Boston Cream Fried Dough Recipes

FRIED DOUGH

Steps:

• Preheat the oil to 350 degrees F. Dust the dough with the flour. Pound out the dough as thin as possible with your hands or with a rolling pin. Cut the dough into 2 pieces. Carefully place the dough into the hot oil. Cook until the dough is browned, 1 to 2 minutes, then repeat on the other side. Carefully transfer the dough from the oil to a paper-towel-lined plate.
• Place the dough on a clean plate. Drizzle the chocolate sauce over the dough and dust with the powdered sugar.

BOSTON CREAM DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch square cutter, cut out 9 squares. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total, maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
• Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with about 1/2 cup pastry cream. Fill each donut with about 1 tablespoon cream (it should puff slightly in center). Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets.

BOSTON CREAM FRIED DOUGH

Steps:

• Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate.
• Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings.

FRIED DOUGH

Steps:

• Pour some oil into a heavy-bottomed pot and heat over medium heat until a deep-frying thermometer registers 400 degrees F.
• Cut the pastry scraps into thin strips. Drop the strips into the hot oil, in batches if necessary, and fry for about 30 seconds, flipping. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar.

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

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.)