Oh fun fact, I’ve just been informed that dirty donut in the urban dictionary refers to the faeces that exit a woman’s anus during anal sex to form the shape of a ring donut- nice. Just what I want to hear before eating one (the donut, not the ass!). This has long been my reference to this recipe so I should probably curb calling it that for a while or at least until the slang meaning dies!
‘Pork person’? Not quite. Guilt-free donut? Yes, they quite possibly do exist, but this is definitely not one of them! My donut-eating habits are like the blue moon, once in a while. Quite honestly because I’m a bit of a hypochondriac and the thought of dying from heart disease freaks me out, so if I’m going to risk both my physical and mental health to indulge in one then I’m going to make damn sure that it’s bloody good one. Plus, I hate wasting vacant calories on bad food and since I’m not allocated so many I’ve got to be food-wise.
I have a new boyfriend who happens to be German that I met in China and me being from England, well that’s a bit of a cluster fuck, especially in terms of the future and visas and all that malarkey, but I’ll worry about that when the time comes. Complicated stuff aside, I was shocked to learn that people in Germany do not match their meats to sauces, which is surprising considering how many sausages they have- you’d think they’d have a sauce for each type! I tried to convince him that partnering meat with a sauce is the best way to eat it, but he begged to differ so this donut was an attempt to sway his opinion.
In England, every animal has its own sauce. There’s turkey with cranberry, beef and horseradish, lamb served with mint, chicken and potentially bread sauce (I think) and of course pork with apple. My favourite happens to be lamb and mint, but where I’m based, it’s bloody difficult obtaining either one so that option’s out of the window. What I do have an abundance of however is pig meat and apples, and this combination is my second fave, so it’s a good option.
Not sure why I conjured up the idea of sticking it in a donut- maybe the thought process came from both foods (apart from the apple), being crazy fatty and if I was going to eat either one then I just had to push the both out and stick them both together to make this a dirty donut (and I don’t mean the urban dictionary reference!).
PS- I really hope my parents don’t read this post, seriously!
Makes 16 donuts
Ingredients for donut:
- 450g bread flour
- 1tsp fast acting yeast
- 3tbsp sugar
- 1 egg
- 250ml milk
- Oil for frying
- Salt to taste
- 100g pork liver
- 100g pork mince
- 1 small onion
- 2 cloves garlic
- 1tsp sage
- 2tbsp brandy (optional)
- 4 apples
- 2tbsp icing sugar
Ingredients for sauce:
- 500ml cider
- 1tbsp sugar
- 1tbsp cornflour
- For the donut dough, mix together the yeast, flour, sugar and salt.
- Add warm milk and stir until it can be kneaded.
- After kneading for 10 minutes, leave to prove in a warm place for at least 1 hour.
- Shape the dough into 16 balls and leave for a further hour.
- Deep fry in oil, flipping over once one side is brown. Both sides should be brown by the end. Remove and leave to cool on a wire rack.
- For the filling, set preheat the oven to 170C then blitz the mince, liver, garlic, onion sage, brandy and salt and pour into a greased loaf/cake tin.
- Place in a ban marie and cook in the oven for 1 hour.
- Remove and further blend in a food processor until a smooth, yet slightly coarse puree has been achieved.
- Preheat the oven to 180C and bake the whole apples for 45 minutes.
- Remove the skins and blend to a smooth puree in a food processor.
- Gently pierce the donuts and pump equal amounts of each puree inside.
- Make a glaze by mixing the icing sugar with water and brush the thin liquid on to the surface of the donuts.
- For the cider sauce, heat the cider with sugar, allowing the sugar to dissolve, but do not boil.
- Whisk in the cornflour and stir until it thickens.
Enjoy dipping those fat MOFOs into that sweet, gooey alcoholic sauce, complemented by that salty pork.