Mango-Filled Donuts -

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Mango-Filled Donuts

These mango-filled donuts are a party in your mouth. Soft and pillowy with a luscious mango filling, these donuts are surprisingly easy to make! They are golden, light and absolutely irresistible!

Prep Time3

Cook Time20

Course: Dessert

Cuisine: American

Servings: Donuts

Calories: 131kcal

Author: Natasha Minocha

Ingredients

250 ml Almond milk, lukewarm You can use any plant-based milk or regular milk too
2 tsp Dry active yeast
425 gms All-purpose flour
1/4 tsp Salt
2 tbsp Sugar
3 tbsp Coconut oil You can use melted butter
1/3 cup Mango curd
Oil for frying
Powdered sugar for sprinkling on top

US Customary - Metric

Instructions

In a small bowl, combine warm almond milk and yeast. Keep aside for 10 minutes until frothy.
Combine all-purpose flour, sugar, salt, and coconut oil in your stand mixer bowl.
Make a well in the center of your dry ingredients and pour in the yeast mixture.
Combine the dry and wet ingredients using the hook attachment of your stand mixer. Set the speed at the lowest (1). Increase it to 3 or 4 as the ingredients mix.
When the dough begins to leave the bowl’s sides and forms a ball, it is ready. This will take about 4 to 5 minutes.
Bring the dough onto your work surface. Knead briefly for a minute. The dough should be soft, supple and just slightly tacky to touch.
Place the dough in a greased bowl. Cover and rest the dough for 1-2 hours, or until the dough has doubled in size.
Take the dough out of the bowl onto your work surface, knead briefly for 2-3 minutes.
Divide the dough equally into 16 pieces of approximately 45 gms each.
Roll each piece into a ball.
Place on a floured tray. Cover the dough balls with a kitchen towel and rest for 30-40 minutes, until puffy.
In a deep pan, heat oil to 148 C or 300 f.
Lift and slide the dough balls gently into the oil, making sure that the donuts do not deflate. I worked with 2 donuts at a time. Don't crowd your pan.
Each side will take just 2-3 minutes to fry. Take them out using a spider and drain on kitchen towels.
Let the golden donuts cool enough to be handled. Then sprinkle them with powdered sugar.
Fill a piping bag with the mango curd and attach a long sharp-tipped icing nozzle to the bag. Pick a still warm donut and plunge the nozzle into its side. Push the curd in till it begins to ooze out.
Serve immediately. Enjoy!

Notes

- Make sure the oil is hot enough before you start frying the donuts. If you're using a thermometer, it should read around 148 °C or 300°F.

- If you don't have a thermometer, dip one end of a wooden spoon or a chopstick into the oil. If bubbles start forming and rising to the top, the oil is hot enough to fry the donuts.

- Don't overcrowd your pan while frying. Fry 2-3 doughnuts at a time so they have room to expand and cook evenly.

- Do use a kitchen scale to measure your ingredients for better and consistent results every time.

- Be very careful when dropping the dough balls into the hot oil. You can place the dough balls on 4" parchment squares. Use the parchment to pick them up and drop dough side into the hot oil. Use tongs to take the parchment out of the oil.
- Allow the donuts to cool before filling them with mango curd.

- These donuts taste the best the day they are made. Store the leftovers in an airtight jar in the refrigerator for up to 3 days.

Nutrition