Ahhhh doughnuts. America's go-to morning treat. America alone makes over ten billion doughnuts a year, so how could we not take a stab at these snack staples. We've had amazing doughnuts and doughnuts that taste like lard, leaving a nasty film on your mouth. We set out to make the best doughnut we've ever had. A doughnut so good that the guilt disappears. According to our sugar and gluten coma from taste testing, I think we've created just that.
We roasted the parsnips the day before we set out to make the dough. It was one of those things we could do while we went about our day, saving us a step the day we made the dough. It is a yeast risen dough, so we made it the night before we planned on frying them up! In the morning we drank our coffee and put on a record while we made the glaze. The dough seemed virtually weightless when we checked on it in the morning a sure sign of a great dough.
The glaze consists of honey from our neighbors bees and floral Bergamot orange, giving it a distinctive aroma that you will not find in other doughnuts. The flavor of fresh local parsnips are almost "minty" in a way. The marriage between the two is so damn delicious and addictive.
As we tore into these bad boys they were so soft. We looked at each other even before eating them in anticipation with what was to follow
3 medium or 2 large parsnips (peeled)
2 1/2 cups whole milk
1/2 cup vegetable oil (plus much more for frying)
1/2 cup sugar
2 tsp active dry yeast
2 large eggs, lightly beaten
6 cups of A.P. flour (and a little more for work surface)
1.5 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp ground cardamom
- Wrap the parsnips in foil and roast in 400 degree oven until completely soft.
- Place in a food processor with 1/2 cup of the milk and puree until smooth. Set aside to cool. You will need about 2 cups for this recipe.
- Combine the 2 cups of milk, oil, and sugar in a medium sauce pan and bring to a simmer over medium high heat to melt the sugar. Let the mix cool down to about 100 degrees, and add the the yeast. Stir to combine. Make sure that the milk mixture is not too hot, so that you don’t kill the yeast. This is important. You also want to make sure that the mixture is nice and warm, if it is too cold so that the yeast can do the damn thang!
- Transfer the mixture to a large bowl, add the parsnip puree and the slightly beaten eggs. Mix well.
- Stir in 5 cups of flour a little at a time and reserve the other cup for later on. Mix the dough until combined, then cover and store in a warm place for about an hour or until the dough doubles in volume.
- Combine the remaining cup of flour with all of the spices, baking powder, baking soda and salt. Whisk well.
- Knead the seasoned flour mixture into the dough until smooth. Cover and rest for another 30 minutes.
- On a floured surface, knead the dough a couple of times until it is smooth. Roll out the dough to 1/2 inch thick and cut out donuts with a floured biscuit cutter of your choice. Cut holes out of the donuts (obviously) Once the donuts are all cut out, let them rest for about 20 minutes until they are light and airy before frying. (You can also re-work the dough scraps into a ball and roll out for more donuts! Just try not to overwork the dough. Don’t be “that guy”)
For the Honey & Begamont glaze
400 grams confectionary sugar
100 grams whole milk
4 grams kosher salt
1/4 cup Raw Honey
2 Bergamot (or meyer lemons) (Microplane for zesting)
1. Whisk all of the ingredients together until combined. Then zest the bergamot into the glaze and mix well.
Now Fry Those Bad Boys Up!
Set the temp of the fryer to 360 and fry in small batches. Do not overcrowd the fryer, let them cook for about 2 minutes per side (depending on size) until golden brown. Drain on a paper towel and dip in the glaze, then set on a wire rack to cool.