Breakfast in Bed: Donuts with Apricot & Cacao Nib Jam
Donuts are the new cronuts are the new cupcakes (are the new donuts) – and for good reason: They’re good old fashioned delicious and surprisingly simple to make for a decadent breakfast in bed. We took a classic donut style and gave it some extra all natural flavor with an apricot and cacao nib jam to top it off. So grab a Cashmere Throw, start cooking and get cozy with our latest Breakfast in Bed recipe care of private chef, Tehra Turnbaugh Thorp.
Makes 8 donuts and 8 donut holes.
- 1 16 oz can of Pillsbury Grand Buttermilk Biscuits
- 24 oz peanut oil (or canola oil)
- 1/2 c powdered sugar
- 3 large apricots
- 3 tbsp sugar
- 1/2 lemon, juiced
- 1/3 c water
- 1 tbsp cacao nibs
Preparation and Cooking
- Prepare jam by slicing the apricots into 8 pieces. Place in a non-reactive pan (no copper) and squeeze 1/2 lemon over. Coat with sugar and toss well. Let sit for 10-15 minutes and macerate.
- After 10 minutes, pour 1/3 cup of water over and cook for 3 minutes on high heat. Let some of the water evaporate, turn down to medium heat and cook for another 7-10 minutes.
- Stir while cooking, mashing the apricots while they cook. Once cooked, let cool in a separate bowl. When the jam is cool pour in the cacao nibs and stir. Place in a jam jar and put into the fridge.
- To prepare the donuts, pour peanut oil into a wide pot. We use a wok as it is not too deep, but very wide and can hold more donuts.
- Turn heat on to medium-high and let oil heat up.
- Open the tin of biscuits and separate the layers. Find some sort of tool to poke out the donut hole (We used a pastry tip).
- The oil should be hot after about 8 minutes, test with a donut hole; it should start sizzling and pop to the top of the oil right away.
- Cook all of the donuts, turning occasionally.
- Take out of oil with a slotted spoon and place onto paper towel to drain.
- Once all are cooked, let cool for a bit and sprinkle some powdered sugar over the top through a mesh sieve.