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 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 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
BOSTON CREAM DONUTS
Everything you love about Boston cream pie but in fried form! Airy yeasted donuts are filled with silky vanilla custard and finished with a decadent chocolate glaze.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h50m
Yield Makes 9
Number Of Ingredients 19
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 FILLING
Make and share this Boston Cream Filling recipe from Food.com.
Provided by Momma2Seth
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1
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BOSTON CREAM DOUGHNUTS RECIPE - SERIOUS EATS
From seriouseats.com
Servings 18Total Time 14 hrsCategory Breakfast Sweets, Doughnuts, PastryPublished 2014-04-25
- Pour warmed milk into medium bowl. Dissolve yeast in milk. Add one tablespoon sugar. Cover tightly with plastic wrap and let stand for 5 minutes or until mixture is foamy.
- In a separate bowl, stir together the eggs, melted butter, and vanilla and set aside. In the bowl of a stand mixer, combine the flours, remaining sugar, and salt.
- Prepare your favorite vanilla pastry cream recipe as directed (I used this recipe). Transfer warm pastry cream into a bowl, place plastic wrap directly over the cream to prevent a skin from forming.
- Remove dough from the refrigerator and turn it out on to a lightly floured work surface. Dust the surface of the dough with flour use a rolling pin to roll out the dough to 1/2 inch thickness.
- Fill a Dutch oven or deep fryer with frying oil. Heat oil over medium high heat to 350°F. Doughnuts will be fragile. Carefully transfer, one at a time to a shallow, heat resistant strainer.
- While doughnuts are cooling, prepare your glaze. In a medium saucepan combine butter, milk, and corn syrup. Heat over medium until butter has just melted.
- Transfer chilled pastry cream to the bowl of a stand mixer. Using the whisk attachment, whip the cream until smooth.
- Once the doughnuts have completely cooled, use the chopsticks to poke a hole in the center of the side of each doughnut. Fit a pastry bag with a small round tip and fill the bag with the filling.
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