MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Boston Cream Doughnuts
Categories: Breads, Dairy, Snacks
Yield: 16 servings
MMMMM-------------------------DOUGHNUTS------------------------------
1/4 oz Env active dry yeast
1 c Warm milk; 115 F/46 C
3 1/2 c A-P flour; divided
1 lg Egg; room temperature
2 lg Egg yolks; room temperature
3/4 c Sugar; divided
1/2 ts Kosher salt
1/4 c Butter; melted
1 ts Vanilla extract
Oil; for deep-fat frying
MMMMM------------------------PASTRY CREAM-----------------------------
1/2 c Sugar
1/4 c Corn starch
2 c Whole milk
4 lg Egg yolks; room temperature
2 tb Butter; diced
1 ts Vanilla extract
MMMMM---------------------------GLAZE--------------------------------
4 oz Semisweet chocolate chips
1/3 c Heavy whipping cream
In a large bowl, dissolve the yeast in warm milk. Add 1 cup of
flour and mix well. Let stand in a warm place for 30 minutes.
Add the room temperature egg, egg yolks, 1/4 cup sugar, and salt
and mix well. Beat in the butter, vanilla, and remaining 2 1/2 cups
flour. Do not knead.
Cover and let rise in a warm place until doubled, about
45 minutes.
Meanwhile, for the pastry cream, mix the sugar and corn starch in a
small heavy saucepan. Whisk in the milk. Cook and stir over medium
heat until thickened and bubbly. Reduce the heat to low, cook and
stir for 2 minutes longer. Remove from the heat.
In a small bowl, whisk a small amount of hot mixture into egg
yolks, and return it all to the pan, whisking constantly. Bring to
a gentle boil, cook and stir for 2 minutes.
Remove from heat. Immediately transfer to a bowl.
Place the bowl of custard in an ice-water bath for a few minutes,
stirring occasionally. Stir in the butter and vanilla. Press
plastic wrap onto the surface of the custard. Refrigerate until
cold.
Punch the dough down. On a lightly floured surface, roll it out to
1/2" thickness. Cut circles from the dough with a 3" biscuit
cutter. Place the doughnuts on lightly greased baking sheets. Cover
and let rise until nearly doubled, about 45 minutes.
Editor's Tip:
After you cut doughnuts from the rolled-out dough, there will be
scraps that you can gently re-roll to avoid waste and squeak out a
few more doughnuts.
In a deep-fat fryer or electric skillet, heat the oil to
375 F/190 C. Fry the doughnuts, a few at a time, for 1-1/2 to 2
minutes on each side or until browned. Drain on paper towels after
you take them out of the hot oil.
Cut a small hole in the tip of a pastry bag, and insert a small
pastry tip. Fill the bag with the prepared, refrigerated pastry
cream. With a small knife, pierce a hole into the side of each
doughnut. Fill with pastry cream, just a little less than 1/4 cup
per doughnut.
In a microwave, melt the chocolate and heavy cream and stir until
smooth.
Dip each doughnut halfway, allowing excess glaze to drip off. Place
on a wire rack and let stand until set. After that, serve them ASAP
- doughnuts are best fresh, after all!
Taste of Home Test Kitchen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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