We have occasionally served a filled doughnut. We have always added the filling to the doughnut, like most doughnut shops, after the frying. I am fixated on changing that. I want to fry a filled doughnut. Today we accomplished that. We filled the doughnut with lemon custard and closed it like a calzone or an empanada. We discovered that frying a filled doughnut takes a much longer time to cook the interior dough. The long fry time gives me some hesitation. It adds an element of inefficiency to my already inefficient doughnut chaos. But the result is delicious. We shall continue to tinker with and produce small amounts at the shop. As we practice our process, hopefully we will gain some efficiency.
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