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Doughnuts With Smoked Cheddar Recipe

Doughnuts & Smoked Cheddar Recipe - House & Home

A Quebecois specialty from Montreal restaurant Joe Beef. "These doughnuts rise with baking powder, not yeast. The Isle-aux-Grues cheese is a great Quebec product that we couldn't resist smoking. Together they sing."

Ingredients: 

Doughnuts
2-3/4 cups all-purpose flour, plus more for dusting
1 tbsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
2 eggs
1/4 cup 35% whipping cream
1/4 cup milk
1 tsp vanilla extract
Canola oil for deep-frying
1 cup maple syrup
8 thin slices smoked cheddar (see below)

Smoked Cheddar
2-lb. block cheddar cheese
1 tbsp Canadian whisky
2 tbsp maple syrup

Instructions: 

Doughnuts

Step 1: In a bowl, stir together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.

Step 2: In a second bowl, cream the butter with the sugar until smooth. Add the eggs, one at a time, beating after each addition until combined. Slowly add the cream and milk, mixing until combined, and then mix in the vanilla. Lastly, add the flour mixture and stir until a stiff dough forms.

Step 3: On a floured countertop, roll out the dough about 1/2" thick. With a doughnut cutter, cut out the doughnuts. We prefer a smaller doughnut, but it is up to you.

Step 4: Pour the oil to a depth of 3" into your deep fryer (or according to the manufacturer's instructions) and heat to 350°F. (Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.) Working in batches, add the doughnuts and fry for 3-4 minutes, or until they are a nice light brown. Drain on paper towels.

Step 5: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat and simmer for 5 minutes. With your trusty tongs, dip and coat the doughnuts with the syrup. Serve 4-6 doughnuts per person with a couple of slices of the smoked cheddar each.

Smoked Cheddar

Step 1: Combine the cheese, whisky and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.

Step 2: Start your smoker and heat it to 85°-105°F; you want to keep the smoke "cold," that is, at a slow smolder, using mostly wood chips.

Step 3: Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F. The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.

Makes 20-24 doughnuts

See more recipes from Joe Beef.

Reprinted with permission from Frédéric Morin, David McMillan and Meredith Erickson's The Art of Living According to Joe Beef (2011 Ten Speed Press).

Photographer: 

Jennifer May

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