Umm… so where was my memo that Friday was national Doughnut Day? Where is my free melt-in-your-mouth Krispy Kreme doughnut? I always seem to miss these things. You know, I only discovered that whole Tax Day freebie thing like a month ago. I just discovered right now that my birthday is National Pina Colada Day. Sweet! Now I don’t have to dread my 27th birthday so much. (P.S. I totally had to use a calculator to figure out how old I was because I’ve been in denial about my age after turning 25). Anyway, even though I am a little late, I thought I may as well share these super delicious doughnuts with you anyway.
I actually made these doughnuts a little while ago, but I just wasn’t happy with how the glaze looked and I simply haven’t been able to pick up more dried hibiscus flowers. I planned on having a nice thick uniform glaze with a pop of color, but I went a little overboard with my hibiscus syrup and my glaze was too runny. And it was too delicious for me to do it in layers to build a nice glaze (meaning I kept sneaking licks of the glaze until it magically disappeared.) Oh well, they didn’t turn out too terribly, right??
I found fresh figs at my produce store and I knew I wanted to pair it with the dried hibiscus flowers I’ve been saving. For a while I researched difference ways the flowers could be used when it suddenly hit me that I wanted to make a doughnut and thus these seriously scrumptious doughnuts with cream cheese caramelized fig filling and hibiscus glaze were born.
The filling is like a caramelized fig cheese cake with a hint of balsamic vinegar. It’s so lusciously creamy and sweet. The hibiscus glaze is delicate and sweet. Oh, and the doughnut. Yumm.. It has a thin crispy outside layer which gives way to a light and airy bread. It blends perfectly with the filling. These may not be Krispy Kreme doughnuts, but they are pretty darn close.
While it is not necessary, you may want to use a candy thermometer or a deep fry machine. It helps you ensure the oil is at the right temperature and stays there. When I first made doughnuts without either, the first two were completely burnt on the outside and raw in the middle. Then, a couple more ended up being way too greasy because I let the oil cool too much. Now, I use a candy thermometer and a cast iron skillet.