BEST DONUTS IN BOSTON RECIPES

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BOSTON CREAM DOUGHNUTS RECIPE - NYT COOKING



Boston Cream Doughnuts Recipe - NYT Cooking image

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

Total Time 3 hours

Yield About 1 dozen

Number Of Ingredients 20

1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
a pinch of salt
2 eggs
2 cups cream
2 tablespoons softened unsalted butter
2 teaspoons vanilla

Steps:

  • For the doughnuts
  • For the glaze
  • For the pastry cream filling

Nutrition Facts : @context http//schema.org, Calories 721, UnsaturatedFatContent 29 grams, CarbohydrateContent 73 grams, FatContent 45 grams, FiberContent 2 grams, ProteinContent 9 grams, SaturatedFatContent 14 grams, SodiumContent 269 milligrams, SugarContent 35 grams, TransFatContent 0 grams

BOSTON CREAM DONUTS RECIPE | MARTHA STEWART



Boston Cream Donuts Recipe | Martha Stewart image

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     Breakfast & Brunch Recipes

Total Time 4 hours 50 minutes

Prep Time 50 minutes

Yield Makes 9

Number Of Ingredients 19

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 3/4 cups bread flour
2/3 cup warm water
1/3 cup whole milk
2 1/4 teaspoons instant dry yeast (one 1/4-ounce package)
1 large egg plus 1 large yolk, room temperature
1/3 cup granulated sugar
2 teaspoons kosher salt
4 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable-oil cooking spray
Vegetable, peanut, or safflower oil, for frying (about 8 cups)
No-Fuss Pastry Cream, for filling

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.

More about "best donuts in boston recipes"

BOSTON CREAM DONUTS RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
  • 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard. 5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. 7) Once the dough has risen, proceed with the donuts. 8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 10) Using a 3.5? biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again. 11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil. 13) While the donuts cool a bit, make the ganache. 14) Heat the cream in a small pan over medium heat until just below boiling point. 15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
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DOUGHNUTS RECIPE - NYT COOKING
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 313 per serving
  • 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. Glaze or fill as follows, and serve as soon as possible.
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BEST BOSTON CREAM DONUTS RECIPE - HOW TO MAKE BOSTON CREAM ...
 Chocolate glaze and vanilla custard filling make Boston Cream Donuts the ultimate indulgence.
From delish.com
Total Time 3 hours
Category dessert
  • In a heat proof container, warm the half and half in the microwave in 15 second increments until it reaches 115°F. In the bowl of a stand mixer fitted with a dough hook attachment, combine sugar, yeast, and warmed half and half. Combine gently with a small whisk and let sit until foamy, 10 to 15 minutes.  Add the salt, vanilla, butter, and eggs and mix to combine. Turn the stand mixer to medium speed and slowly add 2 cups of the flour, mixing until smooth. Add the remaining ¼ cup flour and continue to knead for 2 to 3 minutes or until the dough begins to pull away from the side of the bowl. The dough should be cohesive and sticky. Use a rubber spatula to help release the dough to a lightly floured surface and sprinkle the top with a pinch of flour. Knead until elastic, about 1 minute.  Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for 1 hour and 20 minutes. In a small saucepan, vigorously whisk the sugar and yolks until smooth and pale yellow. Add cornstarch and flour and whisk until smooth and all large lumps are broken up and mixture begins to thicken.  Add milk and bring to a simmer over medium heat, whisking continuously until thick, 7 to 8 minutes. Remove from the heat, add the butter, salt, and vanilla and stir until smooth. Use a rubber spatula to scoop into a bowl and cover the surface with plastic wrap.  Cool completely at room temperature, then whisk again until smooth. Transfer to a pastry bag. Refrigerate until ready to use. On a lightly floured surface, roll dough into a 10 inch circle about ½ inch thick. Thicker is better. Using a lightly floured 3-inch round cutter, cut 8 donuts.  Gently form the rest of the dough into a ball, keeping the smaller pieces toward the center. Roll the dough into a ½ inch thick disk and cut two more donuts.  Transfer to parchment paper-lined baking sheets, leaving 2 inches between each donut. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes. When you have about 15 minutes left on the second rise, heat a large heavy bottomed saucepan over medium head and add 2-inches of canola oil. Heat until a deep-fry or candy thermometer reads 350°F.  Working in batches, fry the donuts, flipping once until golden, 2 to 3 minutes.  Using a slotted spoon, transfer to a baking sheet fitted with a wire rack to cool completely. Fill a small saucepan with 1-inch water and place over medium heat. Nest a medium heatproof bowl over the saucepan and add the chocolate chips, half and half, butter, vanilla, salt, and sugar. Whisk until the chocolate chips and butter are melted and sugar is dissolved.  Whisk until smooth and keep warm over the double boiler. Using a skewer, make a hole in one side of the donut. Wiggle it in there to make a little hole that you can fill.  Working with one donut at a time, pipe custard into each donut.  Let the donuts sit for a few minutes to see if any custard oozes out. If needed, simply wipe with a paper towel to clean up the outside of the donut.  Dip the top of each donut into the glaze and place on a rack set over a sheet tray to set completely before serving. 
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BOSTON CREAM DONUTS RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
  • 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard. 5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. 7) Once the dough has risen, proceed with the donuts. 8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 10) Using a 3.5? biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again. 11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil. 13) While the donuts cool a bit, make the ganache. 14) Heat the cream in a small pan over medium heat until just below boiling point. 15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
See details


DOUGHNUTS RECIPE - NYT COOKING
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 313 per serving
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