Some like it hot. Some like doughnuts. Now why would you not love them together?
Okay, I know what you may be thinking, ‘A sriracha chili doughnut – Have you lost you mind?’ I would have to agree that some of my food flavour combinations seem to be out on a limb like my custom grape jellies or even the Welsh rarebit savoury waffles. But it is okay to experiment and to have fun with food. I even strongly encourage it.
Go ahead, match similar tastes that compliment or take a different approach by pitting opposites against one another. Nothing like a bit of contrast to liven up a meal. That is what culinary creativity is all about.
While making doughnuts I decided to include some buttermilk and honey so that they were not so burning hot you can’t get passed the first bite. There is nothing worse than a flaming hot doughnut. Okay, there are worse things. My point is it just wouldn’t be enjoyable. The balance of the ingredients brings out the sweetness of the sriracha while still maintaining that chili tingle on your tongue.
Like most things in life, it all comes down to balance. Like eating cake for every meal- too much of a good thing tends to turn out not so good in the end. A little piece of cake here and there never hurt anyone so give yourself some room to breath and explore. That seems to be the magic of food. You try something and if it works and you like it – SCORE! If not, well you can always try again. Trust me, my kitchen has seen it’s days of trial and error.
Given that there are so many ways to manipulate the final flavour by adding this or that along with adjusting the ratios, the possibilities are endless.
Want a hotter doughnut? Add a bit more sriracha. Want it mild, add a bit less. The heat level is adaptable to your tastes. Note that the chocolate glaze will also mellow out the bites of deliciousness while the chili flake ‘sprinkles’ will add a bit more heat. All adjustable.
Which reminds me of a coworker of mine who was being mindfull when he prepared a dish for our potluck (work + potlucks always happens). He was super excited for me to try his dish and I gladly took him up on his offer. I had the fork ready when he said, “I didn’t make it very spicy because I was bringing it in for the potluck”. Okay, in my mind I was a little disappointed as I wanted to try his version of the dish. However, the first bite in was packed full of flavour and wow, the heat! Now I like spicy foods and nothing really throws me off, but I am just wondering ‘How toned down did he make this?’ and ‘What does the original version taste like?’. Oh my! Felt the burn on that one.
So in food as in life, make your own version to your tastes and feel the heat.
Chocolate Dipped Sriracha Doughnuts
Some like it hot! Chocolate and sriracha pair up for dessert you will never forget.
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 1 cup buttermilk
- 3 eggs, room temperature
- 1 Tbsp honey
- 1 1/2 Tbsp sriracha
- 1/2 cup butter, melted
- 1/4 cup butter
- 1/4 cocoa powder
- 1/4 cup milk, room temperature
- 2 cups icing sugar
- Dried chili flakes for garnish
- Preheat the oven to 375 degrees. Grease doughnut baking pans with oil.
- In a medium bowl combine sugar, baking powder, baking soda, salt, and flour and set aside.
- In a large measure cup, combine buttermilk, eggs, honey, sriracha and melted butter. Stir with a whisk. Add the wet ingredients to the dry and stir until just combined.
- Using a icing bag with the tip cut slightly to allow about 1/2 inch in diameter opening. Fill the bag with the batter and pipe it into the prepared doughnut baking pans.
- Bake for 10-12 minutes until golden brown. Let cool slightly and remove from pans to cool completely on cooling rack
- In a medium saucepan over low heat, melt the butter.
- Whisk in the cocoa powder and milk until smooth. Increase the heat to medium temperature and bring mixture to boil while whisking.
- Remove from heat and whisk in the icing sugar.
- Dip the cooled donuts in the glaze flat side down and sprinkle a few chili flakes on the top. Let set for at least 30 minutes before serving or storing in an air tight container.