minutes per mile blog

my first dessert competition

How about a cream-stuffed, chocolate-glazed, deep-fried doughnut for breakfast?homemade_cream_doughnuts_DSC0015Oh 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.homemade_cream_doughnuts_DSC0010The 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!homemade_cream_doughnuts_DSC0019The 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!acme_feed_and_seed_nashville_DSC0033My 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!acme_feed_and_seed_nashville_DSC0038Yee-haw.acme_feed_and_seed_nashville_DSC0035And 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.12th_and_broad_seasons_treatings_DSC0039Then 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?12th_and_broad_seasons_treatings_DSC0054It 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.12th_and_broad_seasons_treatings_DSC002212th_and_broad_seasons_treatings_DSC0023A 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…12th_and_broad_seasons_treatings_DSC0030Season’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

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
 ~ 4 cups oil for deep frying
Directions: Knead all ingredients together in a bread machine or by hand. Dough should be sticky but firm. Roll out on a floured surface and cut into circles (I used a large round mug as my cutter). If making traditional, non-stuffed doughnuts, make a small hole in the center of each, too. Let rise in a warm, damp place for at least an hour. Heat oil to about 375 degrees. Dunk doughnuts in one or two at a time, cooking on each side for about 30-45 seconds. If making stuffed doughnuts, slit a deep hole in each side.
FILLING:
  • 1 tablespoon jam
  • 5 tablespoons milk
  • 6 tablespoons butter, softened
  • 1.5 cup powdered sugar
Directions: Mix all ingredients together until creamy. Place into a plastic bag and cut the bottom corner off. When filling the doughnuts, stick the cut-off corner into the slit and squeeze!
FROSTING:
  • 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?!!

11 thoughts on “my first dessert competition

  1. Wow, those do[ugh]nuts are creative…not sure what I would have made with beer, jelly, and hot sauce, but I’m pretty sure it would have been gross.

    I’m not a huge pastry fan, but my vote is for the frosted + sprinkled varieties

  2. Girl, those doughnuts look incredible! Maneet doesn’t know what she’s talking about. I need to start going to these food events in Nash! Especially if it is Chopped-style since it’s the best show ever.

    • oh maneet, why did you do this to me?! ;). yeah, there’s always plenty of food to be had in nashville. too much, actually. think i am still full from last night, haha.

  3. We think you should have won! They looked scrumptious.

    Can you make them for us when we are there in Nashville?

    You did very well to get in the top three places and an overall congratulations. Well done!!

    See you next week

    With love

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