Quick savory doughnuts
- Energy Kcal 400
- Carbohydrates g 51.4
- of which sugars g 3.8
- Protein g 18.6
- Fats g 13.3
- of which saturated fat g 5.42
- Fiber g 2.8
- Cholesterol mg 36
- Sodium mg 555
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
These quick savory doughnuts are honestly a game-changer. I mean, they are a fun twist you'll see on Italian tables, especially when you crave something crispy and warm—without the long wait. Inspired by "ciambelline salate veloci," this treat uses a dough kinda like pizza dough, but quicker. Really. Because there's no need for a long rise. So, you can whip up a batch for a snack or a last-minute party and still get that golden, bready vibe. And listen, these homemade savory doughnuts are super flexible too. Across Italy, they're stuffed with everything from creamy cheese and tender prosciutto to bright, tangy veggies. Some even toss in smoked salmon or whatever's chilling in the fridge.
That's what makes this easy savory doughnut recipe so much fun—the options are endless. And you know what? No two batches have to taste the same. Pulling out a tray of these moist, piping-hot doughnuts always gets everyone excited. Whether it is a regular Sunday or a big gathering, they’re a hit. Italian parties are known for loads of snacks and finger foods, and these little rings fit right in with the rest of the antipasti. Perfect for dipping or piling up with toppings, some regions even go for baked savory doughnuts—way lighter, for sure. And italians love sharing them as starters or with drinks. And look, no one's stopping you from enjoying one for breakfast.
Some go classic with simple toppings, while others get creative with savory doughnut ideas—think olives, sun-dried tomatoes, or sesame seeds. No matter how you fill or finish them, quick savory doughnuts always come out soft inside and just crispy enough on the edges, making every bite super satisfying. If you're into swapping up flavors, Italian traditions offer plenty of savory doughnut variations to try out—keeping things fresh and crowd-pleasing every time. Pretty much.
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INGREDIENTS
- Ingredients for 4 quick doughnuts
- Type 00 flour 2 cups (250 g)
- Water ½ cup (125 g)
- Instant yeast for salted preparations 2 tsp (6 g)
- Extra virgin olive oil 0.6 tbsp (10 g)
- Fine salt 1 tsp
- For the filling
- Carrots ¾ cup (100 g)
- Zucchini 0.8 cup (100 g)
- Fontina cheese 3.5 oz (100 g)
- Prosciutto cotto 3.5 oz (100 g)
- For brushing
- Fresh liquid cream to taste
How to prepare Quick savory doughnuts
To prepare the quick savory doughnuts, first start by making the dough. In a bowl, combine the flour with the salt and instant yeast 1; add the oil 2 and water at room temperature 3.
Start working everything with your hands until you get a homogeneous mixture 4, then transfer it to a work surface and knead until smooth 5. Cover with a cloth and let it rest for about 10 minutes 6.
Meanwhile, dice the fontina cheese 7. Then peel the carrot and, using a peeler, create thin slices 8. Do the same for the zucchini, but this time do not peel them 9.
Take the dough and divide it into 4 portions of 3.5 oz each 10. Then roll each piece to get an oval about 1/8 inch thick. Place some ham and zucchini slices 12,
carrot slices 13 and fontina cubes 14. Gently lift the part in front of you 15
and roll it up 16. Then join the two outer ends to form a small doughnut and press with your fingers to seal them 18.
Place the doughnuts on a baking sheet lined with parchment paper and brush the surface with some fresh cream 19. Then 20 bake in a preheated static oven at 375°F for about 25 minutes in the middle rack. Once they are nicely golden, take them out 21 and enjoy them while hot!