Salted Pepperoni Donut, made with a base dough that can do everything 
Dough Ingredients:
- 1 ovo
- 3 spoons of sugar
- 1/2 spoon of salt
- 1/4 cup of oil
- 5 grams of dry yeast (half a 10g packet)
- 3 and a half cups of wheat flour
- 1 cup of milk (approximately)
Filling Ingredients:
- 2 pepperoni without the skin
- 2 cups diced mozzarella
- Oregano
I prepare from Massa
- In a bowl, add all the ingredients, except the milk, which should be added little by little until it reaches the point of kneading (soft dough that slightly sticks to your hands), for about 10 minutes.
- Then just let it rise for 1 to 2 hours covered in a stuffy or warm place. Then roll out the dough with a rolling pin, in a rectangular shape, on a lightly floured surface, and spread the pepperoni filling with cheese and oregano well mixed.
- Roll it up like a roulade lengthwise, and at the end, pass your fingers with a little water on the dough at the end, so that it joins and closes the roulade well.
- Cut 2-3 cm pieces, place them in a pan greased with margarine (leave room for them to grow), brush with egg yolk to make them shiny and bake in a mild oven at 180 degrees, until the donuts are golden brown.
People, it's not for nothing, but they are delicious!!
Do it!!
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