House of Asia > Recipes > Asian doughnuts with mango filling

Asian doughnuts with mango filling

40 min

8 portions

mild

4.9 / 5. Number of votes: 32

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Grab the recipe for delicious, soft and filled doughnuts from MientablogThis fluffy cake with coconut milk and exotically sweet mango is a delight not only on Fat Thursday. Check it out for yourself.

Asian over 30 minutes

Ingredients

125 ml Coconut milk 5-7% House of Asia
3 yolks
60 g of
300 g wheat flour
7 g dry yeast
2 tablespoons of spirit
50 g soft butter at room temperature

Filling:

450g can Alphonso Mango Pulp No Added Sugar QF Quality Food
1 teaspoon agar agar
Optional sugar if you want the filling to be very sweet, but I like the natural mango flavor the most and recommend not adding any sugar 🙂
2 liter of frying oil
Powdered sugar for sprinkling

A method of preparing

Beat the egg yolks with the sugar until fluffy.
Sift the flour, add the yeast, coconut milk, rubbing alcohol, and beaten egg yolks. Knead the dough for about 10 minutes, then add the butter and knead for another 10 minutes.
Cover the dough with foil and set aside in a warm place until doubled in volume (about 1,5 hours).
Meanwhile, pour the mango pulp into a pot, add agar agar, mix thoroughly, bring to a boil and set aside to cool and thicken.
Knead the risen dough again and divide it into 8-9 pieces (60-65g each). Cover and set aside for half an hour to rise again.
Heat the oil to 175 degrees Celsius. Fry the doughnuts in batches for 3 minutes on each side.
Stuff the warm mango and sprinkle with powdered sugar.