Chocolate glaze and sprinkles are so last year: Savory doughnuts are all the rage right now. In this exclusive recipe from The Doughnut Project in NYC, brioche doughnuts are topped with a bacon fat and goat cheese glaze before getting drizzled with tangy caramelized onion jam. Sprinkle on toasted pine nuts for crunch, and you’re set.
As with any yeast dough, you have to be aware of your surroundings. During the hot days of summer, proofing can go faster than normal depending on the temperature of your kitchen. Alternatively, it may go slower if you have the AC cranked up. You know the dough is ready when it doubles in volume.
To learn more, read “Glazed and Amused.”
Goat Cheese and Caramelized Onion Jam Doughnuts
Recipe adapted from Krystal Perez, The Doughnut Project, New York, NY
Yield: 12 doughnuts
Prep Time: 45 minutes, plus proofing time
Cook Time: 50 minutes
Total Time: 1 hour and 35 minutes, plus proofing time
For the Dough:
1 cup whole milk, warmed to 115º
1 tablespoon sugar
2¼ teaspoons (¼ ounce) active dry yeast
3¼ cups bread flour, plus more for dusting
1 teaspoon kosher salt
2 eggs, plus 1 yolk, beaten
6 tablespoons unsalted butter, softened, plus more for greasing
For the Onion Jam:
8 tablespoons unsalted butter
1 pound cipollini onions, peeled and thinly sliced
½ cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups white wine
1 cup sherry vinegar
¼ cup balsamic vinegar
¼ cup honey
½ teaspoon orange zest
For the Goat Cheese Glaze:
¾ cup goat cheese, softened
½ cup cream cheese, softened
½ cup mascarpone cheese, softened
6 tablespoons confectioners’ sugar
2 tablespoons rendered bacon fat
2 tablespoons skim milk
For the Doughnuts:
Vegetable oil, for frying
Goat cheese glaze
½ cup toasted pine nuts, roughly chopped
1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, mix together the milk, sugar and yeast. Let sit until the mixture is foamy, 15 minutes. Add the remaining ingredients and mix on medium speed until a smooth dough forms. Transfer the dough to a large greased bowl, cover with plastic wrap and proof for 1 hour.
2. Meanwhile, make the onion jam: In a large skillet, melt the butter over medium heat. Add the cipollini onions, sugar, kosher salt and pepper, and cook until softened and slightly caramelized, 10 to 12 minutes.
3. Add the wine and cook until completely evaporated, 12 minutes. Stir in the remaining jam ingredients. Bring to a simmer and cook until thickened, 16 minutes. Transfer the mixture to a blender and purée until smooth, then cool completely. Place the mixture in a piping bag or squeeze bottle, and set aside.
4. After the first proof, the dough should have doubled in size. Punch it down in the bowl, cover with plastic wrap and allow to proof again for 45 minutes.
5. While the dough proofs for a second time, make the glaze: In the bowl of stand mixer fitted with a paddle attachment, mix together all three cheeses until smooth. Add the remaining glaze ingredients and beat until a smooth glaze forms.
6. Make the doughnuts: Heat 2 inches of vegetable oil in a 6-quart Dutch oven to 350º. On a lightly floured surface, roll out the dough to a ½-inch thickness. Using a 3½-inch ring cutter, punch out doughnuts, then, using a 1-inch ring cutter, punch out a hole in the center of each one. Reroll the scraps as needed to get 12 doughnuts.
7. Line a baking sheet with a wire rack. Fry the doughnuts, flipping once, until golden brown and puffed, 1 to 2 minutes per side. Transfer the cooked doughnuts to the prepared baking sheet to drain.
8. While the doughnuts are still warm, spread the glaze on top and then drizzle the onion jam to form a crosshatch pattern over the glaze. Garnish with pine nuts, then serve.