Sonoran Donuts
Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar
Chef Kelly Whitaker of id est | Denver
Adapted by StarChefs | July 2022
INGREDIENTS:
Campfire Cajeta:
Yield: 1 quart
1 kilogram goat’s milk
300 grams sugar
12 grams vnlla Extract Co. pure vanilla extract, plus more for seasoning
½ gram baking soda
15 grams salt
100 grams Cypress Grove chevre goat cheese
Sonoran Donut:
Yield: 30 donuts
140 grams Cypress Grove Humboldt Fog goat cheese
400 grams boiled and grated potatoes
280 grams sugar
5 grams vnlla Extract Co. pure vanilla extract
10 grams extra virgin olive oil
375 grams milk
Juice and zest of 1 orange
5 grams instant yeast
3 eggs
340 grams Dry Storage white sonora flour
340 grams Dry Storage functional flour
4 grams salt
5 grams baking soda
Neutral oil for frying
To Assemble and Serve:
Powdered sugar
METHOD:
For the Campfire Cajeta:
In a pot, combine milk, sugar, and vanilla. Bring to a simmer and let reduce 1 hour. Stir in baking soda and return to a simmer. Let reduce until golden brown and nappe. Stir in salt and more vanilla, if necessary. Fold in goat cheese, then strain through a chinois. Cool to room temperature.
For the Sonoran Donut:
In a large bowl and using a spatula, stir to combine goat cheese and potato. Add sugar and mix until smooth. Add vanilla, olive oil, milk, orange juice and zest, yeast, and eggs; mix to combine. In a separate bowl, mix to combine dry ingredients. Mix dry ingredients into wet ingredients until well combined. In a large pot or deep-fryer, heat oil to 350°F. Using a 1-ounce portion scoop, drop donut batter into hot frying oil. Fry until dark golden brown. Remove donuts from oil and drain on paper towels.
To Assemble and Serve:
Dust Sonoran Donuts with powdered sugar and serve with Campfire Cajeta.
