📝 About This Recipe
Elevate a humble bakery staple into a sophisticated dessert masterpiece by introducing the transformative power of live fire. Grilling glazed doughnuts caramelizes the exterior sugar into a shatteringly crisp crust while the interior becomes cloud-like and warm. Paired with a boozy berry compote and velvety mascarpone, this dish strikes a perfect balance between nostalgic comfort and gourmet elegance.
🥗 Ingredients
The Doughnuts
- 6 pieces Classic Yeast Glazed Doughnuts (Day-old doughnuts work best as they hold their shape better)
- 4 tablespoons Unsalted Butter (Melted)
- 1 tablespoon Cinnamon Sugar (For dusting)
Bourbon Berry Compote
- 1 cup Fresh Blueberries
- 1 cup Fresh Raspberries
- 1/4 cup Granulated Sugar
- 2 tablespoons Bourbon (Optional, but highly recommended for depth)
- 1 teaspoon Lemon Juice (Freshly squeezed)
Toppings and Garnish
- 1/2 cup Mascarpone Cheese (Chilled)
- 1/4 cup Heavy Cream
- 1 tablespoon Honey
- 1 handful Fresh Mint Leaves (For garnish)
- 1 pinch Sea Salt Flakes (To balance the sweetness)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (approximately 375-400°F). Ensure the grates are meticulously cleaned and lightly oiled to prevent sticking.
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2
In a small saucepan over the grill's side burner or a stovetop, combine the blueberries, raspberries, sugar, and lemon juice.
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3
Simmer the berry mixture for 8-10 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy consistency.
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4
Remove the berry compote from heat and stir in the bourbon. Set aside to cool slightly while you prepare the doughnuts.
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5
In a small bowl, whisk together the mascarpone, heavy cream, and honey until smooth and slightly aerated. Keep chilled until ready to serve.
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6
Slice each glazed doughnut in half horizontally, creating two rings (top and bottom).
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7
Lightly brush the cut side of each doughnut half with the melted butter.
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8
Place the doughnut halves onto the grill grates, cut-side down first. Grill for 1-2 minutes until distinct char marks appear and the sugar begins to bubble.
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9
Carefully flip the doughnuts using a wide spatula. Grill the glazed side for only 30-45 seconds—watch closely as the sugar glaze can burn very quickly.
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10
Remove the doughnuts from the grill and immediately dust the warm, buttery sides with a pinch of cinnamon sugar.
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11
To assemble, place one bottom half of a doughnut on a serving plate, charred-side up.
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12
Top with a generous dollop of the honey-mascarpone cream and a spoonful of the warm bourbon berry compote.
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13
Place the top half of the doughnut over the filling, garnish with a sprig of fresh mint and a tiny pinch of sea salt flakes, and serve immediately.
💡 Chef's Tips
Use 'day-old' doughnuts as they are sturdier and less likely to fall through the grates. Keep a 'cool zone' on your grill; if the sugar starts to flare up, move the doughnuts to the indirect heat side immediately. Don't skip the citrus in the compote; the acidity is vital to cutting through the heavy sweetness of the glaze. If using a gas grill, use a smoke box with cherry wood chips to add a subtle fruity smokiness to the dough.
🍽️ Serving Suggestions
Pair with a stout beer or a dark roast coffee to complement the charred sugar notes. Serve alongside a scoop of high-quality vanilla bean ice cream for an extra indulgent 'à la mode' experience. A glass of chilled Prosecco provides a refreshing effervescence that cleanses the palate between bites. For a kid-friendly version, omit the bourbon and swap the mascarpone for marshmallow fluff.