Special equipment: a doughnut cutter
For the doughnuts: Combine the yeast and 4 ounces warm water to activate the yeast. Using a blender or immersion blender, puree the milk and kale until smooth.
Place the flour in the mixing bowl of stand mixer fitted with a paddle attachment. Add the yeast mixture, kale puree, butter, sugar, salt and eggs to the flour. Knead for a couple of minutes.
Set the dough in a bowl and cover with plastic wrap or a clean dish towel, and set aside for 30 minutes.
Roll out the dough on floured surface. Using a doughnut cutter, cut the dough into doughnut shapes.
In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about halfway. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 360 degrees F.
Fry the doughnuts for 2 minutes on each side, and then set on a cooling rack.
For the glaze: Combine the sugar, cream, maple syrup, vinegar and salt in a bowl, and whisk until smooth.
For the studs: Combine the bacon and pecans in a saute pan over medium heat and add the salt and maple syrup. Cook to just coat the bacon and pecans, 1 minute. Cool.
Dip the doughnuts in the glaze and stud the top with the bacon and pecan mixture. Add crispy fried kale leaves on top to garnish if using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Elizabeth Falkner