This recipe came from The Dirty Gourmet during the Pursuit Series at Snowbasin Resort last summer. Unfortunately, the Series was cancelled for this summer but whipping up these super easy beignet-type camp donuts, even at home, brought back some fun memories of long days in the sun, great food, challenging adventures and cocktail parties around the campfire. 

Camp Donuts and Jam Ingredients

Donut Holes:

1 Roll of refrigerated biscuit dough (such as Pillsbury or Annie’s)

Jam:

2 cups sliced strawberries

2 to 4 tablespoons sugar

Juice of 1 small lemon

1 tablespoon chia seeds

1 pinch of kosher salt

CAMP DONUTS RECIPE

In a skillet or a medium pot set over medium heat, place the berries and sugar. Mash the berries with a wooden spoon or a fork, until the berries soften and release their juices, about 5 minutes. Stir in the lemon juice, chia seeds, and salt.

To make the doughnut holes, cut premade biscuit dough in small 1” pieces and shape in a ball. In a fry pan over low heat, add enough oil to cover half of the donut. Cook the donuts on the griddle for about 5 minutes per side, or until they’re lightly browned and cooked through. 

Being stranded inside my own house for who-knows-how-long is forcing me to find ways to bring the adventure home. Travel blogs, YouTube videos and exotic recipes not only relieve stress but help me escape. The one iconic food that will forever take me back to a time where life was rich and filled with ecstasy is Club Med’s White Chocolate Bread. 

The sweet pastry, starter and side dish is served at every meal in every village. I’m a Club Med Geek- Cancun, Turquoise, Guaymas, Punta Cana. I even worked at two villages. So I lived off that White Chocolate Bread. If you’ve been to a Club Med, you know exactly what I’m talking about. 

White Chocolate Bread

10 Yield: 1 loaf

1 1/2 cups flour
14 grams yeast (2 packets)
1/4 teaspoon salt
2/3 cup water
6 ounces white chocolate chips
1. Place the flour, salt, & yeast in the bowl of an
electric mixer. Mix on medium-low or first speed
for 1 minute.
2. Add 2/3 of the water at first, then add the rest as
needed and mix for 10 minutes. If the dough needs
more water, add as needed. The dough should be
smooth, homogeneous, and should not stick to your
fingers when you touch it. It should pull away from the
sides of the bowl.
3. Add the chips and mix for an additional 2-3 minutes
or until the chips are well distributed throughout
the dough.
4. Take the dough out of the bowl and lightly knead into
a ball. Let rest for 5 minutes. Preheat the oven to 400°F.
5. After the 5 minutes of resting, pound the dough flat
and then form the dough into the desired shape
of the loaf you want. This can be done by folding
the dough into the middle and sealing it with your
palm. Repeat this procedure until you have formed
a loaf shape. Place the loaf on a lined sheet pan
with silpat or parchment paper and let rest for
approximately 45 minutes or until it has doubled in
size. If you are in a dry environment, place a damp
cloth over the loaf.
6. Once the dough has doubled, place in the oven
(make sure to place 1/2 cup of water in a pan or
directly on the oven bottom to create vapor) and
bake approximately 20 minutes at 400°F or until
nicely browned on top. Don’t be alarmed if the white
chocolate chips exposed are burned, this is normal.
7. Once the bread is baked, remove from the oven and
let rest on a cooling rack for 10 minutes.
8. Serve warm.

One day soon, I hope, this staycation will be over and Club Med will offer amazing deals so that we can fly to a beautiful place, breathe fresh, clean air and eat that delicious bread while admiring this view. Stay safe and healthy, Everyone!