BOSTON CREAM DOUGHNUT HOLES RECIPE - (4.3/5)
Provided by lb6156
Number Of Ingredients 4
Steps:
- Cut each biscuit into fourths and roll each piece into a ball.. Fry them up in batches of 4, making sure to turn them so they fry evenly... Make the Vanilla Pudding according to the instructions..set aside. Melt the Chocolate according to the product instructions..set aside. Fill them with some of the Vanilla Pudding/Pastry Cream, and then drizzle them with some of the melted Chocolate... Let them set up for a few minutes (feels like hours)... ~Dig in! :)
BOSTON CREAM DONUT RECIPE
Light and airy Boston cream doughnuts are filled with a creamy vanilla pastry cream and topped with a thick chocolate coating.
Provided by Whitney Wright
Categories Dessert
Time 17h35m
Number Of Ingredients 14
Steps:
- Make the doughnuts. While the doughnuts are doing their last proof, make the cream filling.
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 34 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BOSTON CREAM DOUGHNUTS
This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you'll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.
Provided by Mark Bittman
Categories breakfast, brunch, snack, dessert
Time 3h
Yield About 1 dozen
Number Of Ingredients 20
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
- For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
- Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
- To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 45 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 35 grams, TransFat 0 grams
BOSTON CREAM DONUTS
Steps:
- For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes.
- Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper and lightly sprinkle with flour.
- On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that's 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes.
- For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside.
- To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes.
- To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy!
BOSTON CREAM DOUGHNUTS
Make and share this Boston Cream Doughnuts recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 1h2m
Yield 18-20 doughnuts
Number Of Ingredients 20
Steps:
- For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.
- Whisk in the milk and shortening.
- Stir in the eggs, sugar, salt and 3 cups of the flour.
- Mix to make a soft dough.
- Knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required to form a soft but elastic dough.
- Place the dough in a lightly greased bowl, cover the bowl with a damp cloth and let rise for 45 minutes or until doubled.
- For the filling, whisk the sugar, flour, and egg yolks together in a bowl.
- In a small saucepan, bring the milk to a boil.
- Stir 2 TBS of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
- Stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
- Remove from heat.
- Stir in the butter and vanilla and let cool.
- Place in a bowl, covering with plastic wrap to help prevent a skin from forming.
- Put in the fridge until needed.
- Turn the dough onto a lightly floured surface.
- Pinch off pieces and form into small balls, about the size of golf balls.
- Cover and let rise for 25 minutes.
- In a dutch oven heat 4 inches of oil to 375*F.
- Add the doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on first side.
- Turn and fry on the second side for 15 to 30 seconds.
- Using a slotted spoon, transfer to paper towels to drain and let cool.
- Whisk the custard to smooth and fluff it.
- Put the custard in a pastry bag fitted with a large plain tip.
- Split each cooled doughnut in half and pipe or spoon in some custard.
- For the glaze, melt the butter and chocolate in a double boiler over barely simmering water.
- Add the sugar and vanilla, stirring until smooth.
- Add enough water to make a thin glaze.
- Let cool for 1 minute, then drizzle over the doughnuts.
- If the glaze gets too stiff, add more hot water to make it workable again.
- Enjoy!
Nutrition Facts : Calories 245.1, Fat 8.4, SaturatedFat 3.8, Cholesterol 62.4, Sodium 154.7, Carbohydrate 38, Fiber 1.5, Sugar 15.5, Protein 5.6
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- Cut 2 tablespoons of the unsalted butter into cubes and place in a small bowl. Let sit at room temperature until softened.
- Pour 6 tablespoons of the whole milk into a medium microwave-safe bowl. Microwave until just warm to the touch, about 10 seconds. Sprinkle with 1 packet active dry yeast and let sit until bubbly and foamy, about 5 minutes.
- Place 1 3/4 cups all-purpose flour, 2 tablespoons of the granulated sugar, and 1/2 teaspoon of the kosher salt in the bowl of a stand mixer and whisk to combine.
- Add the 2 tablespoons room temperature unsalted butter. Mix on medium-low speed until incorporated, about 1 minute. Increase the speed to medium-high and beat until the dough is smooth and elastic, 4 to 5 minutes more.
- Coat a large bowl with vegetable oil. Using your hands, gather the dough into a ball. Place in the bowl and cover the bowl with plastic wrap. Let sit in a warm spot until almost doubled in bulk, about 1 hour.
- Place the remaining 1/2 cup of the granulated sugar, remaining 4 large egg yolks, 1/4 cup cornstarch, and 1/8 teaspoon of the kosher salt in a small saucepan and whisk until combined and lightened in color.
- Place the saucepan over medium-high heat and cook, stirring constantly, until the butter melts and the mixture comes to a boil, about 8 minutes. Let boil, stirring constantly and scraping the bottom of the saucepan to make sure nothing sticks, until thickened, about 1 minute.
- Press a sheet of plastic wrap directly onto the pastry cream to prevent a skin from forming. Let cool to room temperature. Refrigerate until completely cooled, about 1 hour.
- Lightly dust a work surface with all-purpose flour. Place the dough on the surface and roll out with a rolling pin until about 1/2-inch thick. Use a 3-inch round cutter and cut out as many rounds as you can.
- Heat 6 cups vegetable oil in a large pot or Dutch oven over medium heat until 350°F. Meanwhile, fit a wire rack onto a baking sheet.
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