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  • VOL 08, ISSUE 01 • WINTER 2020
Browned Butter Lobster Doughnut with Crumbled Bacon

Browned Butter Lobster Doughnut with Crumbled Bacon

Beaver Street Fisheries

Ingredients

Doughnut

  • ½ cup plus two tablespoons unsalted butter
  • ½ cup plus one tablespoon warm whole milk
  • ½ cup sugar
  • 1 tablespoon active dry yeast
  • 1 ½ tsp salt
  • 3 ¼ cups all-purpose flour, divided
  • 2 large eggs
  • Vegetable oil, for frying
  • Sub-recipe for Browned Butter Glaze
  • ¾ cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 3 large eggs
  • 1½ tsp all-purpose flour

Toppings

  • ½ cup butter, melted
  • 2-3 lb cooked knuckle and claw lobster meat, thawed
  • 1 lb bacon, cooked and crumbled

Preparation

  1. In a medium saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns a tan color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, beat milk, sugar, yeast and salt at low speed just until combined. Let stand until mixture is foamy, about 10 minutes. Add one cup flour and beat at low speed until combined. Add eggs, beating until combined. Add ½ cup flour, beating until combined. Gradually add brown butter, beating until combined. Add remaining 1 ¾ cups flour, beating until combined. Increase mixer speed to medium, and beat for six minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm area until doubled in size, about one hour.
  4. Line a large baking sheet with parchment paper, and spray with cooking spray. On a lightly floured surface, roll dough to ¼-inch thickness. Using a three-inch doughnut cutter, cut dough, rerolling scraps as necessary. Place doughnuts on prepared pan. Cover and let rise in a warm area until doubled in size, about 30 minutes.
  5. Meanwhile, prepare the glaze by heating butter and vanilla over medium heat in a saucepan. Cook, stirring occasionally, until butter turns a tan color and has a nutty aroma, about 10 minutes. Remove from heat. In a large bowl, whisk together sugar, eggs and flour. Slowly add browned butter to sugar mixture, whisking constantly until well combined. Let mixture cool to room temperature and whisk once more.
  6. Place a wire rack over a baking sheet. In a large Dutch oven, pour oil to a depth of four inches, and heat over medium heat until a deep-fry thermometer registers 375 F. Carefully add doughnut mixture to hot oil, two or three at a time, and fry until golden brown, turning once, about three minutes. Let drain on wire rack. While doughnuts are still warm, dip in the browned butter glaze. Add lobster meat and melted butter to a large bowl and toss together until lobster meat is fully coated with the melted butter.
  7. To assemble doughnuts, stuff a small handful of lobster meat in the center of each, sprinkle crumbled bacon atop them and serve.

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