Colorado Syrah Glazed Doughnuts with Haystack Mountain Chevre and Basil Flowers 

Craftwood Inn

404 El Paso Blvd., Manitou Springs, 685-9000, craftwood.com

For doughnuts:

¼ tsp. active dry yeast

12 oz. warm water

4 oz. granulated sugar

1 tsp. kosher salt

2 large whole eggs

8 oz. evaporated milk

7 c. all-purpose flour

2 oz. shortening

2 oz. Haystack Mountain Chevre

pinch basil flowers

pinch black pepper

frying oil

For red wine syrup:

2 c. Colorado Syrah (I prefer the Winery at Holy Cross Abbey)

1 c. granulated sugar

¼ tsp. five-spice powder

For red wine syrup:

Place all ingredients together in a large sauce pot and bring to a boil. Reduce by ¾ and chill. Place in squirt bottle.

For doughnuts:

Mix the water and yeast in a large bowl; allow to sit for five minutes. Add the sugar, salt, eggs and evaporated milk and mix. Add half the all-purpose flour and beat until smooth. Add the shortening and mix until smooth. Add the remaining flour and mix until smooth. Cover and let rest for at least 3 hours in a warm area. Roll out the dough to 1/8 inch thick and cut circles. Deep-fry at 350 degrees until golden brown, about 5 minutes. Drizzle with red wine syrup and garnish with crumbled goat cheese, basil flowers and black pepper. Makes about 1 dozen.


I created this dish to pair with a Colorado wine. The 2010 Syrah from the Winery at Holy Cross Abbey had tons of mocha in the finish, and I thought: What better than savory doughnuts? Finishing with the chevre gives a nice bit of tang, and the sweet red wine syrup infused with five-spice drizzled on top is perfect when right out the deep fryer. Note: Freeze the cheese beforehand to make it easy to shave with a microplane.

— Submitted by chef Brother Luck

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