All photo's courtesy of halfbakedharvest
YES! This recipe starts the Strawberry recipe week. Combining a doughnut that is grilled with a strawberry shortcake recipe! Wow, the BEST Strawberry Shortcake I have every had outside of Mom's is at The Montgomery Inn Boathouse on the river now the BEST Tiramisu was at Le Streghe in Soho, NYC! Another divine recipe is coming from my nephew it was HEAVENLY!
Ingredients for the Shortcake recipe
6 cups fresh strawberries, hulled + halved
2-4 tablespoons granulated sugar (depending on your sweetness preference)
zest of 1 lemon
1 teaspoon vanilla
8 glazed doughnuts (see my homemade brioche doughnuts below)
Whipped Ricotta Cream
4 ounces cream cheese
16 ounce whole milk ricotta cheese
1 cup heavy whipping cream
1 teaspoon vanilla
In a bowl, combine the strawberries, sugar, lemon zest and vanilla, tossing well to combine. Let the berries sit at room temperature for at least 20-30 minutes until the berries have released their juices. After 30 minutes at room temperature the berries can be kept in the fridge for up to 1 day.
Meanwhile prepare the cream. In the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream, continue to whip until the the ricotta is smooth and the cream has fluffed, about 6-8 minutes. Add the honey + vanilla and whip until combined. Keep the cream covered in the fridge until ready to assemble your shortcakes.
Preheat the grill to medium heat.
Grill doughnuts until lightly caramelized, 30 seconds to 1 minute per side. Watch closely, they can burn easily because of the sugar. Allow the doughnuts to cool slightly and then slice in half. Fill each doughnut with strawberries and a dollop of cream. EAT... no, DEVOUR!
Ingredients: makes 10-12
1 1/4 cups warm milk
2 tablespoons active dry yeast
1 tablespoon granulated sugar
6 tablespoons butter, softened/lightly melted
3 1/2 cups all purpose flour
1 teaspoon salt
In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place until doubled in size, at least 30 minutes.
To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.
In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Sprinkle each doughnut liberally with sugar and then eat or use as desired!