Maddie & Kiki’s Smoked California Prunes and Dark Chocolate Donuts
By: Maddie & Kiki
We LOVE the irresistible combination of California Prunes and dark chocolate in these donuts! Without the addition of ANY refined sugar, they are moist, fluffy, and earthy with just the slightest hint of smoke flavour. Prunes lend a beautifully rich colour, flavour, and moistness to these easy-to-make smoked donuts.
Prep Time:
Cook Time:
Ingredients
For the donuts:
- 1-2/3 cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter, melted
- 2 tbsp vegetable oil
- 2 tsp vanilla
- 1/2 cup finely chopped prunes
- 1 cup of the prune purée
- 1/2 tsp apple cider vinegar
- 2 eggs
For the prune purée:
- 1-1/4 cups half n half whipping cream
- 1 cup lightly packed California Prunes
For the ganache:
- Remaining 1/2 cup prune purée
- 1 cup chopped dark chocolate, melted
Directions
- Preheat grill to 425°F. If using a pellet grill, we recommend using apple pellets for this recipe. Lightly oil or spray donut pans, set aside.
- Add cream and California Prunes to a high-speed blender, and blend until smooth – about 3-4 minutes, scraping down the sides as necessary.
- In a medium-sized bowl, mix dry ingredients.
- In a large-sized bowl, mix wet ingredients.
- Add the dry ingredients to the wet ingredients, and stir to combine, being careful not to over mix. The batter will look thick.
- Spoon mixture into a large freezer bag and use a pair of kitchen scissors to snip off one corner of the bag.
- Pipe the mixture evenly amongst the donut pans.
- Grill over indirect heat for 7-9 minutes, until the batter springs back to the touch.
- Let cool for a couple minutes in the pan before turning out onto a cooling rack. Cool completely.
- Meanwhile, combine melted chocolate with the remaining prune purée. Place in fridge for 2-3 minutes to solidify.
- Using a butter knife, smear a bit of the ganache on top of each donut.
