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I’ve written before about how I feel like I have the greatest job in the world. Being a teacher means each day is different. Each day is often full ups, downs, twists, turns, successes and failures. Failures can be hard to swallow. The successes though, can be so sweet.
I made these to go with the Snickers Cheesecake for my Brother a couple of weeks ago. And they were oh so good. Salty beef with a sweet maple glaze on a warm yeast doughnut. I used half of this recipe and it worked out perfectly.
Beef Maple Doughnuts
Ingredients
FOR THE DOUGHNUTS
- 3/4 cups of milk
- 40 grams of copha
- 7 grams of instant yeast {one sachet}
- 40 mL of warm water
- 1 eggs beaten
- 2 tablespoons of sugar
- 1½ teaspoons kosher salt
- 2.5 cups plain flour
- 1.5 litres of canola oil for frying
FOR THE MAPLE GLAZE
- 2 cups of icing sugar
- 1/4 cup of maple syrup
- 1 vanilla bean
- 20 grams of butter melted
- Water to loosen to the right consistency
- 2 rashers of Beef finely diced.
Instructions
FOR THE DOUGHNUTS
- Melt the copha in a small sauce pan on a low heat then whisk in milk and continue warming until steaming.
- Add the warm water to the hot milk then transfer mix to the bowl of a stand mixer.
- Sprinkle the yeast in the bowl allowing it to sit and bubble for 5 minutes.
- Add in the egg, sugar, salt and about half of the flour.
- Using the dough hook attachment, mix the ingredients together on low speed until just combined then add in enough of the remaining flour to give you a formed, but slightly sticky dough. Leaving the dough sticky will ensure that your doughnuts are airy and soft!
- Knead the dough for about 7 minutes.
- Grease a large bowl and place the dough inside. Cover with cling wrap, place in a warm spot and allow to rise for 1 hour, or until it has doubled in size
- Roll the dough out on a lightly floured surface, until it is about 1cm thick.
- Use an 8cm cutter to cut out the doughnuts followed by a 3cm cutter to cut out the centre.
- Place the doughnuts on a floured baking tray, and cover with cling wrap. Place in a warm place for another 20 to 30 minutes.
- Meanwhile, heat your oil to 180 degrees in a heavy base saucepan. I just guessed this and did some trial and error with the doughnut holes.
- Fry the doughnuts for about 2 minutes on each side and place on a roasting rack to cool before glazing.
GLAZING
- Cook the beef in a pan until crispy. Allow to drain on some paper towel.
- Once the doughnuts are cool, they are ready to glaze.
- Combine all the glaze ingredients, besides the water, in a bowl and whisk together until smooth.
- Add enough water to achieve the desired consistency.
- Glaze the doughnuts once, twice or three times (I glazed twice!)
- Sprinkle with the cooled beef.
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