MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fluffy Donuts With Coffee Cream Filling
Categories: Breads, Snacks, Chocolate, Dairy
Yield: 24 Servings
1/2 c Water; warm (115°F/46°C)
2 1/4 ts Active dry yeast
1/4 c Sugar
2 lg Eggs; lightly beaten
3/4 c Warm milk
1/2 c Butter; melted
1/2 ts Salt
4 1/2 c A-P flour
Canola oil; for frying
MMMMM---------------------COFFEE BUTTERCREAM--------------------------
1 c Butter; room temperature
5 c Confectioner's sugar
1 ts Coffee extract
1/3 c Coffee; fresh brewed
MMMMM--------------------------GANACHE-------------------------------
8 oz Semi-sweet chocolate chips
1/2 c Heavy cream
1 ts Espresso powder (optional)
Donuts:
In a large mixing bowl, combine warm water, yeast, and 1 ts sugar.
Stir and let stand for 5 minutes, until the mixture is frothy.
Add the remaining sugar, milk, butter, egg, and salt.
Start to add the flour gradually while stirring, adding only enough
just until the dough gathers in the center of the bowl.
Turn the dough over onto a floured board and knead until the dough
is smooth and elastic. To knead, use your palms to push the dough
down and away from you, then fold it inwards. Push out the dough
again then fold. Repeat until the dough is adequately kneaded.
Shape the kneaded dough into a ball. Place it in a bowl and cover
with a clean towel. Let it rise for 1-1/2 hours until doubled in
size.
After rising, divide the dough into 2 equal portions. On a floured
board, roll out one portion until it is 1/4" thick. Use a donut
cutter that is 3" in diameter to cut out as many donuts and holes
as you can from the dough. Place cut-out donuts, together with the
holes on individual pre-cut parchment papers, and set them on a
large tray or plate. Fold the scrap and re-roll, then cut out more
donuts as possible. Repeat with the other half of the dough.
On a medium, heavy-bottomed pan, heat about 2 to 3" of oil to
375°F/190°C. Carefully lower a few donuts at a time into the oil,
peeling them off from the parchment paper before cooking. Cook on
one side for 2 to 3 minutes, or until golden. Then cook on the
other side for 1 minute or less, until golden. Drain fried donuts
on a wire rack set over a large tray, or on paper towels.
Coffee Buttercream:
Place your room temperature butter into the bowl of a stand mixer
or in a large bowl if you're using a hand mixer, and beat for at
least 2 minutes until it's light and fluffy. Add your coffee
extract and beat to combine. Add your confectioners sugar and mix
on medium until combined and add coffee to a good, smooth
consistency. This may not require the full 1/3 cup.
Ganache:
Heat up your heavy cream in the microwave for about 2 minutes in
1-minute-long increments. It should be very hot. Pour over your
chips and espresso powder and let it sit for 1 minute. Use a spoon
to stir until it's smooth and shiny. If the chocolate is not
completely melted, put all of it back into the microwave for
25 second increments, stirring in between, until it's smooth.
To Assemble:
Fry your doughnuts and dip them in cinnamon sugar while they're
still warm. Let them cool completely and then slice them in half.
Use a round pastry tip or a ziplock with the corner cut out to pipe
the coffee buttercream on one of the halves. Assemble it like a
sandwich and drizzle the chocolate ganache as lightly or as heavily
as you want it. Top with some walnuts if you'd like!
Recipe by Lizzy Wolff
Recipe FROM:
https://honestcooking.com
Uncle Dirty Dave's Archives
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