Bake

Arequipe-filled doughnuts

Fluffy yeasted doughnuts fried until golden and piped full of arequipe after cooling.

◷ 2 hr 30 minYield: 12 doughnutsIntermediate

Ingredients

  • 380 g all-purpose flour
  • 7 g instant yeast
  • 45 g sugar
  • 180 ml warm milk
  • 1 egg
  • 50 g softened butter
  • 1/2 tsp salt
  • Oil for frying
  • 240 g arequipe
  • Sugar for coating

Method

  1. Knead flour, yeast, sugar, milk, egg, butter and salt for 8–10 minutes. Rise until doubled.
  2. Roll 1.5 cm thick and cut 12 rounds. Proof 30–40 minutes.
  3. Fry at 170°C / 340°F about 90 seconds per side. Drain and coat in sugar while warm.
  4. Once cool enough to handle, poke a hole in the side and pipe each doughnut with arequipe.
Arequipe noteDo not fry too hot or the outside will brown before the centers cook through.
Keep the jar open

Make this next.