This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes.
1 lb. Prunes, pitted
1/2 tsp. Kosher salt
2 tbsp. Sugar
1 and 1/2 cup Water
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.
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
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.
1/2 cup Butter, melted
2 tsp. Vanilla
4 cups Powdered sugar
3 tbsp. Cream
Dash of Salt
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.
Honey Walnut Crumble
120 g. Butter, melted
150 g. Brown sugar
100 g. AP flour
90 g. Ground walnuts
40 g. Honey
¼ tsp. Salt
Melt butter, set aside.
Mix dry ingredients, set aside.
In a stand mixer, add butter, honey and dry ingredients until a crumble forms.