Doughnuts With Smoked Cheddar Recipe
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."
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
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)
2-lb. block cheddar cheese
1 tbsp Canadian whisky
2 tbsp maple syrup
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.
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).[img_assist|nid=2074661|title=|desc=|link=popup|align=middle|width=225|height=250]