Recipe courtesy of Elizabeth Falkner

Kale Doughnuts

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 12 to 16 doughnuts
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Kale Doughnuts: 

One .25-ounce package dry yeast

3/4 cup milk

1/2 cup blanched kale

20 ounces flour, plus more for dusting

3 ounces melted or browned butter

1/4 cup sugar

1 teaspoon salt

2 eggs

Vegetable oil, for frying

Maple Glaze:

1 cup sifted confectioners' sugar

1/3 cup cream

1/4 cup maple syrup

1/2 teaspoon sherry vinegar

Pinch salt

Pecan Bacon Studs:

1 cup rendered and chopped bacon

1/2 cup toasted chopped pecans

Pinch salt

1 ounce maple syrup

Fried kale leaves, optional garnish


Special equipment:
a doughnut cutter
  1. 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. 
  2. 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. 
  3. Set the dough in a bowl and cover with plastic wrap or a clean dish towel, and set aside for 30 minutes. 
  4. Roll out the dough on floured surface. Using a doughnut cutter, cut the dough into doughnut shapes. 
  5. 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. 
  6. Fry the doughnuts for 2 minutes on each side, and then set on a cooling rack. 
  7. For the glaze: Combine the sugar, cream, maple syrup, vinegar and salt in a bowl, and whisk until smooth. 
  8. 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. 
  9. 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.