Tim Hortons Style Boston Creme Doughnuts Recipes

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BOSTON CREAM DONUT RECIPE



Boston Cream Donut Recipe image

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

1 batch Doughnut Dough Recipe
2/3 cup granulated sugar
1/4 cup cornstarch
pinch kosher salt
2 cups milk (whole or 2%)
4 egg yolks
2 tablespoons butter (at room temperature)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup powdered sugar
1/4 cup cocoa powder
2 tablespoons butter (at room temperature)
1/2 cup heavy cream (more as needed)
1 teaspoons vanilla extract

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

TIM HORTON'S STYLE BOSTON CREME DOUGHNUTS



Tim Horton's Style Boston Creme Doughnuts image

This copycat recipe is similar to the Boston Creme Doughnuts served at Tim Hortons in Canada and Northern US. Hope you enjoy! Times listed do not include rising or chilling time. I know the recipe sounds daunting but it is really not that hard if you take it step by step. Some of it can be made in advance as well.

Provided by Member 610488

Categories     Breads

Time 1h45m

Yield 14 doughnuts

Number Of Ingredients 21

2/3 cup granulated sugar
2 cups whole milk, divided
1/2 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
1/4 cup cornstarch
5 large egg yolks
3 tablespoons unsalted butter, softened
3/4 cup warm whole milk (105 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 3/4 cups unbleached all-purpose flour
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
4 large egg yolks
1/2 cup unsalted butter, cut into tablespoons and softened
4 ounces bittersweet chocolate, finely chopped
3 tablespoons water
2 tablespoons light corn syrup
1/3 cup granulated sugar
3 tablespoons unsalted butter, softened
vegetable oil (for frying)

Steps:

  • In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
  • Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
  • Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
  • Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  • Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  • Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  • In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  • Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
  • Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
  • Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
  • Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
  • While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  • Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  • Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
  • Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
  • Place the chopped chocolate in a medium heatproof bowl. Set aside.
  • Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
  • Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
  • Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.

Nutrition Facts : Calories 348.6, Fat 16.3, SaturatedFat 9.3, Cholesterol 170.2, Sodium 195.1, Carbohydrate 45.1, Fiber 0.8, Sugar 22.5, Protein 6.2

TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS



Tim Horton's Style Chocolate Cake Doughnuts image

This is a copycat recipe for the Chocolate Cake Doughnuts served in Canada and Northern US. This includes a Mocha glaze but you can top it with anything you wish - try the chocolate glaze from the Boston Creme Doughnut recipe. Recipe does not include chilling time.

Provided by Member 610488

Categories     Dessert

Time 1h

Yield 16 doughnuts

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 tablespoons butter, melted
vegetable oil (for frying, 6-8 cups)
6 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 tablespoon butter
2 teaspoons corn syrup
1 teaspoon instant espresso powder

Steps:

  • In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
  • Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
  • Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
  • When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
  • Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.

Nutrition Facts : Calories 283.5, Fat 13.4, SaturatedFat 7.9, Cholesterol 70.9, Sodium 168.3, Carbohydrate 41.1, Fiber 4.1, Sugar 19.5, Protein 6.4

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  • In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved.
  • Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
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  • Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
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