A Donut Fit for a Turkish Queen

DonutQueens Collage

Sex sells!  Even the repressed era of the 50’s knew this. 

While recently researching new dessert ideas our Pastry Chef Kyle Tipton, discovered the long lost art of the Donut Pin-up. (We are definitely calling it ART)  These ladies were Slamming and one Queen notably Slam-Dunking a Giant Donut into coffee.  If that doesn’t get the blood pumping we don’t know what will.

Inspired, Kyle set out to create a miniature version of the dunkin’ donut fit for a Queen and with this flavor profile we are imagining our Royalty to reside in the Mediterranean.  Almost makes this recipe healthy right? And while this process may not be as easy as finding the Hot Donuts Now sign at the Krispy Kreme, we promise it will be worth the make!


Candied Fig

  • 10 diced fresh figs or 1 1/2 cup dried
  • 2 cup of Water
  • 2 1/2 cup sugar with extra for sprinkling

Chop figs.  If using dry, rehydrate.

Bring 2 cups water and 2 cups sugar to boil in heavy large saucepan, stirring to dissolve sugar completely. Add drained figs. Turn off heat and let figs soak for 15 mins.  Remove figs bring sugar solution back to a boil and add figs again.  Repeat this process one more time.

Using fork, transfer figs, 2 or 3 pieces at a time, to prepared rack.  Let drain 15 minutes. Sprinkle figs generously with additional sugar. Turn over and sprinkle second side generously with sugar. Let dry uncovered overnight.

Old Fashioned Cake Donut

  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup whole milk
  • Oil for deep-fat frying

In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.

Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Yield: about 2 dozen.

Goat Cheese Glaze

  • 2 cups powdered sugar
  • 3oz Goat Cheese or Chevre
  • ½ cup to ¾ depending on your desired consistency

Combine Goat Cheese and Milk in sauce pan until cheese is melted. Remove from heat and then add goat cheese mixture into the powdered sugar.  Continue to add milk if mixture is too thick then prepare your donuts for a dunkin.

Cinnamon Sugar Stir Sticks

Sugar Cane Swizzles can be purchased here, then just add cinnamon oil to desired heat.
Buy Here!


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