Date and Prosciutto Doughnuts

Date and Prosciutto Doughnuts

Please do not let the thrown-togetherness of this post subconsciously (or overtly!) dissuade you from trying these fabulous doughnuts. The fact is, I’m leaving (on a jet plane) in a few short hours to visit my sister, brother-in-law, nephew and niece for the weekend. Yea!!! So I’m quite busy with packing and laundry and such, and don’t have a whole lot of time to write. So please don’t think the quality of this post is a reflection on the quality of the baked goods. I promise, it’s not.

dates and prosciutto

date and prosciutto doughnuts, before baking

And thus, you should check out these doughnuts for yourself. They are baked, big plus there, so very soft and cakey. The dates provide a very sweet note which is beautifully balanced with the salty bite of the prosciutto bits running throughout. And of course we all know that dates and prosciutto is a very common pairing, and with good reason; it’s common (dare I say classic?) because they go together so unbelievably well. I think it’s the yin-yang of the sweet and salty together. I’d never thought about them in doughnut form though, but as you can guess, it’s quite delicious.

Date and Prosciutto Doughnuts

So everyone have a lovely, yummy and safe weekend! I’m flying Spirit Airlines – please oh please, wish me luck with that… I will not be posting a Sunday Supper this week but I’ll be back on Monday with more apples!

date and prosciutto doughnuts

{One year ago: Jalapeno Poppers}

Source: Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
3 oz. thin sliced prosciutto
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
¼ cup honey
2 tbs whole milk
¼ cup pitted and chopped dates

Directions:
Preheat the oven to 325 F. Grease a 6-count doughnut pan and set aside.
Cook the prosciutto slices in a nonstick skillet over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Remove to a cutting board, let cool slightly, then chop into small pieces. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk and beat with a handheld electric mixer until just combined. Alternately, you can use your stand mixer fitted with the paddle attachment.
Fold in the dates and prosciutto bits by hand with a rubber spatula.
Snip an opening in a plastic food storage bag – the larger, gallon sized ones. Fill the bag halfway with batter. Pipe the batter delicately into the doughnut pan, about 2 tablespoons per mold, or little more than halfway full. You can also use a small spoon for this job, but the thickness of this batter lends itself very well to being piped with a bag, and it is easier this way.
Be careful not to overfill the molds, or your doughnuts look like muffins. Don’t ask me how I know this. It may or may not be the reason I did not use my doughnut pan for over a year.
Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately or store in an airtight container for up to 1 day.

4 responses to “Date and Prosciutto Doughnuts

  1. Julie,
    Have a safe trip! You’ve got me pondering a date and prosciutto muffin over here!

    • Texan New Yorker

      Thanks, it was great! I feel quite certain you could make a MEAN date and prosciutto muffin. That would be awesome!

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