Cheeseburger Doughnuts - Apron & Whisk

In a mixer bowl activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.
In a separate bowl add together the flour and salt. Set aside
Once the yeast is activated, add the dry ingredients together with the eggs to the mixer bowl. With a hook attachment knead the dough for about 3 minutes, until a soft dough starts to take shape.
Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes.
Cover the dough and let it rest for two hours in the warmest place in your kitchen until it doubles in size.

In a large pan start by frying gently the diced white onion in the olive oil. Add the minced meat, season with cumin and garlic powder and cook.
Once the minced meat is cooked, remove from the heat and let it cool. Add all the remaining ingredients and mix well.

Once the dough has doubled in size, transfer to a floured work surface. Cut into 20 equal portions of around 50g each.
Flatten each piece and stuff with the cheeseburger filling. Shape into a ball while making sure that all sides are sealed so that the mixture doesn't ooze out.
Fill a large pot with vegetable oil. Pour enough oil so that the doughnuts have enough space to cook in. Heat the oil to about 170°C/340°F.
Cook the doughnuts in batches for about 2 minutes on each side.
Transfer the cooked doughnuts to a plate lined with paper towels so that it will dry out any excess oil. While still hot sprinkle some seasoning on top.