Tempting After School Treats: Ming Tsai Tasty Gourmet Doughnut Holes with Ginger Whipped Cream

It’s that time of year again when kids come home from school ready to snack on something warm, delicious and filling that will keep their stomachs from rumbling until suppertime.

Master Chef Ming Tsai has created a recipe for gourmet doughnut holes that will perfectly fill the bill for an after school treat that will satisfy the whole family.

Ming Tsai with Guest Chef Govind Armstrong on the set of Simply Ming

Ming Tsai with Guest Chef Govind Armstrong on the set of Simply Ming, making Master Doughnuts

Doughnut holes with Ginger Whipped Cream

Ingredients for Dough

1/2 cup milk
1/2 ounce fresh yeast
1/4 cup water
1/4 cup plus 2 tablespoons corn syrup
1 egg
3 3/4 cups all-purpose flour
4 tablespoons unsalted butter, cut into 1-inch cubes, cold
1/4 cup mashed potato
1/2 teaspoon salt

Directions

In a stand mixer with a paddle, combine milk and yeast; add remaining ingredients in order, and, with paddle attachment on low speed, mix until well incorporated, about 5 minutes. Increase speed to medium to further work the dough, being careful not to overwork. You are looking for the dough to get shiny and, when you pull off a piece and stretch it with your hands, it should be very pliable. Turn out dough into a large, lightly greased bowl and let rise at room temperature, covered, until doubled in volume, about 1 1/2 – 2 hours. Turn out dough onto a lightly floured surface and, when turning it out, fold it over onto itself. Knead until smooth and roll out to 1/2-inch thick. This dough is now ready to shape and even freeze once it’s shaped.

Doughnut Holes

Ingredients

1/2 pound Master Doughnut Dough, rolled out 1/2-inch thick
1 tablespoon five spice powder
1/2 cup sugar
1/4 cup ginger syrup*
1 cup whipped cream

*Ginger Syrup

2 cups sugar
1 cup fresh ginger, cut into 1/8-inch slices (about 1 large hand)
1 cup water

Directions

Cut dough into 1-inch rounds and place on a parchment-lined or greased cookie sheet. For second proof: pre-heat oven to 200 degrees. When hot, turn oven off and place formed doughnuts, covered with a damp cloth, in oven. Let rise for about 30 minutes. Prepare a fryer or medium stock pot filled 1/3-full with canola oil at 350 degrees.

Carefully lower doughnuts into hot oil, taking care not to splash and not to crowd them. Meanwhile, in a small bowl, combine five-spice and sugar. When doughnuts are GB&D (golden brown and delicious), about 2 minutes total, remove them to a paper towel-lined plate and, using a mesh strainer or shaker, sprinkle with spiced sugar. To serve, dollop whipped cream on plate, make a well and fill with ginger syrup, surround with hot donuts, dip and eat!

Ginger Syrup

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 30 minutes. Strain ginger pieces out and reserve syrup.

About Ming Tsai

Kyocera's Favorite Chef Ming TsaiMing Tsai is a Master Chef who has trained under world renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Ming’s impressive career includes credits for being host and executive producer of the public television cooking show Simply Ming which has won two Emmy nominations for ‘Outstanding Culinary Program’ and ‘Outstanding Lifestyle/Culinary Host. He began cooking for audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. He also hosts the popular cooking adventure series Ming’s Quest which also airs on the Food Network. In addition to television, Ming owns the famous Blue Ginger restaurant, and has shared his culinary expertise by authoring three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming: Easy Techniques for East-Meets-West Meals and Ming’s Master Recipes.

For the past decade Ming Tsai has been spokes-chef for Kyocera Advanced Ceramics and has prepared his amazing recipes with the popular lightweight ceramic cutting tools that deliver razor sharp precision. He uses Kyocera cutlery because their superior crafted blades maintain their edge 10 times longer than stainless steel, are rust-free and made with the chemical purity of inert ceramic material that won’t transfer the wonderful flavors, tastes or smells between any of his amazing ingredients.



Leave a Reply