Subj : 9/14 Filled donuts Day 2
To : All
From : Dave Drum
Date : Fri Sep 12 2025 03:42 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fluffy Donuts w/Coffee Cream Filling
Categories: Breads, Snacks, Chocolate, Dairy
Yield: 24 servings
1/2 c Warm water (115ºF/46ºC)
2 1/4 ts Active dry yeast
1/4 c Sugar
2 lg Eggs; lightly beaten
3/4 c Warm milk
1/2 c Melted butter
1/2 ts Salt
4 1/2 c A-P flour
Canola oil; for frying
MMMMM---------------------COFFEE BUTTERCREAM--------------------------
1 c Butter; room temp
5 c Confectioner's sugar
1 ts Coffee extract
1/3 c Fresh brewed coffee
MMMMM--------------------------GANACHE-------------------------------
8 oz Semi-sweet chocolate chips
1/2 c Heavy cream
1 ts Espresso powder (opt)
FOR THE DONUTS: In a large mixing bowl, combine warm
water, yeast and 1 tsp of the 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 and 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
inch thick. Use a donut cutter that is 3 inches 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 2-3 inches
of oil to 375ºF/190ºC. 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 2-3 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.
FOR THE 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 two
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.
FOR THE GANACHE: Heat up your heavy cream in the
microwave for about two minutes in minute long
increments. It should be VERY hot. Pour over your chips
and espresso powder and let it sit for one 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!
Author: Lizzy Wolff
RECIPE FROM:
https://honestcooking.com
Uncle Dirty Dave's Archives
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... I drive way too fast to worry about cholesterol.
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