Happy almost Thanksgivukkah. Chef Michael Solomonov of Zahav, Philly's Israeli restaurant, sent us this exclusive recipe for Apple Marshmallow Donut Sitchy to celebrate this once-in-a-lifetime holiday convergence. We'll be making it up over the next few days and posting pics. Bon appetit and l'chaim!
Apple-Marshmallow Donut Sitchy
CHALLAH
- 200g water, lukewarm – 85-90F
- 20g live yeast
- 540g bread flour
- 12g kosher salt
- 100g egg yolks
- 50g honey
- 40g vegetable oil
- 25g extra virgin olive oil
- 2g molasses
- Crumble yeast and mix with water in mixing bowl.
- Combine all liquids in food processor, add dry ingredients and mix on low speed for four minutes. Mix on medium speed for 90 seconds.
- Cover with plastic and proof (let rise) until doubled.
- After the dough is proofed, portion it into 75-gram pieces and roll the pieces into balls.
- Heat canola oil to 350 degrees (use digital probe thermometer and set a timer) and drop the balls into oil, making sure to not crowd them. Fry until golden on all sides, take them out of the oil, roll in cinnamon sugar mix and put aside to rest. Work in batches until all the dough is fried.
- When the donuts are cool enough to handle, stick piping bag full of filling (below) in each one and squeeze some of the filling inside.
SWEET POTATO & APPLE FILLING
- 450g sweet potato
- 50g milk
- 50g powdered sugar
- 8g molasses
- 1g salt
- 270g apple compote
- 100g marshmallow, from the store
- Roast the sweet potato in a 350F oven until tender. Set aside to cool, then peel. Reserve any liquid that oozes out because it is delicious.
- While the sweet potato is roasting, prepare the apple compote [recipe below].
- When the sweet potato and compote are ready, spread marshmallows on a fireproof tray and burn under the broiler or, if you like fun, a blowtorch. Scrape off the burned top into a food processor and repeat for the rest of the marshmallow; you should be able to perform this process several times.
- Combine with the appropriate amount of compote and the rest of the ingredients and process until smooth.
- Taste and adjust seasoning with molasses, lemon juice, or salt as necessary.
- Transfer to a piping bag and refrigerate until needed.
APPLE COMPOTE
- 1,000g apples, peeled and rough chopped
- 250g granulated sugar
- 50g water
- 5g freshly ground cinnamon
- 6g freshly groundclove
- 100g honey
- 2g salt
- 10ml lemon juice
- Combine all elements except lemon juice in a heavy-bottomed pot and stir to combine. Set on high heat and bring to the boil.
- Reduce heat and simmer until most of the moisture has evaporated. Stir often with a rubber or silicone spatula to keep the mixture from sticking to the bottom of the pan. The apples will break down and then, as the moisture reduces, begin to caramelize. Reduce heat as necessary to prevent scorching; near the end you will barely need any.
- When finished, add the lemon juice, stir to incorporate, and turn out into a clean container to cool.
