From Rich Table to My Kitchen: How to Make Their Famous Savory Doughnuts

Add all-purpose flour to a mixing bowl.

Add salt to the flour.

Crack 2 eggs into the flour and mix with hands.

Gradually add water and yeast to the mixture, incorporating it gently.

Ensure the dough is sticky and fully mixed, using a bench scraper to clean the bowl.

Cover the dough with plastic wrap and let it rest in a warm area for 1 hour.

Prepare the Reet dipping sauce by melting butter and adding all-purpose flour, cooking it to avoid raw flour taste.

Slowly drizzle in whole milk while whisking to avoid lumps, stirring occasionally for 10-15 minutes until thickened.

Add slices or shreds of Reet cheese to the sauce, whisking until melted and smooth, then add salt to taste.

Grind porini mushroom powder using a spice grinder, sifting to remove large chunks.

Heat oil (canola, vegetable, safflower, or rice bran) for frying.

After 1 hour, the dough should have doubled in size; use two spoons to scoop and drop dough into hot oil.

Fry donuts for 4-5 minutes until golden brown, ensuring workspace is clear to avoid spills.

Remove donuts from oil and sprinkle generously with porini powder.

Equipment Needed

Spice Level:

Allergens