3 ½ - 3 ¾cupsall-purpose flourplus extra for kneading
7tablespoonsunsalted butterroom temperature
12figscut in half lengthwise
1 8ozblock cream cheeseroom temperature
5 - 6dried hibiscus flowers
Mix the yeast and milk in a large bowl, allow it to sit for about 5 minutes. Add the remaining ingredients, except the butter and mix well until a dough forms. Slowly add the butter, one tablespoon at a time until completely incorporated. Knead the dough for about 10 minutes. Add more flour, up to a quarter cup if the dough is too sticky. Note: The dough should be a little sticky, you do not want a tough dough.
Make Ahead: Place the dough in a lightly greased bowl and cover tightly with plastic wrap and refrigerate 8 - 10 hours. Make Now: Place the dough in a lightly greased bowl and cover tightly with plastic wrap and place in a warm, dry area.for about 1 -2 hours, or until double in size. Line a baking sheet with lightly greased parchment paper.
Flour your work surface well and roll out the dough into a square, about ½" thick. Cut out 3 - 3 ½" circles. and place on the baking sheet. Allow to rise for another 1 - 2- hours.
Heat at least 3" of oil in a large pan or deep fryer until it is about 305 degrees. Line a wire rack with paper towels on the bottom to catch excess oil.
Place up to three doughnuts in the oil and fry each side until a nice golden brown, about 3 minutes per side. Remove the doughnuts and allow to cool on the wire rack.
Coat the figs in sugar and place the salt, sugar and figs in the saucepan, cut side down first. Cook on medium heat until the sugar melts down and the figs start to brown. Flip the figs and add the balsamic vinegar. Cook for another 3 minutes. Allow to cool. Cut the figs in quarters and separate from the sauce. Reserve the sauce for another recipe.
Cream the cream cheese and sugar until smooth. Fold in the figs.
Boil the hibiscus flowers in ½ cup of water and the granulated sugar. Bring down to a simmer for about 5 minutes, stirring occasionally. Strain the water and reserve in a small bowl. In a separate bowl, add the powdered sugar, 2 - 3 tablespoons of hibiscus water and the vanilla extract.
Poke a hole through the side of each of the doughnuts and fill a piping bag with the cream cheese mixture. Fill each doughnut with the cream cheese. Dip the doughnuts in the hibiscus glaze and allow it to set.
Serve immediately. Best eaten the same day.
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Doughnuts with Cream Cheese Caramelized Fig Filling & Hibiscus Glaze https://cookienameddesire.com/doughnuts-cream-cheese-caramelized-fig-filling-hibiscus-glaze/ June 8, 2014 Amanda @ A Cookie Named Desire