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Mango-Filled Donuts Recipe

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4 from 14 reviews

Delight in these homemade mango-filled donuts, made from a soft, fluffy yeast dough fried to golden perfection and filled with sweet, tangy mango curd. This recipe combines a tender dough with tropical mango flavor, offering a luscious treat sprinkled with powdered sugar. Perfect for breakfast or dessert, these donuts impress with their light texture and vibrant filling.

Ingredients

Dough

  • 250 ml Almond milk, lukewarm (can substitute with any plant-based or regular milk)
  • 2 tsp Dry active yeast
  • 425 g All-purpose flour
  • 1/4 tsp Salt
  • 2 tbsp Sugar
  • 3 tbsp Coconut oil (can substitute with melted butter)

Frying and Filling

  • Oil for frying (enough for deep frying)
  • 1/3 cup Mango curd
  • Powdered sugar for sprinkling on top

Instructions

  1. Activate yeast: In a small bowl, combine warm almond milk and dry active yeast. Set aside for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Prepare dough mixture: In the bowl of a stand mixer, mix all-purpose flour, sugar, salt, and coconut oil. Make a well in the center of the dry ingredients and pour in the yeast mixture.
  3. Mix the dough: Using the hook attachment on your stand mixer, start mixing at the lowest speed (1) and gradually increase the speed to 3 or 4. Continue mixing until the dough pulls away from the sides of the bowl and forms a ball, about 4 to 5 minutes.
  4. Knead dough: Turn the dough onto a work surface and knead briefly for about 1 minute until it is soft, supple, and slightly tacky to the touch.
  5. First rise: Place the dough in a greased bowl and cover it. Let it rest for 1 to 2 hours or until it doubles in size.
  6. Shape dough balls: Remove the dough from the bowl and knead lightly for 2-3 minutes. Divide the dough into 16 equal pieces, about 45 grams each. Roll each piece into a smooth ball and place them on a floured tray, covered with a kitchen towel. Let them rest for 30 to 40 minutes until puffy.
  7. Heat oil: In a deep pan, heat oil to 148°C (300°F), ensuring it is hot enough for frying.
  8. Fry donuts: Carefully slide the dough balls into the hot oil in small batches (2 to 3 at a time) to avoid overcrowding. Fry for 2 to 3 minutes on each side until golden brown. Remove with a spider or slotted spoon and drain on kitchen towels.
  9. Cool and dust: Allow the donuts to cool enough to handle, then sprinkle them liberally with powdered sugar.
  10. Fill donuts: Fill a piping bag fitted with a long, sharp tip with mango curd. Insert the tip into the side of a warm donut and gently squeeze the curd inside until it starts to ooze out.
  11. Serve: Serve your mango-filled donuts immediately for the best taste and texture. Enjoy your tropical treat!

Notes

  • Ensure the oil temperature is at 148°C (300°F) before frying to achieve perfectly cooked donuts.
  • If you don’t have a thermometer, test the oil by dipping a wooden spoon or chopstick; bubbles rising indicate readiness.
  • Avoid overcrowding the frying pan to allow donuts room to expand and cook evenly.
  • Use a kitchen scale for precise measurements, especially for consistent dough texture.
  • To safely drop dough balls into hot oil, place them on 4″ parchment squares and lift using tongs, removing the parchment shortly after.
  • Allow donuts to cool slightly before filling to prevent curd from melting out.
  • Donuts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/mango-filled-donuts-recipe/