Chef David Burke's Warm Drunken Donuts | THE NIBBLE Blog - Adventures In The World Of Fine Food FOOD FUN: DIY Filled Donut Holes – THE NIBBLE Blog – Adventures In The World Of Fine Food
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FOOD FUN: DIY Filled Donut Holes

Filled Donuts
[1] David Burke’s Warm Drunken Donuts.

Chef David Burke Warm Drunken Donuts
[2] A showman as well as a chef, David Burke often has special serveware made for his creations. Donut carousel, anyone? (photos #1 and #2 courtesy Chef David Burke).

Beignets

[3] Banana beignets add another popular flavor to donut holes. Here’s the recipe from Food Network.

 

Chef David Burke, master of invention, has intrigued us yet again with Warm Drunken Donuts: fresh-fried donut holes with three “drunken” fillings: bourbon caramel, chocolate kahlua and raspberry limoncello.

David Burke serves the donuts with three small squeeze bottles of the fillings, and you get to inject your own filling. It’s fun.

Although we haven’t gotten to one of his restaurants to try them, we cobbled together our own version using store-bought donut holes (not as good as homemade, but they let us try the concept).

The recommended wine pairing is a sparkling rosé.

The drunken donuts are powdered sugar munchkins with several plastic needle pointed syrups that you squeeze into the donuts holes.
 
 
RECIPE: OUR ROUGH APPROXIMATION OF DAVID BURKE’S WARM DRUNKEN DONUTS)

Prep time is 15 minutes plus 5 minutes frying.

Ingredients For 2-3 Dozen (depending on size)

  • 4 cups canola or grapeseed oil (high smoke point oil)
  • 2 cups all-purpose flour
  • 1-1/2 tablespoons baking powder
  • 1/2 teaspoons of salt
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Optional: cinnamon sugar or powdered sugar
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    Plus fillings: see note below.
     
    Preparation

    1. COMBINE the flour, sugar, salt and baking powder together, sift together and set aside as you whisk together the egg, milk and vanilla extract in a small bowl.

    2. ADD the oil to a deep, heavy saucepan and heat it to 350°F over medium heat. Watch the thermometer closely: If the oil goes above 350°, your donuts may get too crunchy.

    3. ADD the egg mixture into the flour mixture a bit at a time, and whisk until the dough is well combined. Add the melted butter and thoroughly combine.

    4. DROP small balls of dough into the hot oil, using a small cookie scoop (plan B: roll them in your hands). Fry in small batches: You don’t want to crowd the pan, because the dough balls need to float without making contact with each other. When they start to turning brown on the underside, flip them over with a fork. Continue to cook until both sides are golden brown.

    5. REMOVE the donut holes with a slotted spoon, onto a baking sheet or platter lined with paper towels. Allow them to cool and then roll them in the optional sugar. We used a bit of cinnamon sugar on half of them (we’re not keen on powdered sugar garnishes: they’re too messy).

    Serve warm.

     
    FOR THE FILLINGS

    Taste and add more as alcohol as desired. You should go for a subtle layer of flavor, not a knockout.

  • For the Bourbon Caramel filling: We had so much delicious caramel sauce from The King’s Cupboard that we simply warmed it, added bourbon to taste, and then added cream to thin it for pourability.
  • For the Chocolate Cream filling: make this recipe and add a teaspoon of Kahlua or other coffee liqueur.
  • For the Raspberry Limoncello filling: We took the easy way out and combined quality raspberry jam with Limoncello and a bit of lemon zest. You can substitute Grand Marnier for the Limoncello.
  •  
     
    WHO INVENTED DONUTS & DONUT HOLES?

    First, we thank the Dutch for olykoeks, meaning oil cake, batter fried in oil.

    While dough was fried the world over, we can thank the Dutch for the sweet balls fried in hog fat that became modern doughnuts.

    An old word for ball was nut; a doughnut is literally a nut (ball) of dough. The term “doughnut” was first used in print in 1809 by American author Washington Irving in his satirical “Knickerbocker’s History Of New York.” Irving wrote of:

    “…balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks.”

    Because the center of the cake did not cook as quickly as the outside, the softer centers were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking (think of the chopped onions in the center of a bialy).

    What about the hole?

    Per Smithsonian, a New England ship captain’s mother made a notably delicious, deep-fried doughut that used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind. She filled the center with hazelnuts or walnuts.

    As the story goes, in 1847, 16-year-old sailor Hanson Crockett Gregory created the hole in the center of the doughnut. He used the top of a round tin pepper container to punch the holes, so the dough would cook evenly.

    He recounted the story in an interview with the Boston Post at the turn of the century, 50 years later.

    He effectively eliminated the need to fill the less-cooked center, and provided an inner cut-out that enabled the dough to be evenly cooked.

    This was a breakthrough not just for donut holes, but for the donut in general. Previously, it had been cooked as a solid piece (no hole), so the sides were always crisper than the center. In fact, toppings were often put on the soggy center to cover up the flaw.

    After the creation of the doughnut hole, donut makers also fried the dough “holes.”

    It took more than a century and a mass marketer to popularize donut holes in America.

    While the forerunner of Dunkin’ Donuts began in 1948 (here’s the history of Dunkin’ Donuts), Munchkins “donut hole treats” were not introduced until 1972. Tim Hortons followed with Timbits in 1976.
     
     
    WHO CHANGED THE SPELLING FROM DOUGHNUT TO DONUT?

    The first known printed record of the shortened word “donut” appears (likely an inadvertent misspelling) in “Peck’s Bad Boy And His Pa,” a story by George W. Peck published in 1900.

    The spelling did not immediately catch on. That impetus goes to Dunkin’ Donuts.

    Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.

    Doughnuts didn’t become a mainstream American food until after World War I. American doughboys at the front were served doughnuts by Salvation Army volunteers. When the doughboys returned, they brought their taste for doughnuts with them [source].

    The name doughboy wasn’t related to the doughnuts, by the way. It dates to the Civil War, when the cavalry unchivalrously derided foot soldiers as doughboys. Two theories are offered:

  • Their globular brass buttons resembled flour dumplings.
  • They used flour to polish their white belts.
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