Fried donut with prune jam, vanilla glaze, and a honey walnut crumble.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes.
Prune Jam
INGREDIENTS
- 1 lb. Prunes, pitted
- 1/2 tsp. Kosher salt
- 2 tbsp. Sugar
- 1 and 1/2 cup Water
METHOD
- Bring prunes and water to a simmer, then cover and cook until prunes are meltingly tender, about 15 minutes, cook until the liquid in the pan is syrupy. * (Depending on the moisture content of your prunes, you may need to add more water to keep prunes from drying out)
- Transfer mixture to a food processor and add kosher salt, then pulse until it develops into a thick paste.
- Add sugar in 2-tablespoon increments to desired sweetness.
- Use immediately, or transfer to a clean jar, seal, and chill in refrigerator for at least 4 hours.
Donut Dough
INGREDIENTS
- 1 and 1/8 cups Whole milk, warm
- 1/4 cup Sugar
- 2 and 1/4 tsp. Instant / Active Dry Yeast
- 2 ea. Whole large eggs
- 1 and 1/4 sticks Unsalted butter, melted
- 4 cup AP flour
- 1/2 tsp. Salt
- Oil for frying
METHOD
- Warm the milk to about 105 degrees. Add the milk to a mixing bowl.
- Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
- Add the beaten eggs and melted butter to the bowl and stir to combine.
- While the mixer is running slowly, add the flour and salt and mix until the dough comes together.
- Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
- After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.
- To form the donuts- Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Using a ring cutter, cut the donuts.
- Place the cut donuts and holes on a lightly greased baking sheet.
- Cover the donuts and let them rise until doubled in size, about one hour.
- To fry the donuts- Heat the oil until it reaches 350 to 375 degrees.
- Add the donuts to the hot oil and fry until golden brown, about one and a half minutes per side.
- Once the donuts are slightly cooled, pipe prune jam inside then glace the top
- Sprinkle the walnut honey crumble on top and decorate with an edible flower.
Vanilla Glaze
INGREDIENTS
- 1/2 cup Butter, melted
- 2 tsp. Vanilla
- 4 cups Powdered sugar
- 3 tbsp. Cream
- Dash of Salt
METHOD
- Melt butter in a medium bowl.
- Add vanilla and stir to combine.
- Add powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time.
- Glaze donuts!
Honey Walnut Crumble
INGREDIENTS
- 120 g. Butter, melted
- 150 g. Brown sugar
- 100 g. AP flour
- 90 g. Ground walnuts
- 40 g. Honey
- ¼ tsp. Salt
METHOD
- Melt butter, set aside.
- Mix dry ingredients, set aside.
- In a stand mixer, add butter, honey and dry ingredients until a crumble forms.
- Bake at 350 F 15 min until golden.