Monday, December 6, 2010


About a year ago, I was watching an episode of The Best Thing I Ever Ate on Food Network. Giada de Laurentiis talked about how she went to Lola in Seattle, WA and had the best dessert of her life. They made fresh doughnuts, coated them in cinnamon sugar and served them with three different dipping sauces.

This episode stuck in my head because my oldest brother lives in Seattle. I immediately called him up and told him he HAD to go try these out for me.

I like living vicariously through other people.

Sadly, when my brother went there, he discovered the powers that be (aka Tom Douglas) had taken that item off the menu. :sigh:

And so, this year I resolved that during my annual Hanukkah doughnut frying I would do my best to recreate that magical dessert.

And so I did.

My mother-in-law and I fried up a few dozen doughnuts over the weekend. Half of them we coated with melted frosting (seriously the BEST doughnut glaze y'all) and the other half we tossed in cinnamon sugar.

And served them alongside dipping sauces: triple berry cream sauce and dark chocolate peppermint ganache. It was fabulous! Everything I had been dreaming about for the past year.

Fresh Doughnuts with Dark Chocolate Peppermint Ganache and Triple Berry Cream Sauce

1 batch of roll dough (I used this one) but you could use frozen roll dough too (thaw it before rolling it out)
1 bag dark chocolate chunks
half pint heavy cream
8 oz pomegranate blueberry juice
2/3 c. fresh blackberries
1 bar cream cheese, softened
1 c. granulated sugar
1 tsp. cinnamon
canola oil

Roll out your dough to 1/2-3/4" thickness. Using a 1" round cookie cutter, cut out the doughnut shapes. Lay them on a baking sheet and place them in a warm area to rise.

While the dough is rising, pour juice into saucepan. Heat to a boil and maintain until juice has reduced into a syrup. Pour it into a food processor, add cream cheese and blackberries. Blend it all together and set aside.

 Once the dough has doubled in size, heat
about 3-4" of canola oil in a large pan to 360-375. Or if you don't have a thermometer, heat it over medium heat for about 5-10 minutes before frying.
While the oil is heating, in a saucepan combine dark chocolate and cream. Heat over medium-low heat until chocolate has melted; stirring constantly. Remove from heat and add in 1 tsp. peppermint extract.
In a shallow dish, combine sugar and cinnamon.
Gently drop a few doughnuts at a time into the hot oil. Don't add too many or you'll risk dropping the temperature of the oil. As the get golden brown on one side, flip them over and continue frying until they're golden brown on all sides.
Add doughnuts to cinnamon sugar and coat them while they're still hot. Repeat until you've finished all of the doughnuts. Serve with the dark chocolate ganache and triple berry cream sauce. Enjoy!


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