Poutine Doughnuts? Why not!

Hey! Hey! You came back. I don't blame you since I promised I'd share a poutine doughnut recipe with you. Help yourself to a mug of coffee and a virtual treat. Hey! Great to see you, by the way.

This recipe comes from Ricardo - a little fun to turn a Quebec favourite into a creative doughnut treat...virtually, eh! The final product will appear to look like a delicious poutine creation, however, it's actually made from delectable doughnuts. Here's the recipe. Don't forget to upload me a couple!

Ingredients

Caramel sauce (gravy)
• 60 ml (1/4 cup) water
• 375 ml (1 1/2 cups) sugar
• 45 ml (3 tablespoons) corn syrup
• 250 ml (1 cup) 35% cream
• 180 ml (3/4 cup) semi-salted butter, cut into cubes
Crullers (fries)
• 430 ml (1 3/4 cups) milk
• 250 ml (1 cup) unsalted butter, cut into pieces
• 2.5 ml (1/2 teaspoon) salt
• 310 ml (1 1/4 cups) unbleached all-purpose flour
• 5 eggs
• Vegetable oil for deep-frying
• 125 ml (1/2 cup) sugar
• 30 ml (2 tablespoons) ground cinnamon
Mock cheese curds
• Large marshmallows, torn into pieces

 

Preparation

Caramel sauce (gravy)

1.In a saucepan over medium heat, bring the water, sugar and corn syrup to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan. Cook without stirring until the mixture turns golden.

2.Remove from the heat and add the cream gradually while stirring. Continue cooking over low heat, stirring constantly, until the mixture is smooth.

3.Whisk in the butter until the sauce is smooth. Let cool.

Crullers (fries)

4.Preheat the oil in the deep fryer to 190°C (375°F). Line a baking sheet with paper towels or set a cooling rack on it.

5.In a large saucepan over medium-high heat, bring the milk to a boil with the butter and salt. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball.

6.Return the saucepan to the burner over low heat and stir until the dough pulls away from the sides of the saucepan, about 2 minutes.

7.Remove from the heat and let cool for a few minutes. Add the eggs 1 at a time. After each addition, beat vigorously with a wooden spoon or electric mixer until the dough is smooth.

8.Using a pastry bag fitted with a 1/2-cm (1/4-inch) star tip, pipe 15-cm (6-inch) ribbons one at a time into the deep fryer. Fry about 8 crullers at a time, turning them halfway through cooking, until golden, 4 to 5 minutes. Drain on the baking sheet.

9.In a deep stainless steel mixing bowl, combine the sugar and cinnamon.

10.Dip the hot churros into the sugar mixture. Shake the bowl to coat well and shake off the excess sugar. Set churros aside on a baking sheet preheated to 100°C (212°F).

11.Repeat with the remaining dough.

Assembly

12.Pile the crullers in 8 bowls, drizzle with sauce and sprinkle with marshmallow pieces. Serve warm.

What a perfect complement to a Heart Attack burger eh!

Wouldn't surprise me a bit to see Tim Hortons adding these new delectable doughnuts to its ever-expanding offerings.

See ya, eh!

Bob