Don't sleep on the dippin sauces
Have you ever found yourself leaving the office with a box of leftover doughnuts? (And by “leftover,” that could mean you saw the doughnuts in the break room and just swiped them, which is also fine). You could just eat those doughnuts for breakfast tomorrow, sure, but you could also turn them into doughnut chips. And then cover those chips in three unique dipping sauces. Yeah, that sounds better.
Slice the doughnuts in half and roll them in sugar. Why? Because why not, and also because I say so. Use a panini press to flatten the doughnuts and help turn that sugar coating into a crunchy chip exterior. Meanwhile, the sauces: maple syrup and cream, raspberry lime, espresso, and Greek yogurt—you’ll dip the doughnut chips in them today, but you’ll want to put these sauces on everything from pancakes to scones from now on. I won’t stop you.
Yield: 24 chips Active Prep Time: 35 minutes Total Time: 35 minutes
Maple-Cinnamon Caramel Sauce
1/4 cup pure maple syrup
1/4 cup heavy cream
1/8 teaspoon ground cinnamon
6 ounces fresh raspberries
1 tablespoon granulated sugar
1/2 teaspoon. lime zest plus 1 tsp. fresh juice (from 1 lime)
1/4 cup heavy cream, hot
1 teaspoon instant espresso
1/4 cup whole-milk Greek yogurt
1 tablespoon powdered sugar
12 glazed yeast doughnuts
1 cup granulated sugar
1. Prepare the maple-cinnamon caramel: Add maple syrup and heavy cream to a small saucepan and bring to a simmer over medium; cook, whisking occasionally, until slightly thickened and reduced, 15 minutes. Remove from heat, and stir in cinnamon. Transfer to a serving dish, and cool to room temperature, about 5 minutes.
2. Prepare the raspberry coulis: Combine raspberries, sugar, lime zest, and lime juice in a blender, and blend on HIGH until pureed, about 30 seconds. Strain through a fine wire-mesh strainer. Transfer to a serving dish.
3. Prepare the coffee-cream sauce: Stir together hot cream and instant espresso in a small bowl; whisk in yogurt and sugar until smooth. Transfer to a serving dish.
4. Prepare the doughnut chips: Heat a panini press to 375°F, or medium-high. Place sugar on a plate. Cut doughnuts in half horizontally. Spray cut side of doughnuts with cooking spray, and press into sugar. Working in batches, place doughnuts, cut side down, on panini press; cook until lightly browned, about 1 minute. Transfer to a wire rack, and cool until crispy, about 10 minutes.
5. Serve doughnut chips with sauces.