Super Donair Panzerotti Recipe
Our amazing Super Donair stuffed in a panzerotti!
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Ingredients
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Dough
Donair Filling
Assembly & Toppings
Donair Sauce
Method
Dough
- 1
Activate yeast and mix dough
In a large bowl, combine warm water (about 105–110°F / 40–43°C), instant yeast, and sugar. Let sit 5 minutes until foamy. Add olive oil, flour and salt. Stir until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes on medium-low.
- 3
- 4
Portion
Punch down dough and divide into 8 equal portions (about 120–140 g each). Shape each into a ball, cover, and let rest 15 minutes before rolling.
Donair Filling
- 5
Brown the meat
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chopped onion and saute 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and ground lamb (if using). Break up meat with a spatula and brown until no pink remains, about 6–8 minutes.
- 6
Season and simmer
Stir in salt, black pepper, oregano, cumin, smoked paprika and tomato paste. Add 1/4 cup water, scrape up any browned bits, and reduce heat to medium-low. Simmer 5–7 minutes until slightly saucy and most liquid has evaporated. Taste and adjust seasoning. Remove from heat and let cool slightly.
Donair Sauce
- 7
Make sauce
Whisk sweetened condensed milk, white vinegar, garlic powder and salt in a small bowl until smooth and slightly thickened. Chill in refrigerator while preparing other components — flavors meld and sauce thickens a bit.
Assembly & Frying
- 8
Roll out dough
On a lightly floured surface, roll each rested dough ball into a 6–7 inch circle, about 1/8-inch thick. Keep other dough covered to prevent drying.
- 9
Fill panzerotti
Place roughly 3–4 tablespoons of the cooked donair filling on one half of each circle, leaving a 1/2-inch border. Top filling with about 2–3 tablespoons shredded cheese, a tablespoon diced tomato, and a sprinkle of thinly sliced onion or peppers if using. Brush the exposed border with a little water to help seal.
- 10
Seal
Fold the dough over the filling to form a half-moon. Press edges firmly to seal, then crimp with a fork all along the edge to ensure a tight seal and prevent leaking.
- 11
- 12
Fry panzerotti
Working in batches (do not overcrowd), carefully slide sealed panzerotti into hot oil. Fry 2–3 minutes per side until golden brown and crisp. Use tongs or a slotted spatula to flip gently. If panzerotti puff quickly and brown excessively, reduce heat slightly.
- 13
Drain
Transfer fried panzerotti to a wire rack set over a sheet pan or to plates lined with paper towels for 1–2 minutes to drain excess oil.
- 14
Serve
Split open or slice the panzerotti and top with shredded lettuce, remaining diced tomatoes, sliced onion and pickled peppers. Drizzle generously with chilled donair sauce. Serve hot.
