Twice a month, we’ll pass along dishes we call Dish-trict Culinaire. Today’s recipe adds a savory Italian-inspired element to one of America’s favorite treats. The result: a ridiculously addictive calories-be-damned dessert.
1 potato3 cups powdered sugar, sifted
2¼ cups AP flour, plus additional for rolling5 tablespoons goat cheese
½ teaspoon kosher salt3 tablespoons goat milk (available at Whole Foods)
1/3 cup of sugar 1 teaspoon vanilla
3-4 pinches of kosher salt
1 cup warm milk (between 110-115 degrees F)
2 pinches of sugar3 Meyer lemons, zested
5 teaspoons of dry active yeast1 package of prosciutto (3 oz.)
2 tablespoons vegetable oil
Vegetable oil for frying, about 2 cups
To make the dough, start by puncturing the potato with a fork and cook in the microwave for 6-8 minutes or until cooked through. As the potato cooks, combine your dry ingredients (flour, salt, sugar). In a smaller bowl, add a couple of pinches of sugar, and yeast to your warm milk. Stir and let sit for 5-10 minutes or until the yeast begins foaming.
Once your potato is cooked, remove the skin. Using a fork, mash the potato. Measure a 1/2 cup of mashed potato and add to your dry mix. Using the same fork, mix the potato into the dough. Now, add your activated yeast mix and 2 tablespoons of oil. Combine with a fork. Add additional dustings of flour if it’s too wet. On a well-floured surface, knead the dough for 2-3 minutes. Your dough should be loose and pliant. Place the dough back in the medium-sized bowl and cover loosely with plastic wrap.
Preheat your oven to 350 degrees F.
In a large cast-iron or heavy-bottom pan, preheat your oil over medium-high heat to 375 degrees F. The oil should be about 1.5 inches deep to prevent the donuts from sticking and burning to the bottom.
While your oil is heating, make the vanilla goat cheese icing: In a small bowl, combine your goat milk and goat cheese and microwave for 20-30 seconds. Stir until smooth with a fork. In a medium-sized bowl, combine the powdered sugar, vanilla, and goat milk mixture. Stir until smooth and the powdered sugar is fully incorporated.
On a floured surface, roll out your dough so that it’s about 1 inch thick. Using circle cutters, make your donut shapes.
When your oil is hot, carefully slide your uncooked donuts into the pan. The donuts should begin floating after only a few moments. Cook until a light golden brown, about 3-5 minutes. Flip frequently with a slotted spoon or fry skimmer. Drain on paper towels and allow to sit for about 2 minutes.
Before your donuts cool completely, dip the top half of each into your goat cheese icing. Sprinkle heavily with crumbled prosciutto and lightly with Meyer lemon zest. Allow to sit for 5 minutes before eating.