How about a cream-stuffed, chocolate-glazed, deep-fried doughnut for breakfast?Oh and also… it’s made with beer. I spent all morning yesterday perfecting my entry for 12th and Broad’s Season’s Treatings event! The pressure was on.The competition was “Iron Chef-style” — which meant that there were THREE ingredients I absolutely had to include in my dessert recipe. One was Yazoo Brewing’s winter lager; one was Acme Feed & Seeds habanero-peach jam; and one was The Southern’s Peace & Plenty mango hot sauce. I know, not natural “dessert” flavors at all. Which made recipe development pretty challenging.
I used the beer in the doughnut dough, the jam in the filling, and the hot sauce in the frosting. Each bite started off sweet, but ended with a bit of a kick!The jam and hot sauce were fun to add in, but my favorite trick by far was making beer doughnuts. I could see this becoming a weekly tradition…
Anyways, after my doughnuts were done yesterday morning I packed them up and headed to work. And then I went to Acme Feed & Seed for dinner and the competition!My parents and Anthony came along to cheer me on. I’m lucky to have support during such a daunting task as professional doughnut presentation.
Before the Home Chef competition started, we had time for a quick dinner. Acme’s smoked chicken wrap was pretty darn good. There were spicy hashbrowns tucked in there!Yee-haw.And then it was time to shine. I got out my official, top-secret recipe copies and put the final sprinkle of sugar on my doughnuts.Then it was time to hit the stage and present my creation to the judges panel. I was nervous! But not really. Because how can you be scared to talk about doughnuts?It appeared as if the Yazoo brewers at the end of the table really liked my doughnuts, but Chopped‘s Maneet Chauhan didn’t seem too excited about them. How is it possible to not like deep-fried beer dough, Maneet? Your palate must be way off.
ANYways, I’m sad to report that I did NOT win the Home Chef competition this year. But, I’m still proud to say I was one of the top three finalists, at least!
And proud to say I ate two times my weight in dessert.A handful of local restaurants had dessert samples for us to try — and 1808’s red velvet cake stole my heart! This team was also my top pick at Taste of Nashville a few weeks ago. I know where I want to go to dinner next…Season’s Treatings was a pretty fun event! I’m already thinking about what I’ll make next year :). I’m coming for you, Maneet!
Want that doughnut recipe, btw? Here it is. You can easily omit the hot sauce and jam — or simply make the dough and do non-stuffed, holey-type doughnuts too. And sorry to everyone who prefers “donut” over “doughnut.” I never quite know which one to use.
Drunken, Stuffed, and Glazed-Over Doughnuts
- 1/2 cup milk, room temp
- 1/2 cup beer, room temp
- 5 tablespoons butter, softened
- 2 eggs
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1/4 teaspoon salt
- pinch cinnamon
- pinch nutmeg
- 2 tablespoons vital wheat gluten
- 4 cups sifted all-purpose flour
- 2 teaspoons active dry yeast
- 1 tablespoon jam
- 5 tablespoons milk
- 6 tablespoons butter, softened
- 1.5 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 3 tablespoon whole milk
- 1.25 teaspoon The Southern ‘s Peace & Plenty Hot Sauce
Melt all ingredients together on the stove or in the microwave. Stir until smooth. Frost and enjoy!
And now, a doughnut-themed set of questions.
- Ever made your own doughnuts?
- Cake doughnuts? Frosted? Sprinkled?
- Krispy Kreme or Dunkin?!!