Olive-stuffed doughnuts redefine snack time indulgence
Fluffy doughnuts with a surprise are my guests' favourite snack. I borrowed the recipe from Joanna Krzewińska's blog, "Kingdom of Pots." The fried balls with olives taste excellent whether they're hot or cold and are always the first to vanish from the plates.
Olives, the main ingredient of the mini doughnuts, are not just a delicious addition to your diet; they're also a true source of health, offering many benefits. Including them in your daily menu can lead to noticeable health improvements.
The colour of olives indicates their ripeness: green olives are picked while still unripe, possessing a firm texture and a slightly bitter taste. Black olives, which ripen the longest, offer a delicate, mild flavour and soft texture. Regardless of their colour, each variety has unique nutritional and taste qualities.
Olives pair beautifully with cheeses, cured meats, and nuts on a cheese board. Their diverse flavours and colours make for interesting arrangements that always impress guests. They can be combined with tomatoes, cucumbers, feta cheese, and onions to create a classic Greek salad. A unique way to use olives is to enclose them in fluffy doughnuts. The recipe for this delightful snack comes from the blog "Kingdom of Pots."
Olive doughnuts - recipe
Ingredients:
- 500 ml of all-purpose flour,
- one package of dry yeast,
- 2 tablespoons of olive oil,
- 1 teaspoon of salt,
- 1 teaspoon of sugar,
- 2 eggs,
- 250 ml of warm water,
- olives,
- oil for deep frying.
Instructions:
- Pour the flour into a bowl, and add the yeast, eggs, salt, sugar, olive oil, and water. Knead until the dough is smooth and elastic. Cover and let rise for 30 minutes.
- Knead again and let the dough rise again for 30 minutes. Tear off pieces of dough, flatten them in your hand, place an olive inside, and wrap it with the dough.
- Place on a flour-dusted board for a few minutes.
- Fry the doughnuts in batches in hot oil until they are golden brown.
