Sunchoke Doughnuts
Aged Gouda and Leek Powder
Chef Paul Butler of Spoke Wine Bar | Somerville, MA
Adapted by StarChefs | june 2024
INGREDIENTS
Leek Powder:
Yield: 4 to 8 cups
5 pounds leeks, cleaned and sliced lengthwise into ¼-inch pieces
Kosher salt
White vinegar powder
Sunchoke Doughnuts:
Yield: 100 doughnuts
1 pound sunchokes
80 grams butter
20 grams kosher salt
20 grams granulated sugar
450 grams all-purpose flour
9 whole eggs
200 grams grated aged gouda
To Assemble and Serve:
Yield: 1 serving
Oil for frying
METHOD
For the Leek Powder:
Heat a dehydrator to 130°F. Place leeks on a sheet tray and dehydrate 48 hours. Once dehydrated, transfer to a Vitamix Commercial blender. Season with salt and white vinegar powder. Blend until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Sunchoke Doughnuts:
Bring a pot of water to a boil. Add sunchokes and simmer until tender. Strain and transfer sunchokes to a Vitamix Commercial blender. Purée until smooth. Transfer mixture to an airtight container and chill over an ice bath. In a pot over medium-high heat, bring butter, salt, sugar, and 800 grams water to a boil. Add flour and cook until mixture comes together to form a ball. Transfer to the bowl of a stand mixer fitted with a paddle attachment. One at a time, incorporate eggs until batter comes together. Add sunchoke purée and cheese. Mix to combine. Transfer mixture to a piping bag, then refrigerate until chilled. On a parchment-lined sheet tray, pipe doughnuts into desired size. Freeze.
To Assemble and Serve:
In a deep fryer, heat oil to 375°F. Fry Sunchoke Doughnuts, 30 seconds each side, or until even in color. Transfer Sunchoke Doughnuts to a wire rack to drain. Dust with Leek Powder and serve.
