Duck-Fat Fried Donuts
- Servings: 18
- Provided by: Joshna Maharaj
- 2 1/2 tsp active dry yeast
- 2/3 cup milk, at room temperature
- 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
- 1 1/3 cups sugar
- 2 tsp coarse salt
- 3 large eggs
- 7 tbsp unsalted butter, at room temperature, cut into 6 to 8 pieces
- 1 L duck fat
- chocolate ganache (optional)
- chimichurri (optional)
Ingredients Print Recipe
2.Add flour, 1/3 cup sugar, salt and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low for 2 to 3 minutes more.
3.Add butter, a few pieces at a time, mixing after each addition, until it is fully incorporated and dough is soft, 5 to 6 minutes.
4.Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate for at least 6 hours and up to 15 hours.
5.Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into a 12-in. square about 1/2 in. thick. Using a 1 1/2- to 2-in. round biscuit cutter, cut out 18 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel puffy and pillowy, 2 to 3 hours.
6.Fill a medium heavy-bottomed saucepan with duck fat to a depth of 3 in.; heat over medium-high heat until temperature reaches 350 F on a deep-fry thermometer.
7.Working in batches, place doughnuts in hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
8.Place remaining cup of sugar in a small bowl. Toss half of doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
9.Poke a hole in the side of each cooled doughnut; using a piping bag, fill sugared half with about 1 tbsp chocolate ganache and the others with soft cheese. Drizzle savoury doughnuts with chimichurri. Serve immediately.
8 oz. bittersweet chocolate
3/4 cup heavy cream
1 tsp vanilla extract
1.Place chocolate in a heatproof mixing bowl.
2.Heat cream in a saucepan over medium heat until bubbles form all around perimeter. Pour hot cream over chocolate and allow to sit for 5 minutes.
3.Add vanilla; whisk together until incorporated.
1 cup fresh parsley, firmly packed
1 cup fresh coriander, firmly packed
5 cloves garlic
2 tbsp onion, coarsely chopped
1/2 cup olive oil
2 tbsp red wine vinegar
1 tbsp lime juice
1/2 tsp kosher salt
1/2 tsp red pepper flakes
6 oz. rich, soft, slightly stinky cheese, such as Riopelle, Epoisse or Sauvagine
1.Pulse onion and garlic in a food processor until finely chopped; add parsley and coriander and pulse until finely chopped as well.
2.Transfer mixture to another bowl and add olive oil, red wine vinegar, lime juice, salt and chiles; mix well to combine. Allow to sit for 15 minutes before serving for flavours to meld together.