Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup gizzada filling (recipe below)
- Vegetable oil for frying
Gizzada Filling:
- 1 cup grated coconut
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special equipment needed:
- Deep-fry thermometer
- Pastry bag with a small round tip
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
4. Roll out the dough on a floured surface to 1/4 inch thickness.
5. Use a 3-inch round cookie cutter to cut out circles of dough.
6. Spoon 1 teaspoon of gizzada filling onto the center of each dough circle.
7. Fold the dough over the filling and pinch the edges to seal.
8. Heat the vegetable oil in a deep pot or fryer to 350°F.
9. Fry the doughnuts in batches until golden brown, about 2-3 minutes per side.
10. Drain the doughnuts on a paper towel-lined plate.
11. Fill a pastry bag with the remaining gizzada filling and pipe a small amount into the center of each doughnut.
12. Serve warm.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the doughnuts at 350°F.
Serving size:
- Makes 12 doughnuts.
Nutritional information:
- Calories per serving: 220
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 35mg
- Sodium: 100mg
- Total carbohydrate: 30g
- Dietary fiber: 1g
- Sugars: 17g
- Protein: 2g
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil for frying.
- You can use almond milk instead of regular milk.
Variations:
- You can add chopped nuts or dried fruit to the gizzada filling.
- You can sprinkle powdered sugar or cinnamon sugar on top of the doughnuts before serving.
Tips and tricks:
- Make sure the gizzada filling is not too wet, or it will leak out of the doughnuts while frying.
- Use a slotted spoon or spider to remove the doughnuts from the oil and drain them on a paper towel-lined plate.
- You can freeze the doughnuts for up to 2 months. Reheat them in the oven at 350°F for 10-15 minutes.
Storage instructions:
- Store the doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Reheat the doughnuts in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the doughnuts on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
- You can garnish the doughnuts with chopped nuts or shredded coconut.
Pairings:
- Serve the doughnuts with a cup of coffee or tea.
Suggested side dishes:
- These doughnuts are a sweet treat on their own and do not require a side dish.
Troubleshooting advice:
- If the doughnuts are too greasy, try frying them at a slightly lower temperature.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the gizzada filling is cooked through before using it to fill the doughnuts.
Food history:
- Gizzada is a traditional Jamaican pastry made with coconut and spices.
Flavor profiles:
- These doughnuts are sweet and spicy, with a coconut filling and a cinnamon-nutmeg dough.
Serving suggestions:
- Serve these doughnuts as a dessert or a snack.
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Region: Jamaican