Savory Chicken Donuts Recipes
SAVORY CHICKEN "DONUTS"
I love this recipe! It isn't done with biscuit dough, but with a yeast dough! I have broken it down into lots of steps with some pictures, but this comes together fairly quickly! I have found to have this done in a little over an hour! That's pretty fast for using homemade yeast dough! It doubles easily if you need to feed more...
Provided by Chrissy Hackley
Categories Chicken
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. To make dough, combine in a large mixing bowl the water, milk, sugar and yeast. Stir until sugar dissolves. Add salt and flour and mix together to form a ball.
- 2. Knead in bowl for about 4 minutes, until uniform and smooth.
- 3. Pour in olive oil and work into dough with hands until all is incorporated. Cover bowl with towel and let rest 30 minutes.
- 4. While dough is resting, cut filling ingredients. You need to mince each ingredient to uniform and small pieces. This is for even cooking. Place cut up ingredients in large mixing bowl, add olive oil and all seasonings. Mix well to evenly coat all pieces. I do this with my hands so I can double check that the chunks are even small pieces. Set aside.
- 5. After dough has rested, turn onto floured surface. Press and form into a ball removing large air pockets. Press ball down slightly and cut into 8 even pieces. I do this by cutting the circle into 4ths then each fourth in half.
- 6. Form each piece into a ball, and place on a parchment lined baking sheet.
- 7. Dip fingers into olive oil and gently press dough balls into small disks, leaving some small indentations with finger tips.
- 8. Now, scoop even amounts of chicken filling onto each disk. It is about 1/3 cup of filling per disk.
- 9. Bake in preheated oven at 400°F for 20 minutes. Remove from oven and top each evenly the shredded cheddar cheese. Return to hot oven for 10 minutes. Total cooking time needs be at least 30 minutes.
- 10. Cool for 5 minutes before serving. Enjoy! Can be stored in the fridge for 3 days. I reheat in my air fryer at 350°F for 5-7 minutes.
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