Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Topping
Oil for frying
Method
Preparing the Dough
Activate Yeast
In a small bowl, combine warm milk (about 110°F) with active dry yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
Mix Ingredients
In a large mixing bowl, combine the flour, remaining sugar, salt, and nutmeg. Mix well.
Make the Dough
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead on a lightly floured surface for about 5-7 minutes, until smooth.
Let the Dough Rise
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preparing the Filling
Prepare the Filling
In a bowl, mix the foie gras pâté with the chopped hazelnuts until well combined.
Shaping and Frying
Shape the Donuts
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Cut out donut shapes using a donut cutter or two round cutters.
Fill the Donuts
Using a piping bag fitted with a round tip, fill each donut with the foie gras and hazelnut mixture.
Heat Oil
In a deep skillet, heat vegetable oil over medium heat until it reaches 350°F.
Fry the Donuts
Carefully place donuts in the hot oil, frying a few at a time. Fry for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Topping the Donuts
Prepare the Topping
In a small bowl, whip the heavy cream until soft peaks form. Set aside.
Dust with Powdered Sugar
Once the donuts have cooled slightly, dust them generously with powdered sugar.
Serve
Serve the donuts warm, with a dollop of whipped cream on the side.