Rhubarb Filled
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
These fried doughnuts are filled with a tart rhubarb mixture and topped with a berry glaze, resembling doughnut-crusted hand pies.
Ingredients
- 1 raised dough of choice
- 3 rhubarb
- 118 ml granulated sugar
- 14.8 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml sea salt
- 9.86 ml unsalted butter
- 1 Berry glaze
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 370 mg
- Iron: 1.69 mg
- Magnesium: 49.6 mg
- Phosphorus: 66.2 mg
- Potassium: 1099 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 raised dough of choice
- 3 rhubarb
- 118 ml granulated sugar
- 14.8 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml sea salt
- 9.86 ml unsalted butter
- 1 Berry glaze
Let's Cook
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Step 1.
Prepare the chosen dough as directed through the initial chilled rise stage.
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Step 2.
While the dough is rising, prepare the filling. Trim any woody ends from the rhubarb and peel off any particularly tough skin. Thinly slice the stalks (you should have about 2 cups), and place in a medium pot over low heat. Add the sugar, flour, cinnamon, and salt and toss to coat. Add the butter and increase the heat to medium-low.
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Step 3.
Cook the rhubarb mixture, stirring occasionally, until the rhubarb softens, about 15 minutes. Transfer the rhubarb mixture to a bowl, cover with plastic wrap, and refrigerate until the dough has risen.
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Step 4.
When the dough is ready, roll it out on a lightly floured surface to a bit more than ¼ inch thick. Cut it into 3-inch squares.
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Step 5.
To assemble, top half of the squares with a heaping teaspoon of the rhubarb mixture. Top each with an unfilled square and pinch the edges with the tines of a fork to seal.
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Step 6.
Cover the assembled doughnuts with a towel or plastic wrap, and let them proof for 5 to 20 minutes in a warm spot. Then fry or bake as directed for the chosen dough. Let cool slightly before glazing with the berry glaze.