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Master Doughnuts
Donut Holes with
Ginger Whipped Cream
Warm "Éclair" Sundae
Parmesan-Garlic Holes
Govind
Armstrong's “Coffee & Doughnuts”
WINE NOTES
Zardetto Prosecco Brut: 95%
Prosecco and 5% Chardonnay. Fresh, fragrant aroma with a delicate
flavor. Great with fried foods.
Brachetto: 100% Brachetto. Light, ruby red in color.
Brilliant with light bubbles. Intense aromas of fruit and roses.
Very refreshing.
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Parmesan-Garlic Holes
Serves 4
- 1/2 pound Master Doughnut Dough
- 1/4 cup roasted garlic puree
- 1/4 cup minced la chang (Chinese sausage)
- 2 tablespoons chopped parsley
- 1/2 cup grated Reggiano cheese, plus
shaved Reggiano for garnish
On clean surface, lay out Master Doughnut Dough and fold in
garlic, la chang, parsley and cheese. Roll to 1/2-inch thick and
cut dough into 1-inch rounds and place on a parchment-lined or
greased cookie sheet. For second proof: pre-heat oven to 200
degrees. When hot, turn oven off and place formed doughnuts,
covered with a damp cloth, in oven. Let rise for about 30
minutes. Prepare a fryer or medium stock pot filled 1/3 way with
canola oil at 350 degrees. Carefully lower doughnuts into hot
oil and fry for about 2-3 minutes. Remove to a paper towel-lined
plate. To serve, pile doughnuts on plate, garnish with shaved
Reggiano and serve immediately.
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