Friday
Grilled Glazed Donutsw/chocolate espresso dunk
Tune in below and listen to Andrew Schloss and Davis Joachim discuss their recipe for Grilled Glazed Donuts w/chocolate espresso dunk.
Coleslaw.
1 1/2 cups brown sugar, light or dark
Pinch of salt
2 cups freshly made espresso or
strong coffee
2 Tablespoons unsalted butter
6 glazed doughnuts, preferably
cinnamon-glazed
Cooking spray
1 1/2 cups half-and-half, warmed (optional)
Light a grill for direct medium-low heat, about 325°F. Mix together the cocoa powder, brown sugar and salt in a large heavy saucepan. Whisk in the espresso and continue whisking until the mixture is smooth. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the sauce comes to a boil. Reduce the heat and simmer for about 2 minutes, until slightly thickened and very smooth. Remove from the heat and add the butter, stirring until melted. Cover and keep warm.
Coat the doughnuts on both sides with cooking spray. Brush the grill grate and coat with oil. Grill the doughnuts until the glaze melts and they are browned on both sides, 30 seconds to 1 minute per side. Do not allow to burn.
Pour 1/2 cup warm chocolate dunk into each of 6 small coffee cups and serve one to each guest with a doughnut for dunking. Serve warm half-and-half on the side for adding to the chocolate dunk, if desired.
Pinch of salt
2 cups freshly made espresso or
strong coffee
2 Tablespoons unsalted butter
6 glazed doughnuts, preferably
cinnamon-glazed
Cooking spray
1 1/2 cups half-and-half, warmed (optional)
