Spicy Chorizo Stuffed Donuts with Salsa Crema
Spicy Chorizo Stuffed Donuts with Salsa Crema
Ingredients
For the Donut Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Chorizo Filling
- 1/2 pound Mexican chorizo, casing removed
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro, chopped
For the Salsa Crema
- 1/2 cup Mexican crema, or sour cream
- 1/4 cup salsa verde
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- 1
Prepare the Donut Dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min
- 2
In a separate bowl, whisk together the warm whole milk, melted unsalted butter, and large egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Prepare the Chorizo Filling: While the dough rises, heat a large skillet over medium heat. Add the Mexican chorizo (casing removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
⏱️ 10 min
- 5
Add the finely diced yellow onion to the skillet with the chorizo and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
⏱️ 5 min
- 6
Once cooled, transfer the chorizo mixture to a bowl. Stir in the shredded Monterey Jack cheese and chopped fresh cilantro until well combined. Set aside.
⏱️ 3 min
- 7
Prepare the Salsa Crema: In a small bowl, whisk together the Mexican crema (or sour cream), salsa verde, lime juice, chopped fresh cilantro, and salt until smooth. Cover and refrigerate until ready to serve.
⏱️ 3 min
- 8
Assemble the Donuts: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it out to about 1/4-inch thickness. Using a 3-inch round cutter, cut out circles of dough.
⏱️ 5 min
- 9
Place about 1 tablespoon of the chorizo filling in the center of half of the dough circles. Moisten the edges of the dough with a little water. Place a second dough circle on top and gently press the edges together to seal, ensuring no filling escapes. You can use a fork to crimp the edges for a decorative seal.
⏱️ 10 min
- 10
Place the assembled donuts on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and let rise for another 20-30 minutes, or until slightly puffy.
⏱️ 30 min
- 11
Fry the Donuts: Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F. Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot.
⏱️ 2 min•🌡️ 350
- 12
Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to remove the donuts from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min
- 13
Serve: If desired, dust the warm donuts with powdered sugar. Serve immediately with the chilled salsa crema for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo Stuffed Donuts with Salsa Crema
Ingredients
For the Donut Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Chorizo Filling
- 1/2 pound Mexican chorizo, casing removed
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro, chopped
For the Salsa Crema
- 1/2 cup Mexican crema, or sour cream
- 1/4 cup salsa verde
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- 1
Prepare the Donut Dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min - 2
In a separate bowl, whisk together the warm whole milk, melted unsalted butter, and large egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Prepare the Chorizo Filling: While the dough rises, heat a large skillet over medium heat. Add the Mexican chorizo (casing removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
⏱️ 10 min - 5
Add the finely diced yellow onion to the skillet with the chorizo and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
⏱️ 5 min - 6
Once cooled, transfer the chorizo mixture to a bowl. Stir in the shredded Monterey Jack cheese and chopped fresh cilantro until well combined. Set aside.
⏱️ 3 min - 7
Prepare the Salsa Crema: In a small bowl, whisk together the Mexican crema (or sour cream), salsa verde, lime juice, chopped fresh cilantro, and salt until smooth. Cover and refrigerate until ready to serve.
⏱️ 3 min - 8
Assemble the Donuts: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it out to about 1/4-inch thickness. Using a 3-inch round cutter, cut out circles of dough.
⏱️ 5 min - 9
Place about 1 tablespoon of the chorizo filling in the center of half of the dough circles. Moisten the edges of the dough with a little water. Place a second dough circle on top and gently press the edges together to seal, ensuring no filling escapes. You can use a fork to crimp the edges for a decorative seal.
⏱️ 10 min - 10
Place the assembled donuts on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and let rise for another 20-30 minutes, or until slightly puffy.
⏱️ 30 min - 11
Fry the Donuts: Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F. Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot.
⏱️ 2 min•🌡️ 350 - 12
Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to remove the donuts from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min - 13
Serve: If desired, dust the warm donuts with powdered sugar. Serve immediately with the chilled salsa crema for dipping.
⏱️ 2 min