• T.O.H. Daily Recipe - 364

    From Dave Drum@1:2320/105 to All on Wed Feb 14 15:48:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Boston Cream Doughnuts
    Categories: Breads, Dairy, Snacks
    Yield: 16 servings

    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 temp
    2 lg Egg yolks; room temp
    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 Cornstarch
    2 c Whole milk
    4 lg Egg yolks; room temp
    2 tb Butter; diced
    1 ts Vanilla extract

    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
    cornstarch 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

    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-in. thickness. Cut circles from the dough
    with a 3-in. biscuit cutter. Place the doughnuts on
    lightly greased baking sheets. Cover and let rise until
    nearly doubled, about 45 minutes.

    EditorrCOs 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

    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

    Taste of Home Test Kitchen

    Makes: 16 doughnuts

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


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