Thursday, February 20, 2014

Moroccan Donuts with Harissa Hot Chocolate from Chef Francois de Melogue

Reprint from our friend and client Chef Francois de Melogue's blog "Eat Till You Bleed," kind of says it all. Francois is the executive chef of Figue Mediterranean in La Quinta CA. Since Chicago is donut obsessed, we couldn't pass up sharing Francois' delicious Moroccan Donut with Harissa Hot Chocolate #recipe. Beyond fabulous. Perfect for getting out of the winter doldrums. 

Originally Posted on Eat Till You Bleed January 10, 2014 by Chef Francois de Melogue
Moroccan Donuts with Harissa Hot Chocolate - recipe and photo by Chef Francois de Melogue

Who doesn’t love a great donut?  Mmm, those sugary feathery light deep fried puffs rolled in sugar warming your belly and soul.  Donuts are pure magic.  They transport me back to an earlier time when food could cure all that has gone wrong in life.  Donuts, confectionery alchemy at it’s best.  Flour, sugar, butter and eggs transformed into sweet delectable pillows.  Donuts, proof that God does exist.  All this donut talk has nearly caused me to short out my keyboard from the anticipatory drool.  I do understand why I am fat.  I love food and quite honestly food loves me.

I won’t kid you, making these donuts at home will take some skill and patience.  Anyone can do it.  Just set aside some time, follow the recipe and prepare to enter Food Nirvana.

Makes Four Servings:
Moroccan Donuts
1 /2 cup          Milk
2 1/2 t.            Active dry Yeast
3 cups            All-purpose flour
8 T.                Cold unsalted Butter, cut into 12 pieces
1/4 cup           Sugar
1 t.                 Sweet Paprika
1 t.                 Cinnamon
Pinch             Cayenne
1 t.                 Sea Salt
2 large            Eggs
2 large            Egg yolks

Heat milk in a small saucepan until it is just lukewarm.  Your body temperature is 98.6 degrees.  If you stick your finger into the milk it should be just slightly warmer then you.  Pour the milk into a small bowl and add yeast. Use a spoon to stir in 1 cup of the flour. Cover the bowl with plastic wrap and set aside until it is bubbly and slightly risen, about 20 minutes.

In a food processor, combine the butter, sugar, spices, salt, eggs and egg yolks. Pulse till butter is finely chopped and equally distributed throughout the mixture.

Add yeast mixture and pulse to mix. Add 1 cup of the remaining flour and pulse until the mixture is smooth. Scrape down the bowl. Add the rest of the flour and pulse again until well-mixed. Let the dough rest in the food processor for 10 minutes.

Weigh out two ounces pieces and roll into a log shape.  Pinch the ends together, put in a warm place on a parchment paper lined cookie sheet and let rest till it doubles in size.

Deep fry in 350 degree oil till brown and crispy on both sides.  Roll in granulated sugar mixed with cinnamon.  At the restaurant we are lucky to have deep fryers.  At home I use a large heavy gauged pot filled half way with vegetable oil.  I use a deep fryer thermometer to check temperature.  Be careful not to crowd pot with too many donuts because they will cool the oil and cause the donuts to soak up more fat.  Drain donuts on a cookie sheet lined with paper towels.

Harissa Hot Chocolate
2-1/4 c          Whole Milk
¼ c.              Water
4 oz               Grated Valrhona bittersweet Chocolate (Manjari)
¼ c.               Sugar
1                     Cinnamon Stick
1                     Star Anise
1 t.                  Harissa, or to taste
Pinch              Saffron

Combine everything, boil, pour into a mug.  Caution this hot chocolate is rich and full of flavor.  Your favorite powdered version will not taste good anymore.

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