Angostura Rum-Spiked Doughnut Holes

June 02 , 2016 by: The House of Angostura Angostura, Angostura Food Recipes, Recipies

This recipe was created by Pastry Chef Max Santiago of The Salty Donut in Miami, FL and adapted by StarChefs for their Miami event.

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Angostura Rum-Spiked Doughnut Holes

Ingredients

    Dough
  • 3 C Buttermilk
  • 1 C Hot Water
  • 3 Tbsp Dry Yeast
  • 1 C Sugar
  • 2 Tbsp Vanilla Extract
  • 3 Eggs
  • 3 3/8 oz All-purpose flour, plus additional as needed
  • 2 Tbsp Kosher Salt
  • 6 oz Butter, cubed and tempered
    Angostura Rum Syrup
  • 2 1/2 C Sugar
  • 2 C Water
  • 2 C Angostura 1919 Rum
    Assembly
  • 2 Tbsp ANGOSTURA® aromatic bitters
  • 2 C Sugar, plus additional as needed
  • Oil for frying

Instructions

    Dough
  1. In the bowl of a stand mixer fitted with a whisk, combine butter milk and hot water.
  2. Add yeast and whisk until dissolved.
  3. Add sugar, followed by vanilla and eggs, whisking to combine.
  4. Swap out the whisk for a dough hook and add flour and salt to the mixture. Mix on low speed until dry ingredients are just incorporated, about 30 seconds. Increase speed to medium and slowly add butter. Continue to mix until dough comes together and pulls away from the sides of the bowl, about 5 to 6 minutes.
  5. Transfer dough to a floured sheet tray and form into a rectangle. Sprinkle flour on top and cover dough with plastic wrap. Chill in refrigerator minimum 3 hours or overnight.
  6. On a floured work surface, flatten dough with a rolling pin until ½-inch thick.
    Angostura Rum Syrup
  1. In a saucepan, combine all ingredients and bring to a boil.
  2. Remove from heat and cool completely. When cool, fill mini pipettes with syrup and reserve.
    Assembly
  1. In a mixing bowl, combine ANGOSTURA® aromatic bitters and sugar and blend until sugar turns pink.
  2. Dilute with more sugar as necessary, until mixture is almost dry and will adhere to doughnut holes properly.
  3. In a deep fryer, heat oil to 350ºF. Using a mold, cut dough into small circles. Using hands, roll dough circles in balls.
  4. Transfer balls to fryer and fry until golden brown.
  5. Remove from fryer and immediately transfer to bowl with sugar mixture, tossing to coat.
  6. On a serving plate, place Doughnut Holes as desired. Insert mini pipettes into each Doughnut Hole and serve.