Jelly Donut with California Prunes

Homemade donuts are always a treat, but these Jelly Donuts with California Prunes, vanilla glaze, and honey walnut crumble, are a dream come true. Created by Chef Ana de Anda in the Chef’s Roll Test Kitchen. 

Ingredients

Donut Dough

  • 1 and 1/8 c whole milk, warm
  • 1/4 c sugar
  • 2 1/4 teaspoons Instant / Active Dry Yeast
  • 2 ea whole large eggs
  • 1 and 1/4 sticks unsalted butter, melted
  • 4 c AP flour
  • 1/2 tsp salt
  • oil for frying

Prune Jam

  • 1 lb Prunes, pitted
  • 1/2 tsp Kosher salt
  • 2 tbsp Sugar
  • 1 1/2 cup Water

Vanilla Glaze

  • 1/2 c butter, melted
  • 2 tsp vanilla
  • 4 c powdered sugar
  • 3 TBS cream
  • Dash of salt

Honey Walnut Crumble

  • 120 gr butter, melted
  • 150 gr brown sugar
  • 100 gr AP flour
  • 90 gr ground walnuts
  • 40 gr honey
  • ¼ tsp salt

Directions

Donut Dough

Warm the milk to about 105 degrees. Add the milk to a mixing bowl.

Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.

Add the beaten eggs and melted butter to the bowl and stir to combine.

While the mixer is running slowly, add the flour and salt and mix until the dough comes together.

Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.

After the rest period, turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.

To form the donuts- Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Using a ring cutter, cut the donuts.

Place the cut donuts and holes on a lightly greased baking sheet.

Cover the donuts and let them rise until doubled in size, about one hour.

To fry the donuts- Heat the oil until it reaches 350 to 375 degrees.

Add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side.

 

Prune Jam

Bring prunes and water to a simmer, then cover and cook until prunes are meltingly tender, about 15 minutes, cook until the liquid in the pan is syrupy. * (Depending on the moisture content of your prunes, you may need to add more water to keep prunes from drying out)

Transfer mixture to a food processor and add kosher salt, then pulse until it develops into a thick paste.

Add sugar in 2-tablespoon increments to desired sweetness.

Use immediately, or transfer to a clean jar, seal, and chill in the refrigerator for at least 4 hours.

 

Vanilla Glace

Melt butter in a medium bowl.

Add vanilla and stir to combine.

Add powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time.

Glace donuts!

 

Honey Walnut Crumble

Melt butter and set aside.

Mix dry ingredients, set aside.

In a stand mixer, add butter, honey, and dry ingredients until a crumble forms

Bake at 350ºF 15 min until golden.

 

Assembly

Once the donuts are slightly cooled, pipe prune jelly inside then glace the top. Sprinkle the walnut honey crumble on top and decorate with an edible flower if desired. Enjoy your Jelly Donut!

 

Looking for more chef-inspired recipes? Check out this Spice Cake with Chocolate Mousse created by Chef Ana,