caramel corn - Playing With Fire And Water

CARAMEL CORN DONUTS
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filling:
250g heavy cream
250g corn juice
80g popped corn
30g butter, softened
salt to taste
donut:
54g warm water
7g granular yeast
25g sugar
196g whole milk, warm
1 egg (50g)
300g AP flour
25g butter, softened
oil for deep-frying
caramel:
200g sugar
42g butter
115g heavy cream
coating:
ground roasted peanuts
ground popped corn
filling:
Place heavy cream and corn juice in a large saucepan and bring to a simmer. Add
popcorn. Simmer, covered for 10 minutes. Strain and return liquids to saucepan. Cook
on medium high until reduced to 200g, whisking occasionally. Remove from heat, let
cool to room temperature, then whisk in butter and salt to taste. Chill thoroughly
until thickened.
donut:
Dissolve the yeast in warm water in a bowl. Let sit for 5 minutes. Add sugar, milk,
egg, and flour. Stir until smooth. Beat in softened butter. Turn into a greased bowl,
cover with greased plastic wrap, and set aside in warm spot for 1 hour or until
doubled in bulk. Deflate dough, then turn out onto a lightly floured surface. (The
dough is wet and sticky-- it can be chilled after rising to make it easier to work.)
Gently roll the dough out to 1/2” thickness, using only enough flour to prevent
sticking. Cut dough out into desired shape. Transfer to a silpat or parchment-lined
baking sheet. Cover loosely with a towel and let rise 30 minutes.
Fill a deep saute pan with 1 1/2” of oil. Heat to 360F. Carefully drop risen donuts into
hot oil. When golden on the bottom, flip them over and fry until second side is
golden. Cooking time is dependent on the size and shape of donut-- test the first one
for doneness and adjust time accordingly. Let drain on paper towels.
caramel:
Place sugar in a saucepan and set over high heat. Cook, undisturbed until the sugar
around the edges melt and turn a deep amber brown. With a fork, gently distribute
the uncooked sugar in the center until it melts and browns, swirling the pan. When
all of the sugar is fluid, remove from heat. Add butter and carefully stir in (sugar will
sputter). Add heavy cream slowly, whisking until incorporated.
to finish:
Transfer chilled cream to a piping bag fitted with a long filling tip. Using the tip,
poke through to the center of each of the cooled donuts and squeeze in about a
tablespoon of filling, depending on the size.
Combine the ground peanuts and popcorn on a flat plate. Set next to the pan of hot
caramel.
Carefully dip one flat side of each donut in the hot caramel, using a long fork to lift
them out. Transfer to the plate of ground peanuts and popcorn, pressing to coat
evenly. Allow caramel to cool slightly before serving.
Sept 09
www.playingwithfireandwater.com