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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.
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Prep Time 30 minutes
Cook Time 5 minutes
Rising Time 2 hours 20 minutes
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 (8 g) īhi tere (instant yeast)
  • 2 C (300 g) puehu parāoa kounga (high grade flour)
  • 3 tbsp noni (oil, neutral flavoured)
  • 1 ¼ (187 g) 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!