Challah Donuts with Squash Jam & Herby Cheese
- Level: Intermediate
- Yield: 9 to 12 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10.5 servings
- Calories
- 507
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 80
- Dietary Fiber
- 3
- Sugar
- 34
- Protein
- 12
- Cholesterol
- 45
- Sodium
- 434
- Total: 3 hr (includes rising and resting times)
- Active: 1 hr
Ingredients
Challah Dough:
4 cups (520 grams) bread flour or all-purpose flour, plus more as needed
1/3 cup (60 grams) potato flour
2 tablespoons (25 grams) granulated sugar, plus 1 cup
2 1/4 teaspoons (1 packet) instant yeast
1 1/2 teaspoons kosher salt
1/4 teaspoon ground turmeric
1 cup (240 grams) warm water (105 to 110 degrees F)
2 large eggs, at room temperature
1/2 cup (100 grams) neutral oil, plus a little more to grease the bowl
Squash Jam:
1 pound butternut squash, peeled, seeded and coarsely grated on a box grater (from a 2-pound squash)
2/3 cup granulated sugar
1 teaspoon smoked paprika
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
Two 4-ounce (113-gram) logs herbed goat cheese, at room temperature
Directions
Special equipment:
a 3-inch round cutter; a deep-fry thermometer; 2 piping bags or zip-top bags- For the challah dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour, potato flour, 2 tablespoons of the sugar, yeast, salt and turmeric and whisk to combine.
- In a separate, medium bowl or large liquid measuring cup, whisk together the warm water, eggs and oil.
- Pour the egg mixture into the flour mixture. Use a stiff rubber spatula or wooden spoon to stir into a shaggy dough (it may seem dry at first, but the dough will come together as you knead it). Adhere the bowl to the stand mixer and knead on medium speed for 7 to 10 minutes until the dough is smooth and slightly sticky (add more flour, as needed, if the dough is too sticky). Transfer the dough into a large, oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and allow to rise until doubled in size, 1 to 2 hours.
- For the squash jam: Into a medium skillet over medium-low heat, add the butternut squash, sugar, paprika, cardamom and salt. Stir to combine until the squash is coated in the sugar and spices. Cook, covered, and stir occasionally until the squash is tender and easily smashed with the back of a wooden spoon, 20 to 25 minutes.
- Remove the lid, increase the heat to high and cook, stirring constantly while pressing on the squash to break it down, until the liquid has evaporated and the mixture is thick, jammy and the sugar is slightly caramelized, 4 to 6 minutes. Set the jam aside to cool completely.
- Line 2 baking sheets with parchment paper.
- Turn the dough out onto a lightly floured, clean work surface and pat it out to 3/4 inch thick. Using a 3-inch round cutter, stamp out 9 to 12 rounds, transferring them onto the parchment-lined baking sheets. Lightly cover with plastic or a towel and allow the dough to rest for 1 hour. (If you want to make more donuts from the scraps, allow the dough to rest for about 20 minutes before patting out again to 3/4 inch thick and stamping out more donuts.)
- Fill a large, enameled Dutch oven halfway with neutral oil and heat over medium until the oil reaches a temperature of 350 degrees F.
- Transfer the cooled squash jam and the herbed goat cheese into separate piping bags or zip-top bags and set aside.
- Line a baking sheet with a cooling rack. Add three to four rounds in the hot oil. Fry for 1 to 2 minutes per side, flipping occasionally, until golden brown. Transfer to a cooling rack to cool slightly. While still warm, roll the donuts in the remaining 1 cup of sugar. Repeat with the remaining rounds of dough.
- Once all the dough is fried, cut a small slit in the side of the doughnut and pipe in a few tablespoons of each filling. Serve immediately or refrigerate in an airtight container for up to 2 days.