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Make the foie gras mousse.
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2
Put the foie in a skillet over very low heat.
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3
Once some fat has rendered and pooled, about 3 minutes, add the grapes and shallots to the skillet.
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4
Cook until the shallots soften and the foie begins to melt and darken in color, about 5 minutes.
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5
Add the Cointreau and cook for 1 minute more.
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Carefully pour the hot mixture into a blender with the salt.
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Then, with the blender running on the lowest speed, very carefully and slowly pour in the cream and increase the speed to high until combined.
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(The mousse at this stage will be very loose--it will set when refrigerated.)
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9
Transfer the mousse to another vessel and chill in the fridge, uncovered, until cool to the touch.
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10
Pour or scrape the chilled mousse into a plastic bag or disposable pastry bag with no tip.
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Tie or seal the bag and allow to chill in the refrigerator until completely cool, at least 1 hour.
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12
Make the dough.
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13
Activate the yeast by adding the sugar and warm water to the bowl of a stand mixer fitted with the dough hook attachment, then sprinkle in the yeast.
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Cover the bowl with a towel and let sit until the yeast has foamed up, about 10 minutes.
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Meanwhile, in a small pot over low heat, melt the butter, then set aside to cool slightly.
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In a separate bowl, whisk together the remaining dry ingredients.
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Once the yeast has foamed up, add the dry ingredients to the stand mixer bowl and slowly combine with the dough hook.
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Using a rubber spatula, scrape down the sides.
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Continue kneading the dough on low, then gradually add the butter, then add the beaten eggs one-half at a time.
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Once the dough is uniform, turn it out onto a clean, floured work surface and knead just until smooth, about 10 turns, but not too much, or it will begin to toughen.
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Place the dough in a buttered bowl and cover with plastic wrap.
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Let rise in the bowl on a heating pad set to low until doubled in size, about 1 hour.
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23
Flip the risen dough out onto a floured surface, knead once, and regrease the bowl.
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Flip the dough back into the regreased bowl and cover with plastic wrap.
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Let the dough rise on the heating pad once again until doubled, about 1 hour more.
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26
Make the doughnuts.
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Fill a Dutch oven halfway with vegetable oil, clip on a candy thermometer, and bring the oil to 350F over medium heat.
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Lightly four a sheet pan.
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Line another sheet pan (or plate) with paper towels or use a cooling rack.
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Place the dough on a clean floured work surface.
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Using a rolling pin, very gently roll out the dough to a thickness of 12 inch.
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32
Cut out circles of the dough with a pint-size glass or ring cutter.
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(You might be inclined to reroll the scraps, but the doughnuts produced from rerolled dough will be tough.)
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Place the circles onto the floured sheet pan, cover with a clean kitchen towel, and let rise for at least 10 minutes.
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Make sure to monitor your oil so that it does not overheat.
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When the oil is to temperature, and working in batches, drop the doughnuts into the hot oil and fry until risen on one side, about 1 minute, then flip and cook the other side for another minute.
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Use a spider to remove them from the hot oil, then land on the paper towel- or rack-lined sheet pan (or plate).
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Allow to cool slightly.
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Bag it up!
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40
Transfer the jelly to a pastry bag or zip-top bag.
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41
HOLD IT?
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The mousse can be made in advance and held for up to a week.
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43
I highly recommend making this in advance, as the dough requires attention.
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The last thing you want is to be staring at your dough while the foie is in fames or vice versa.
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45
The dough must be fried immediately after its third rise.
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46
From there, the doughnuts can be held for up to 6 hours before they show signs of deterioration.
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If you want hot doughnuts after you have cooked them, reheat the oil, but this time to 375F.
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Fry the precooked doughnuts for just a moment on each side, then land on a rack or paper towel-lined plate.
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Fill the doughnuts.
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50
If your doughnuts are hot, use a twice-folded paper towel to hold the doughnut, then stick a knife or chopstick in the side of the doughnut to create a tunnel.
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Cut the tip of the bag and pipe the foie gras mousse into the hole until the doughnut feels full and heavy.
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52
Next, pipe in some of the jelly, allowing it to dribble out of the doughnut.
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Set the doughnut back on the rack, sprinkle with a tiny pinch of salt, and, using a fine-mesh sieve or shaker, dust with confectioners' sugar.
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54
PLATE IT!
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Whatever you do, don't serve this with a knife and fork.
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56
It's a freaking doughnut.
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Pick it up and eat it, or tear off a bite for your friend.
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Every blessing has its curse, and people eating doughnuts with a knife and fork is mine.
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And it happens ALL THE TIME.
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CHEAT IT!
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You can create this entire dish with already made ingredients, or with a combination of homemade and premade ingredients.
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62
Foie gras mousse is available frozen online!
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If you have a doughnut shop that you love, I'll bet your bippy that they'll be happy to sell you some unglazed, unholed doughnuts for your filling pleasure.
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If they aren't happy to do that, remind them that you will pay full price for less work on their part.
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Then fill them with foie and sell them at five times what you paid for them directly in front of their store.
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66
BREAK IT: Thanksgiving doughnuts!
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67
Use cranberry sauce.
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68
Get herbaceous with some parsley, sage, and marjoram in the mousse.
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69
Mix the mousse with torn toasted bread, until softened.
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70
Chop this up, and pipe the foie-stuffing into the doughnuts.
