Moroccan Donuts with Harissa Hot Chocolate

Moroccan Donuts

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.

Tonight’s Specials: OK, sorry Kitchen Crew, I had too much coffee and want to CRUSH IT TONIGHT at FIGUE

Figue+Desert+Smash+hi+res-106-2399067727-Opictured is my opening Kitchen Crew, some have moved on and some are still with us!

SMALL PLATES

Soupe de Poissons $10

Marseilles’ famous puréed Fish soup, Rouille, Parmesan

Little Flamenco Dancers $12

Pork, Serrano Ham and Fontina Cheese involtini; Tomato, Olive and Caper sauce

Margherita Pizza $14

Tomato, Basil, Mozzarella

Amatriciana Pizza $16

house cured Guanciale, San Marzano Tomatoes, Pecorino

Pizza alla Diavolo $16

shaved Salumi, Garlic and Red Chili Flakes

Scallop Crudo with Piquillo Pepper Granite $16

Mint and Citrus cured diver Scallop, organic Sicilian Citrus Olive Oil

Salt and Pepper Moroccan Calamari and Octopus $18

deep fried Calamari and Octopus with Harissa powder, Green Charmoula

AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam

Carpaccio of Octopus $18

Truffle Aioli, Arugula, Asparagus & Truffle Salad, shaved Manchego, Brioche Crostini

New Caledonia Sweet Blue Prawn Crudo $18

Sashimi grade Spot Prawns, Tomato Confite, Artichokes, Basil

Papillon of New Caledonia Blue Prawns and Burgundy Truffles $30

crispy Butterflies of sweet Blue Prawns, Cabbage Salad, Truffle Beurre Blanc

Paleta Iberica de Bellota $42

Cinco Jotas pure bred Iberico shoulder Ham aged two years

Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese

BIG PLATES

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, hand cut Squid Ink Pasta

BUCKWHEAT PASTA WITH RABBIT RAGU $28

hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino

Crispy John Dory $32

New Zealand St. Pierre, Chorizo Croquette, Saffron Aioli

SPIT ROAST JIDORI CHICKEN $26

Chickpea Fries, Ratatouille, Preserved Lemon Jus

Daube of Slow Braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

Filet of Beef with Artichokes and Truffles $48

Potato Puree, caramelized Onions and Bacon, Artichokes & Burgundy Truffles

SWEETS & TURKISH COFFEE

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

Turkish Coffee $10

Honey and Cardamom flavored Coffee prepared and served in a copper Ibrik

When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied,
“In great quantity, Madame. In great quantity.”

 

~ Curnonsky (Maurice Edmond Sailland), French writer (1872-1956)