Ingredients
- 3 ounces prosciutto
- 1 cup all-purpose flour
- ¼ cup dark brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup sour cream or creme fraiche
- ¼ cup honey
- 2 tablespoons whole milk
- ¼ cup pitted and chopped dates
How to Make It
- Preheat the oven to 325°F. Grease a doughnut pan and set it aside.
- Cook the prosciutto in a skillet set over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Let cool slightly, chop it into small pieces, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk, and mix until just combined. Turn off the mixer and stir in the dates and prosciutto by hand.
- Fit a pastry bag with a 6 round tip or snip a small opening in a disposable pastry bag and fill the bag halfway with batter. Pipe the batter delicately into the prepared doughnut pan, just about 2 tablespoons per mold, so they’re a little over halfway full (you can also use a small spoon for this job, but I find piping to be much easier). Be careful not to overfill the molds, or your doughnuts will end up looking like muffins.
- Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately, or store in an airtight container for up to 1 day.
