Chocolate Stuffed No-knead Fry Bread - Parāoa Parai Poke Kore me te Tiakarete
A delicious, no-knead fry bread with melty chocolate oozing out of the centre.
Servings 12 large chocolate stuffed doughnuts
Ingredients
The No-Knead Dough - Te Pokenga Poke Kore
- ¾ C (185 ml) miraka mahana (warm milk)
- ¾ C (185 ml) wai aromahana (lukewarm water)
- 3 tablespoon (60 g) huka hāura (brown sugar or white sugar)
- 2 ½ teaspoon (8 g) īhi tere (instant yeast)
- 2 C (300 g) puehu parāoa kounga (high grade flour)
- 3 tablespoon (45 ml) noni (oil, neutral flavoured)
- 1 ¼ (185 g) C puehu parāoa kounga (high grade flour)
- 1 ½ tsp tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 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 (165) huka one (caster sugar)
- 2 ½ teaspoon hinamona kuoro (ground cinnamon)
Frying Oil - Noni Parai
- 1.25 L Rice bran oil (or a good frying oil)
Instructions
Activate the Yeast:
- Add the miraka mahana (warm milk), wai (water) and huka hāura (brown sugar) in to a large bowl. Kaurorihia kia rewa te huka (stir until the sugar is dissolved).
- Sprinkle over the īhi tere (instant yeast) and stir with a whisk. Activate the īhi (yeast) for five minutes, it should rise to the top and look slightly foamy.
The First Rise:
- Add the 2 cups of puehu parāoa (flour) and noni (oil) in to the activated yeast mixture. Stir with a whisk until smooth.
- Cover again with a tea towel or bowl cover and leave to rise for 20 minutes.
Add the Remaining Ingredients:
- 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).
Stretch and Fold the Dough:
- 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.
Second Rise:
- Cover again with a tea towel or bowl cover and leave the dough to rise for 1 hour and 15 minutes.
Divide the Dough:
- Once risen, tip the pokenga (dough) on to a table and pat it out gently with your hands.
- Using an oiled, sharp knife, cut it into 12 equal squares.
Add the Chocolate:
- Take a piece of dough, place three pieces of tiakarete (chocolate) in the middle. Fold the dough in to the centre and pinch the seams closed.
- 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.
Third and Final Rise:
- Cover with a tea towel and rise the fry bread for 40 - 45 minutes.
Make the Cinnamon Sugar:
- As they rise, prepare the huka hinamona (cinnamon sugar) by combining the huka one (caster sugar) and hinamona (cinnamon) together in a bowl.
Oil Tips:
- I prefer a cast iron pan here as it retains the heat in an even way but use what you have an adjust as you go.
- If the oil starts over heating, remove from the heat for a minute or so to bring the heat down. If you don't have a thermometer, eye ball it. As a guide, if one side of the fry bread browns before a minute of being in the oil, it is too hot and may result in the middle being under cooked.
Fry the Chocolate Stuffed Fry Bread:
- 5 minutes before the rising time is up, heat the noni (oil) to 165 °C.
- If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready. My stove top has the highest heat of 9, I heat the oil on number 8 and turn it up or down according to how hot the oil seems.
- Test one piece of the risen fry bread to gauge if your oil is at the right point. If the tester fries well for 2 minutes on each side, the oil is ready. If not, give the oil a couple more minutes to heat up.
- Now add three parāoa parai (fry bread) at a time, frying for 2 minutes on each side.
Roll the Chocolate Stuffed Fry Bread in Cinnamon Sugar:
- Remove the parāoa parai (fry bread) and roll each one straight in to the huka hinamona (cinnamon sugar).
- Serve immediately and let the goodness delight everyone's tastebuds!
Store the Chocolate Stuffed Fry Bread:
- These will always be best eaten straight from the oil with the melty chocolate in the centre. If you do have any left overs, keep them in a sealed container for a day or so and warm them up to bring them back to life.