Les Dijonnaises Doughnuts (Pain d'Epices Doughnuts with Orange, Thyme and Bleu d'Auvergne)

Recipe courtesy of Torrence O'Haire

Watch how to make this recipe.

Les Dijonnaises Doughnuts (Pain d'Epices Doughnuts with Orange, Thyme and Bleu d'Auvergne)

Name: Les Dijonnaises Doughnuts (Pain d'Epices Doughnuts with Orange, Thyme and Bleu d'Auvergne)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 to 16 doughnuts
Ingredients: 2 teaspoons whole aniseed; 2 teaspoons whole coriander seed; 1 teaspoon ground ginger; 1/2 teaspoon whole cloves; 1/2 teaspoon black peppercorns; Solid shortening, for frying; 8 ounces all-purpose flour; 3 1/2 ounces dark brown sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; Scant 1/2 cup milk; 1 1/2 ounce buttermilk; 1 teaspoon vanilla extract; 1 large egg; 1 ounce butter, at room temperature; 1/2 cup fine cut orange marmalade; 1/4 cup cognac; 1/4 cup honey; Pinch salt; Fresh thyme sprigs; Slivered bleu d'Auvergne or other French blue cheese

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Level: Intermediate
Total: 1 hr 25 min

Prep: 10 min
Inactive: 25 min
Cook: 50 min

Yield: 12 to 16 doughnuts

Level: Intermediate
Total: 1 hr 25 min

Prep: 10 min
Inactive: 25 min
Cook: 50 min

Yield: 12 to 16 doughnuts

Ingredients

Mixed spices:

2 teaspoons whole aniseed

2 teaspoons whole coriander seed

1 teaspoon ground ginger

1/2 teaspoon whole cloves

1/2 teaspoon black peppercorns

Pain d'Epices Doughnuts:

Solid shortening, for frying

8 ounces all-purpose flour

3 1/2 ounces dark brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

Scant 1/2 cup milk

1 1/2 ounce buttermilk

1 teaspoon vanilla extract

1 large egg

1 ounce butter, at room temperature

Orange-Cognac Glaze:

1/2 cup fine cut orange marmalade

1/4 cup cognac

1/4 cup honey

Pinch salt

Fresh thyme sprigs

Slivered bleu d'Auvergne or other French blue cheese

Directions

Special equipment:

a frying thermometer; a doughnut-dropper

For the mixed spices: Toast the aniseed, coriander seeds, ginger, cloves and peppercorns in a dry skillet until fragrant. Transfer to a spice grinder or clean coffee grinder and grind to a powder.
For the pain d'epices doughnuts: Heat the shortening in a deep frying pan, making sure it is at least 2 inches when melted. Bring the oil to 375 degrees F.
Combine the flour, brown sugar, baking powder, salt and baking soda together with 2 teaspoons mixed spices in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until incorporated. Whisk together the milk, buttermilk, vanilla and egg in a separate medium bowl. Add the butter to the dry ingredients and mix until fully incorporated. With the mixer running on medium-low speed, add the wet ingredients in a steady stream. Scrape down the side of the bowl and mix until thick and smooth, about 30 seconds. Let the dough rest, 10 minutes.
Using a doughnut-dropper or a pair of tablespoons (for fritter-shaped balls), drop several doughnuts in the oil and fry until golden brown, 45 seconds per side. Drain on brown paper grocery bags or a rack; cool completely.
For the orange-cognac glaze: Combine the marmalade, cognac, honey and salt with 1/2 teaspoon mixed spices in a small saucepan and bring to a simmer. Simmer until thick and slightly reduced, 7 to 10 minutes. Let cool until just warm.
Dip the tops of the cooled doughnuts in the warm glaze and let stand until the glaze sets. Top with thyme sprigs and a few shards of blue cheese.

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Les Dijonnaises Doughnuts (Pain d'Epices Doughnuts with Orange, Thyme and Bleu d'Auvergne)

Mixed spices:

Pain d'Epices Doughnuts:

Orange-Cognac Glaze:

Special equipment:

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