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…

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

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.
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.
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.