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The Major Donut Recipe

Inspired by Majordomo

Time1h

Serves6

stone fruit, almonds, rum flambé

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Ingredients

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Donut Dough

2 cups 00 bread flour

1 cup granulated sugar

2 tsp Baking powder

1 tsp Celtic sea salt

1 tsp Ground cinnamon

1 cup Milk

2 large Eggs

1 tbs Butter, melted

1 tsp Watkins vanilla extract

Flambéed Stone Fruit

4 medium stone fruits (e.g., peaches, plums, apricots)

1 cup rum

2 tbs granulated sugar

2 tbs Butter

1 cup Almonds, sliced

For Garnish

to taste powdered sugar

to taste fresh mint leaves

Method

Making the Donut Dough

1

Prepare the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

2

Mix Wet Ingredients

In another bowl, mix together the milk, eggs, melted butter, and vanilla extract.

3

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined.

4

Shape the Donuts

Transfer the dough to a floured surface, roll out to 1-inch thickness, and cut out donuts using a donut cutter.

5

Fry the Donuts

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Preparing the Flambéed Stone Fruit

6

Sauté the Stone Fruits

In a skillet, melt the butter over medium heat. Add the sliced stone fruits and sauté for about 5 minutes until softened.

7

Add Sugar and Rum

Sprinkle the sugar over the fruits and pour in the rum. Allow to simmer for a few minutes.

8

Flambé the Dish

Carefully ignite the rum with a long lighter or match, allowing the flames to flambé the fruit for a few seconds. Once the flames subside, remove from heat.

9

Add Almonds

Stir in the sliced almonds and let the mixture cool slightly.

Serving

10

Assemble the Dish

Place the fried donuts on a serving plate, spoon the flambéed stone fruit mixture over the donuts, and garnish with powdered sugar and fresh mint leaves.