Chocolate Stuffed No-knead Fry Bread – Parāoa Parai Poke Kore me te Tiakarete
Welcome to a recipe of pure indulgence! This recipe makes me happy just thinking about it. We take a delicious no-knead dough that comes together with some simple rising and stretch and folding. We stuff it with melty tiakarete (chocolate) and fry it to perfection. To finish them off, they are rolled in huka hinamona (cinnamon sugar). I made these for Whittakers in 2023 for a Matariki recipe and it is so awesome to be able to share it here with you all. This recipe is the perfect combination for any occasion!
If you want to try some of my other no-knead recipes, check out my no-knead bread buns, cheesy no-knead bread buns, focaccia bread, no-knead bread loaf or my rustic no-knead bread.
Chocolate Stuffed No-knead Fry Bread – Parāoa Parai Poke Kore me te Tiakarete
A delicious, no-knead fry bread with melty chocolate oozing in the centre.
Servings 12 large chocolate stuffed doughnuts
Ingredients
The No-Knead Dough – Te Pokenga Poke Kore
- ¾ C miraka mahana (warm milk)
- ¾ C wai aromahana (lukewarm water)
- 3 tbsp huka hāura (brown sugar or white sugar)
- 1 sachet (8g) īhi tere (instant yeast)
- 2 C puehu parāoa kounga (high grade flour)
- 3 tbsp noni (oil, neutral flavoured)
- 1 ¼ C puehu parāoa kounga (high grade flour)
- 1 ½ tsp tote (salt, fine)
- 250 g tiakarete (broken in to pieces, I used Whittakers Hazella but you can use whatever melty chocolate you have)
Cinnamon sugar – Huka Hinamona
- ¾ C huka one (caster sugar)
- 2 ½ tsp hinamona kuoro (ground cinnamon)
Frying Oil – Noni Parai
- 1.25 L Rice bran oil (or a good frying oil)
Instructions
The No-Knead Dough – Te Pokenga Poke Kore
- Add the miraka mahana (warm milk), wai (water) and huka hāura (brown sugar) in to a large bowl. Stir until the huka (sugar) is dissolved.
- Sprinkle over the īhi tere (instant yeast) and stir with a whisk. Activate the yeast for a few minutes (it should rise to the top and look slightly foamy).
- Add the 2 cups of puehu parāoa (flour) and noni (oil) in to the activated yeast mixture. Stir with a whisk until smooth. Cover with a tea towel and leave to rise for 20 minutes.
- Add the remaining 1 ¼ C puehu parāoa (flour) and tote (salt) in to the bowl. Mix until all the flour is incorporated in to the dough. I do this with a knife first and then bring it together with my ringaringa (hands).
- Once combined, stretch and fold the dough 30 – 40 times in the bowl. Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a ¼ turn and repeat the pattern. Each time you do a ¼ turn, it is 1 count. Refer to the video for a visual aid.
- Cover again and leave the dough to rise for 1 hour and 15 minutes.
- Once risen, gently tip the dough on to a table. Cut into 12 equal squares using an oiled knife.
- Take a piece of dough, place three pieces of tiakarete (chocolate) in the middle. Fold in the dough and pinch the seams.
- Place it on an oiled tray to rise as you repeat the pattern, making 12 in total. Make sure each piece has enough room to rise on the tray.
- Cover with a tea towel and rise the fry bread for 40-45 minutes.
Cinnamon sugar – Huka Hinamona
- As they rise, prepare the huka hinamona (cinnamon sugar) by combining the huka one (caster sugar) and hinamona (cinnamon) together in a bowl.
Frying Oil – Noni Parai
- Heat the oil in a cast iron pan to around 165 – 170 °C.
- Fry three fry bread at a time for 2 minutes on each side and roll in straight in to the cinnamon sugar.
- Serve immediately and let the goodness delight everyone's tastebuds!
These are amazing! The chocolate oozing out as you bite into it, with the cinnamon sugar coating to top it off makes it the best fry bread ever!!
Woooo hoooo – I love that image e hoa! It will a just as hoped people would enjoy it!