pan to rise.
Oil the doughnuts with a pastry brush and sprinkle with chia seeds.
Bake for about 15 minutes, let cool.

A variety of savoury options are suitable for the filling.
Our donuts had fried tofu (marinated).
Carrots and zucchini in thin strips.
Cashew nut sauce.
Avocado slices.

MARINATED TOFU & CASHEW SAUCE

Tofu marinade:
3 tablespoons finely grated ginger
2 tablespoons soy sauce
1 tablespoon grated lime zest
1 tablespoon of lime juice
2 teaspoons honey
1 tbsp Sriracha (hot chilli sauce)
1 crushed garlic

Put all ingredients in a bowl and mix, check for taste.
Cut the tofu into slices of about 400g and let it marinate in the fridge overnight or at least 2 hours.

Cashew sauce:
180 g cashew nuts
1.2 dl cold water
1 teaspoon of honey
1 clove of garlic, cut into small pieces
2 tablespoons soy sauce
0,7 dl lemon juice

Put the cashews in a bowl and pour boiling water over them to cover them. Leave to stand for 20 minutes.
Put the other ingredients in a blender, add the rinsed cashews and blend until it becomes a smooth and smooth sauce.
Will last in the fridge for three days.