Filled before they are fried, these doughnuts are like doughnutcrusted hand pies. You could always toss in a few strawberries with the rhubarb, but rhubarb’s tartness is delicious on its own. I love these with the berry glaze.
INGREDIENTS
MAKES ABOUT 8 TO 10 FILLED DOUGHNUTS
- 1 batch raised dough of choice
- 3 stalks rhubarb
- ½ cup (100 grams) granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 teaspoons unsalted butter or coconut oil
- 1 batch Berry glaze
DIRECTIONS
• Prepare the chosen dough as directed through the initial chilled rise stage.
• While the dough is rising, prepare the filling. Trim any woody ends from the rhubarb and peel off any particularly tough skin. Thinly slice
the stalks (you should have about 2 cups), and place in a medium pot over low heat. Add the sugar, flour, cinnamon, and salt and toss to
coat. Add the butter and increase the heat to medium-low.
• Cook until the rhubarb softens, about 15 minutes. Transfer the rhubarb mixture to a bowl, cover with plastic wrap, and refrigerate
until the dough has risen.
• When the dough is ready, roll it out on a lightly floured surface to a bit more than ¼ inch thick. Cut it into 3-inch squares.
• To assemble, top half of the squares with a heaping teaspoon of the rhubarb mixture. Top each with an unfilled square and pinch the
edges with the tines of a fork to seal.
• Cover with a towel or plastic wrap, and let the doughnuts proof for 5 to 20 minutes in a warm spot, then fry or bake as directed for the chosen dough. Let cool slightly before glazing
