Savory Doughnuts with Spicy Tomato Jam

I think everyone loves snacking from time to time and this recipe clearly shows that simple things are the best. I was first introduced to these doughnuts at one of our pizza parties. We made a little too much pizza dough and one of my best friends said ‘guys, let’s fry it’. After that day I never forgot this simple but delicious recipe.

Beautiful bite size (or two bites) savory doughnuts are delicious on its own, but I love to serve it with spicy tomato jam, which takes it to even higher level.

I would consider calling this a perfect party snack. I bet people will go crazy for it.

Ingredients

Dough (enough for 4-5 people):

  • 500 g flour
  • 325 ml warm water
  • 7g dried yeast
  • Pinch of salt
  • Vegetable oil for frying

Tomato Jam:

  • 6 medium size tomatoes (medium diced)
  • 1 small onion (small diced)
  • 1 clove of garlic
  • Splash of vegetable oil
  • 1/4 cup white sugar
  • 1/4 cup white balsamic vinegar
  • Generous pinch of salt
  • Generous pinch of pepper
  • Spring of rosemary
  • Generous pinch of chili flakes

Preparation

First let’s make a dough. Mix warm water and dried yeast. Let it sit for around a minute. Mix flour with salt and add yeast water. Combine everything with a spoon. Once it is lumpy bumpy, take it out of the mixing bowl and start working it with your hands. Knead the dough until it is smooth, put it back into the mixing bowl, cover with a clean damp kitchen cloth and set aside to proof for around 40-60 minutes.

While the dough is proofing, let’s make a tomato jam.

First dice your onion into small dice, tomatoes into medium dice and finely chop the garlic. Heat up the sauce pan, add a splash of oil and start sweating the onion. Add a pinch of salt to help drag the moisture out and increase the natural sweetness.

Right before onion starts to caramelize, add the garlic and cook for around 30 seconds before adding the tomatoes. Cook the tomatoes until it starts to release the juice and add the remaining of the ingredients in.

Cook on a medium-high heat until it starts to boil. Then reduce the heat to medium low and cook until it thickens up. Remove the rosemary, but be very careful, the jam is incredibly hot! Transfer the jam to another container and let it cool down.

Tip: enjoy this jam with steaks, sandwiches, burgers or cheese and crackers.

While the jam is cooling down, we can start frying the doughnuts.

Heat up the oil in a medium sauce pan to 170-180 degrees Celsius (330 -350 degrees Fahrenheit). If you do not have a thermometer, take a small piece of dough and drop it in the oil. It should start bubbling straight away, but the oil should not be smoking! If the oil is ready, take a small piece of dough, form into a ball (it doesn’t have to be perfect) and drop it in the oil and repeat the process with the rest of the dough. Cook until golden brown. Take it out into another mixing bowl (use a slotted spoon to get rid of excess oil) and season it with salt. Serve it hot with tomato jam.

Tip: do not overcrowd the pan when frying doughnuts. It may result in dry doughnuts by the time it turns brown or it will be fully cooked before it turns golden brown.

Tip no. 2: do not make the doughnuts too big. The inside might not be cooked by the time it turns brown.

Now you know how to make these beautiful savory doughnuts. What now?

Invite your friends over and snack up!


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