Fresh Made Fondue Donuts Recipe

Make the dough

Warm the milk to about 105–110°F (warm to the touch). Melt 4 tablespoons butter into the warm milk. In a large bowl, combine 1 cup granulated sugar, 2 teaspoons instant yeast, 3 cups all-purpose flour and 1 teaspoon salt. Whisk to blend. Add the warm milk-butter mixture, 2 large eggs (lightly beaten), and 1 teaspoon vanilla extract. Stir until a shaggy dough forms.

Knead and first rise

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape

Punch down the dough and roll it out to about 1/2-inch thickness. Using a 1-inch round cutter (or any small round), cut out donut dippers. Transfer to a tray lined with parchment and cover loosely. Let rest 20–30 minutes for a light second rise; they should puff slightly.

Fry

Heat vegetable oil in a deep pot to 350°F (175°C). Fry the donut dippers in small batches, 1–2 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain for 1–2 minutes.

Sugar dusting

While still warm, place fine granulated sugar (about 1 cup) in a wide bowl or paper bag and toss or shake the donuts until evenly coated. Keep warm in a low oven (200°F/95°C) if needed.

Cook fruit

In a medium saucepan combine 2 cups strawberries (fresh or frozen), 1/2 cup lingonberry preserves, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Stir and heat over medium until the mixture simmers.

Simmer and finish

Reduce heat to medium-low and simmer gently, stirring occasionally, until strawberries soften and sauce thickens slightly, 8–10 minutes. If you want a smoother sauce, mash with a potato masher or pulse 2–3 times in a blender or with an immersion blender, adding up to 2 tablespoons cold water to loosen if too thick. Taste and adjust sugar or lemon as needed. Keep warm or chill for serving.

Combine and cook

In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1/2 cup packed brown sugar and stir until it begins to dissolve. Add the mashed ripe banana and 1 tablespoon light corn syrup (optional) and cook for 1–2 minutes, stirring to combine.

Add cream and finish

Slowly stir in 1/2 cup heavy cream and bring to a gentle simmer, stirring constantly until the sauce is smooth and slightly thickened, about 3–4 minutes. Remove from heat and stir in 1/4 teaspoon sea salt. If you prefer a very smooth sauce, blend briefly with an immersion blender. Keep warm.

Warm cream and combine

Place 6 oz chopped dark chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1–2 minutes.

Emulsify

Stir gently until the chocolate is fully melted and smooth. Stir in 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1 teaspoon light corn syrup (optional) for shine. Keep warm; if it thickens, reheat gently over a double boiler or briefly microwave and stir until pourable.

Whip

Chill a medium bowl and beaters briefly. Pour 1 cup cold heavy cream into the bowl with 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high until soft to medium peaks form, about 2–3 minutes. Do not overbeat. Keep chilled until serving.

Arrange warm sugar-dusted donut dippers on a platter with three small bowls or ramekins containing the strawberry-lingonberry sauce, banana butterscotch sauce, and dark chocolate sauce. Place a bowl of housemade whipped cream (or pipe into a small serving dish) on the tray as an additional dip. Provide skewers or long fondue forks and serve immediately so donuts are warm and sauces are at serving temperature.