Beet Doughnut Holes

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from…

May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from preparing a dessert for these events, I decided to take the opportunity as a challenge and make an easy cake doughnut using fresh beets from Fiddle Foot Farm, a CSA (Community Supported Agriculture) farm near Mansfield.

The beet doughnut recipe is the result, except that instead of a traditional “ring” doughnut, which requires purchasing a professional doughnut dropper, I used an ice cream scoop to make a “Timbit”-style doughnut hole. Top with Beet and Cream Cheese Glaze.

Beet Doughnut Holes

Recipe submitted by: Caesar Guinto and Sam Holwell ( Visit Website )

Type

Dessert

Ingredients

  • 3 tbsp unsalted butter
  • ¾ cup sugar
  • 3 eggs
  • 1 cup grated beets with juice
  • 1 tsp vanilla
  • 4½ cups all-purpose flour
  • 3½ tsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tbsp sour cream
  • 2 tbsp milk
  • Vegetable oil for frying
  • Sugar for dusting
  • Beet and cream cheese glaze

Instructions

  1. In a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in beets, beet juice and vanilla.
  2. Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. In another bowl, combine sour cream and milk. Gradually add the dry ingredients to the creamed butter and sugar alternately with the milk mixture.
  3. In a Dutch oven preheat oil to 365°F. Drop batter by teaspoon or ice cream scoop, a few at a time, into the hot oil. Fry until golden brown on all sides. Drain on paper towels. Roll in sugar or glaze.

About the Author More by In The Hills

Related Recipes

Boston Lemon Cream Doughnuts

Boston Lemon Cream Doughnuts

May 16, 2013 | In The Hills | Back Issues

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.