Monday, December 5

Peanut Butter and Grape Curd Doughnuts



When I started blogging about six years ago, I was pregnant and housebound with two little boys. I started sharing stories about being a mom, being pregnant, and of course sharing my love for food. It was a social and creative outlet that I so badly needed at the time.

About six months after I started my blog I started to make connections with other food obsessed people out there, and it was around that time that I started following a  blog named Savory Simple. The creative mind behind the blog, was a girl by the name of Jennifer. I immediately was drawn to her photos, and her gourmet twist on everyday foods. 

Fast forward another year, Jen  and I met at a blogging conference in Virginia. She and I started chatting after the event, and quickly became friends. 



I keep a small circle of close friends, I have a couple women that I've known my whole life, my family, and Jen. I joke that she's my work wife. Some days I chat with her more than I do my own husband. She's my go to for advice with recipe development, social media tactics, photography, and sometimes she's basically my therapist lending advice and listening to me complain about life. We can both be slightly sarcastic, dry, snarky.... no room for BS personalities, so she gets me!

Over the last few years we've traveled together, met up at blogging events and she even convinced me to eat oysters! Which by the way, they are now my favorite thing ever. She's a true friend I am so grateful for.

Jen and I in Prince Edward Island, May 2016

Well over a year ago, she started writing a book called the Gourmet Kitchen, I feel like I've been apart of it from the beginning, talking to her daily during the writing and recipe testing process. So when it was released in October, and I received an advance copy, I was THRILLED. I have received  a lot of cookbooks to review here on my blog, and I know a lot of people who have written them. But I can honestly say I have never been as excited to thumb through a cookbook as I was with this one. 

I have tried a few of Jen's recipes from her blog and a couple in her new book, like her Cheese and Broccoli Baked Potatoes, No-Bake Toasted Coconut Bars, Cauliflower Bacon Soup, and Parmesan and Rosemary Shortbread..  Being passionate about food and even attending culinary school, this girl knows her stuff. With her direction, the everyday home cook (like me!) can transform their meals into gourmet dishes. 



One day last month my Nana gave me some jars of grape concentrate that she made and canned using wild grapes she picked. At first I figured I would make a couple batches of jelly to put up. But then I remembered Jen's recipe for Concord Grape Curd, and I knew what I needed to make it. Three batches of curd so far in the past week...... and I can tell you for a fact that it's amazingly addictive. We have been eating way too much of it! Paired with peanut butter, it's pretty much mind blowing. 



Of course when making anything, I always think of ways it can turned into a donut. I immediately knew I had to make a batch of yeast doughnuts and fill those babies to the brim with curd and peanut butter. Not going to lie... I am a complete genius for going this route. Peanut Butter and Grape Curd Doughnuts are the bomb. 



Peanut Butter and Grape Curd Doughnuts
Curd recipe from Jennifer Farley's book, The Gourmet Kitchen 
Recipe yields about 10 donuts


Ingredients for the donuts:
1 tbs active dry yeast
½ cup warm water
¼ cup granulated sugar
1 tbs kosher salt
2 large eggs, room temperature
¼ cup unsalted butter, room temperature
½ cup whole milk, room temperature
About 4 cups  bread flour (or all purpose)
2 qts vegetable oil, for frying
1 cup creamy peanut butter (I recommend NOT using natural peanut butter)

For the curd:
1 lb Concord Grapes
1/4 cup water
2 large eggs
4 large egg yolks
1 cup granulated sugar
3 tbs cornstarch
1 1/2 tsp fresh squeezed lemon juice
4 oz unsalted butter, (8 tbs) cubed at room temperature

Directions:

In a small bowl, combine yeast, warm water and sugar, mix with a fork just until it is all combined. Set aside for about 10 minutes or until it's foamy.

In the bowl of your electric mixer, using the dough hook, mix salt, eggs, butter, milk and 1 cup of flour until combined.

Add in yeast mixture and the remaining flour, 1/4 cup at a time with the mixer on medium low speed, until the dough is starting to pull away from the edges of the bowl.

Turn the mixer to medium speed, and allow it to "knead" the dough for about 4 minutes. Or until the dough is nice and elastic.


Turn the dough out into a large buttered bowl, cover with plastic wrap and place it in a warm spot to rise until it doubles in volume. 

Meanwhile prepare your grape curd. 

Place the grapes and water into a sauce pan over medium low heat. Allow the grapes to heat for about 10 minutes, stirring occasionally. As the grapes start to break down, use a potato masher to press them gently, juicing them. Once there is a decent amount of liquid in the pan, remove from heat and allow it to cool for a little bit. Press the grapes through a food mill, to separate the juice from the seeds and skin. Discard the seeds and skin. Reserve 1 1/4 cups grape juice for the curd making. 

In a medium sauce pan, whisk the eggs, egg yolks, a sugar until smooth. In a separate bowl whisk cornstarch with about 1/4 cup of the juice and create a slurry. Whisk in the remaining grape juice and lemon juice. 

Combine the juice mixture with the egg mixture in the sauce pan. Place it over medium heat and whisk until it's smooth. Make sure to get the bottoms and sides to prevent the curd from sticking. It should take about 10 or 15 minutes to thicken. 

Remove from heat and slowly whisk in the butter, 1 tbs at a time until it is all combined and melted in. 

Transfer the curd to a a bowl, and place a piece of plastic wrap over the top, and place it in the fridge to cool for at least 15 minutes. 

Once the donut dough has doubled in volume, punch it down removing any air bubbles. Fold it out onto a floured surface and roll it with a rolling pin to be about 1/4-1/2 an inch thick. Cut dough scraps into small pieces and fry for doughnut holes.

Using a 3-4 inch biscuit cutter, cut the dough into circles, placing them on a floured surface to rise until they double, or almost triple in volume. 

Heat vegetable oil in a dutch oven on your stove top or in an electric fryer until it reaches 350-365 degrees. Careful not to crowd them, my 10 qt fryer only allows me to fry 3 donuts at a time

Once the doughnuts have finished rising, fry them on each side until they are golden brown. Remove from oil, and drain on paper towels or a paper bag.

Allow them to cool completely before filling. 

When ready to fill, heat peanut butter for about 20 seconds or until it's soft and pipe-able like frosting.

Cut a small hole on the side of each doughnut the size of your piping tip. 

Add peanut butter into one piping bag, and 1 cup of curd to a second bag. 

Place both bags into a 3 piping bag that is fitted with a round tip. 

Fill each donut with the filling. 

When you are finished filling them, lightly dust them with powdered sugar.



GIVEAWAY!!!!

Jennifer and her publisher would also like to give one of my lucky blog readers a copy of her book. To enter follow the directions on the Rafflecopter widget below. 




a Rafflecopter giveaway

(Disclaimer: I received a copy of The Gourmet Kitchen for review but received no monetary compensation to write this post. All opinions expressed are 100% my own!)

57 comments:

  1. Jenn is awesome! (So are you!!!) What a perfect blending of both of your wonderful talents--I must have these doughnuts!

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  2. My dogs name is Frankie

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  3. Your donut recipes always look and sound amazing! Also I'm glad I've been able to meet both of you talented women!

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    1. I'm so glad I picked her up at that event 2 years ago so I got the chance to meet you too! It's so nice to have a Manchester based food photog to connect with. ❤️

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  4. These look amazing! One of these days I will try making donuts. Wish I could get Concord grapes easily to make this recipe!

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    1. If you can't find them at your local grocer, you may be able to snag unsweetened grape juice that would quite possibly work well!

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  5. That grape curd sounds awesome! And these doughnuts - yum!! Her book sounds fabulous, I'll have to check it out!

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  6. WOW! I'm not a doughnut eater but I would love to try these

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  7. These sound ridiculous and Jen's book looks so beautiful and amazing!

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  8. Oh my gosh, that grape curd made me whimper a little - these are mesmerizing!

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  9. The best combination ever!! Loved hearing the story of your friendship with Jen too... you two are the cutest!

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  10. I don't even know where to BEGIN! These photos are rocking my WORLD! And the doughnuts? PB and J is my life, so I love this fancy version!

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  11. Hi, that's so wonderful how you two met, social media can be a great thing ;) Also these donuts look soooo delicious, thank you for the recipe and a chance to win your book! Love Renata x

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    1. Thank you! Good luck in the giveaway ❤️

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  12. I want to keep baking Christmas cookies.

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  13. Merry Christmas! The book and your doughnuts both look awesome.

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  14. First of all these pictures are gorgeous! Second, Concord grape flavored anything is my fave!! Love these.

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  15. Oh my goodness these pictures are amazing! I love this recipe and I can't wait to get my hands on Jen's cookbook! LOVE!

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  16. PB and J Donuts! What an awesome thing!

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  17. No need to enter me in the giveaway since I have the book (which is just fabulous). Just wanted to say that it's so nice to read about your special bond. This blogging world can be crazy, but it's also so much fun and it takes us to amazing places and, most importantly, connects us with incredible people. Oh, and I can't leave without saying how awesome these donuts look... Saw them on Instagram and was struck by the color of that grape curd (also, can we talk about how much I love yeast donuts)

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    1. The color of that curd is just amazing. I want to use it in everything! And yes blogging is very awesome for that reason. I'm quite lucky to make connections and bonds with all of you folks ❤️

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  18. Jen is amazing!! Her cookbook is hands down the best. And ditto what Brian said. So glad this crazy blogging world brings us all together!

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  19. Carrie, I love that you paired that beautiful curd recipe with your talent for making the most amazing doughnuts! I've got a cup of coffee on my desk right now and could totally use one of these in my mouth!

    Your images are stunning…really. I love the way you capture light in your dark photos!

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    1. Thanks so much Caroline! I have a new set up in a room with gorgeous light. I'm loving it lately.

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  20. I love this grape curb and these donuts! You always amaze me with your donut making skills. They always come out so perfect! Jen's book and recipe are so perfect! I've been reading through it over the past few weeks and I love it!

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    1. Thank you Angie! It's a great book 👌🏻

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  21. I never would have thought of making grape curd! Passionfruit curd, lemon curd, and other citrus - yes, but grapes! Have got to try this. Jen's book looks wonderful too.

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  22. Grape �� curd sounds amazing. I bet it would be great on top of peanut butter bars!

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  24. i had the pleasure of meeting jen on an apple picking trip in eastern washington; she is just the sweetest and her new cookbook is so lovely! i have so many pages bookmarked (including this grape curd recipe), i just haven't had the time to cook from it yet!

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  25. I have this book and haven't had a chance to make anything from it yet, but have so many recipes marked. The doughnuts look amazing; might have to move them to the top of my list.

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  26. These are so stinkin pretty I almost don't want to eat them. Almost.

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  27. I'm such a doughnut lover, but have never made them myself. These look so god.

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  28. These donuts look like pure perfection and your photos are incredible. Thanks for introducing us to Jen, her cookbook looks amazing!

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  29. I love baking pies and I can't wait to make a grape chiffon pie with that curd!

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  30. That sounds delicious! Thanks for sharing!

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