food

Compiled Recipe – Filled Doughnuts

Fillet Doughnuts

Ingredients:
* 2 tbsp warm water
* 1 tbsp active dry yeast
* ¾ cup warm milk
* ¼ cup sugar, plus 1 ½ cups to coat
* 1 large egg
* ¼ cup shortening
* 2 cups all purpose flour
* ½ cup cake flour
* ½ tsp salt
* 4 cups corn oil (to fry)
* 1 ¼ cups milk
* yolks from 2 large eggs
* 1/3 cup sugar
* 2 tbsp cornstarch
* ½ tbsp vanilla extract
* 2 tbsp butter
* 1 cup whipping cream, whipped to still peaks

Preparations:
1) Place warm water in the bowl of an electric mixer fitted with the dough hook attachment. Sprinkle yeast over. Let it stand for 5 minutes or until foamy.

2) Add milk, ¼ cup sugar, egg and shortening. Mix on low speed for 3 to 5 minutes.

3) Combine flours and salt in another bowl; mix well.

4) Add 1 cup of flour mixture to milk mixture and mix on low speed for 3 to 5 minutes.

5) Add remaining flour mixture, ½ cup at a time. Knead dough for about 10 minutes on low speed or until dough is smooth, elastic and pulls away from the sides of the bowl. (Note: You can add 1 to 2 tablespoons all purpose flour if dough is still sticky after 15 minutes of kneading.)

6) Transfer dough to a greased bowl and cover with plastic wrap. Allow to rise until double in size, about 30 minutes.

7) Meanwhile, make the vanilla cream filling: Place milk in a saucepan and bring to a boil.

8) Whisk together yolks, sugar, cornstarch and vanilla in a medium bowl. Pour half of the hot milk into the yolk mixture; mix well. Pour milk-yolk mixture back into the saucepan. Whisk continuously over medium heat until thick, about 10 to 12 minutes. Add butter and mix well.

9) Transfer mixture to a large bowl and place plastic wrap directly on the surface. Let cool to room temperature then chill in the refrigerator.

10) Gently fold 1 cup chilled vanilla mixture into whipped cream; whisk lightly. Transfer to a pastry bag fitted with a no. 7 plain round tip. Refrigerate until ready to use.

11) Once dough has doubled in size, gently punch down then turn onto a lightly floured surface. Roll out using a rolling pin until 1/3 –inch thick.

12) Cut dough into circles using a floured 3 ½-inch round cookie or doughnut cutter. Transfer rounds to parchment paper-lined sheet pans. Allow to rise, uncovered, until double in size, about 15 to 20 minutes.

13) Heat oil to 350˚F in a deep, heavy-bottomed pan. Slide doughnuts into the hot oil using a wide spatula or turner. When they rise to the surface, turn them over. Fry until golden on each side.

14) Remove from a pan using a slotted spoon. Drain on a wire rack. Let cool for a few seconds. Place remaining sugar on a plate. Coat doughnuts with sugar. Transfer to a wire rack and continue to cool.

15) Make a hole on the sides of the doughnuts using the piping tip. Squeeze in filling. Serve immediately.

 

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