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Home -> Baked Goods -> Pastries
Ingredients (view qty in metric system instead) Pastry Cream: 1 cup plus 2 tbsp. milk 1/3 cup sugar 3 tbsp. all purpose flour 3 large egg yolks 3/4 tsp. vanilla extract 1 tbsp. butter, diced Doughnuts: 1 cup milk 1/4 cup butter, diced 1/2 cup plus 1/2 tsp. sugar 1/2 tsp. salt 1 package active dry yeast 1/4 cup warm water(110 to 115 degrees) 1/4 tsp. vanilla extract 2 large egg yolks, beaten to blend 3 to 3 1/2 cups all purpose flour 1 large egg white 1 tsp. water oil for frying Glaze: 1 ounce chopped bittersweet chocolate 1 ounce chopped unsweetened chocolate 1 tbsp. butter 1 1/2 cups powdered sugar 1/2 tsp. vanilla extract 1/4 cup boiling water Directions For Cream: Bring milk to a boil in a medium saucepan over medium high heat. Meanwhile, combine sugar, flour and yolks in a large bowl and beat until ribbons form. Whisk 1/2 the hot milk into the flour mixture then return all to the saucepan. Cook without boiling about 2 minutes until thickened, stirring constantly. Cook an additional 2 minutes without boiling. Remove the pan from the heat and stir in vanilla and butter until smooth. Cool cream completely. For Doughnuts: Combine milk, butter, 1/2 cup sugar and salt in medium saucepan and heat to a boil. Remove the pan from the heat and cool milk to lukewarm. Combine yeast, 1/2 tsp. sugar and water in a medium bowl and let stand 5 to 10 minutes until foamy. Add the milk mixture, vanilla, yolks and 2 cups flour to the yeast and beat to form a smooth batter. Add additional flour to form a soft dough. Knead dough about 3 minutes until smooth. Transfer the dough to a large buttered bowl, turning to coat. Cover and let rise about 90 minutes until doubled. Punch down dough and transfer to a floured surface. Roll out to 1/4 inch thick. Cut dough into rounds with a 2 1/2 inch biscuit cutter. Place 2 tsp. of the prepared pastry cream in the center of 1/2 of the dough rounds. Whisk together egg white and water in a small bowl. Brush the edges of the filled dough round with the egg white mixture. Place unfilled dough rounds over the cream and press edges to seal. Place doughnuts on a lightly floured sheet pan and let rise about 1 hour until doubled. Heat oil to 370 degrees in a deep fryer. Working in batches, add doughnuts to the oil and fry about 2 minutes per side until golden. Drain doughnuts on paper towels and cool completely before glazing. For Glaze: Combine bittersweet chocolate, unsweetened chocolate and butter in the top of a double boiler over simmering water. Stir until melted and smooth. Whisk in powdered sugar, vanilla and water to form a thin icing. Cool the glaze slightly then drizzle over the cooled doughnuts. Makes about 2 dozen doughnuts. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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