Today is National Donut Day and instead of hitting up the local Dunkin, James Beard winning chefs Mark Gaier and Clark Frasier suggest whipping up a batch of their Butternut Squash Donuts with Warm Maple Syrup. Light and crispy, moist butternut squash is complemented by maple syrup made on-site at Arrows, their acclaimed farm-to-table restaurant in Ogunquit, ME (www.markandclarkrestaurants.com).
Butternut Squash Donuts with Maple Syrup
Created by Mark Gaier and Clark Frasier (www.markandclarkrestaurants.com)
1¼ cup sugar
1 cup peeled, cooked, pureed butternut squash
½ cup milk
2 Tablespoons unsalted butter, softened
2 teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoon baking soda
1¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
½ teaspoon kosher salt
¼ teaspoon ground ginger
Oil, for deep-fat frying
2 cups hot maple syrup
Combine the eggs, sugar, squash, milk, butter, and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt, and ginger. Add the dry ingredients to the squash mixture. Mix well, cover, and refrigerate for 1½ hours.
Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375°. Fry a few at a time, until golden on both sides. Drain on paper towels and serve drizzled with maple syrup.
Yields 2 dozen donuts.
Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.