Donut Bites with Jam & Cream
The first time Colin and I visited Dahlia Lounge in Seattle, I fell in love with their donuts, made fresh to order. Quite possibly one of the best desserts of my life. Just recently I decided I'd like to try and make my own version, to see if I could duplicate the magic. The results are what I deem to be the lightest, airiest, most scrumptious little pillow bites of happiness. And better yet, the boys agree. I dare you to try and eat just one.
I've learned that for the airiest donuts, you must start with a yeast dough, rather than a cake dough. And although I have an aversion to recipes that take a while, I make an exception for anything in the bread family. I've created this recipe for bread machines, but have provided an alternate process below, just in case you don't have a bread machine.
Donut Bites
1 cup lukewarm milk
3 eggs
3 tablespoons butter, softened
1/2 cup granulated sugar
4 cups cake flour
1/2 teaspoon salt
2 1/2 teaspoons dry yeast
Add ingredients into the bread machine, in the order described in your bread machine manual. Set machine to the dough setting. Once the dough cycle is complete, turn out onto a generously floured surface. pat dough into a rectangle that is approximately 3/4" thick. Cut 3/4" wide strips of dough. Then cut strips into approximately 2.5 - 3"" pieces and place onto floured baking sheets, leaving room for the dough to rise:
Cover each pan loosely with a dish towel and set in a warm place for the dough to rise for one hour.
In the meantime, combine 1 cup sugar and 2 teaspoons cinnamon in a paper lunch bag and set aside.
Prepare cream by combining 8 ounces mascarpone cream, 2 teaspoons vanilla extract and 2 tablespoons powdered sugar in a mixing bowl. Beat until smooth and set aside.
Once dough has risen, fill a saucepan with vegetable oil or shortening and heat over medium-high heat until oil is hot for deep frying. Cook 5-6 donut bites at a time, depending on the size of the pan, turning once the bottoms are golden browned. Once both sides are browned, remove from oil, and drain on paper towels. Drop each batch of Donut Bites into the paper bag and dredge by folding the bag closed and shaking in the Cinnamon/Sugar coating:
Serve Donut Bites warm with little bowls of the cream and a sour jam of your choice. (I love Sour plum). Dip the donuts into the cream and then into the jam (or use tiny spoons to scoop cream and jam onto the donuts) and bite!
Tips:
- Please please please don't try and substitute regular flour. Cake flour is a must. Trust me, I learned the hard, not so fluffy and wonderful way.
- Since this is a big batch of dough, make sure your bread machine is capable of mixing the ingredients. In my machine, I need to stir everything together with a wooden spoon, in the machine to help it get started.
- I started out thinking donut holes would be perfect for this recipe but learned that the frying results can be inconsistent, due to the thickness of the dough. By making the thinner dough shapes, you'll experience much better results and no doughy centers.
- Don't overcook the dough. You don't want the donuts to get too dark on the outside as it makes each bite much less tender.
- I realize that finding mascarpone can be a challenge if you live in a small town. Don't worry. Simply substitute 1 cup heavy whipping cream for the mascarpone and whip with the vanilla and powdered sugar until stiff. If you're going to keep the cream on hand for more than one hour, add in 1 teaspoon of honey while whipping, so the cream doesn't separate. Substituting cream for the mascarpone results in a cream that isn't quite as decadent, but still very tasty. I do not recommend substituting cream cheese, as it will overpower the flavors in this dessert.
Makes about 60 bite-sized donuts.
To make dough by hand:
Warm milk and butter in a saucepan until butter is melted. If milk is hot, let it cool to lukewarm. Add yeast, sugar, eggs, and salt and whisk until combined. Add 1 cup of the cake flour and beat well. Cover and let rise in a warm place until light and bubbly, approximately one hour. Add remaining 3 cups of cake flour and stir until smooth and combined. (The dough will be stiff). Cover and let rise in a warm place again for another half an hour.
Continue recipe by following the directions above, starting at the point the dough is removed from the bread machine.
