This recipe is adapted from Boston chef Joanne Chang's original. There's no question that it's indulgent—frying anything in duck fat is—but these are awesome and totally worth it! Best enjoyed hot and fresh in both sweet and savoury incarnations.
By Joshna Maharaj
Makes 18 2-in. doughnuts
2 1/2 tsp active dry yeast
2/3 cup milk, at room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar
2 tsp coarse salt
3 large eggs
7 tbsp unsalted butter, at room temperature, cut into 6 to 8 pieces
1 L duck fat
chocolate ganache (optional)
- In the bowl of an electric mixer fitted with the dough-hook attachment, stir together yeast and milk. Let stand until yeast is dissolved, about 1 minute.
- Add flour, 1/3 cup sugar, salt and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low for 2 to 3 minutes more.
- Add butter, a few pieces at a time, mixing after each addition, until it is fully incorporated and dough is soft, 5 to 6 minutes.
- Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate for at least 6 hours and up to 15 hours.
- Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into a 12-in. square about 1/2 in. thick. Using a 1 1/2- to 2-in. round biscuit cutter, cut out 18 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel puffy and pillowy, 2 to 3 hours.
- Fill a medium heavy-bottomed saucepan with duck fat to a depth of 3 in.; heat over medium-high heat until temperature reaches 350 F on a deep-fry thermometer.
- Working in batches, place doughnuts in hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
- Place remaining cup of sugar in a small bowl. Toss half of doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
- Poke a hole in the side of each cooled doughnut; using a piping bag, fill sugared half with about 1 tbsp chocolate ganache and the others with soft cheese. Drizzle savoury doughnuts with chimichurri. Serve immediately.
8 oz. bittersweet chocolate
3/4 cup heavy cream
1 tsp vanilla extract
- Place chocolate in a heatproof mixing bowl.
- Heat cream in a saucepan over medium heat until bubbles form all around perimeter. Pour hot cream over chocolate and allow to sit for 5 minutes.
- Add vanilla; whisk together until incorporated.
1 cup fresh parsley, firmly packed
1 cup fresh coriander, firmly packed
5 cloves garlic
2 tbsp onion, coarsely chopped
1/2 cup olive oil
2 tbsp red wine vinegar
1 tbsp lime juice
1/2 tsp kosher salt
1/2 tsp red pepper flakes
6 oz. rich, soft, slightly stinky cheese, such as Riopelle, Epoisse or Sauvagine
- Pulse onion and garlic in a food processor until finely chopped; add parsley and coriander and pulse until finely chopped as well.
- Transfer mixture to another bowl and add olive oil, red wine vinegar, lime juice, salt and chiles; mix well to combine. Allow to sit for 15 minutes before serving for flavours to meld together.