BOSTON DONUTS RECIPES

Name: Boston Cream Doughnuts
Prep time: 1 h
Cook time: 2 min
Total time: 1 h 2 min
Yield: 18-20 doughnuts
Ingredients: 1/4 cup warm water; 2 tablespoons instant yeast; 1 cup warm milk; 1/4 cup vegetable shortening; 2 eggs; 1/4 cup sugar; 1 teaspoon salt; 3 1/2-4 cups bread flour; 1/4 cup sugar; 3 tablespoons all-purpose flour; 3 egg yolks; 1 cup milk, plus; 2 tablespoons milk; 1 tablespoon unsalted butter; 1/2 teaspoon pure vanilla extract; 1 tablespoon unsalted butter; 2 ounces semisweet chocolate, chopped; 1 1/2 cups icing sugar; 1/2 teaspoon pure vanilla extract; 1/3 cup hot water

BOSTON CREAM DOUGHNUTS RECIPE - FOOD.COM

Boston Cream Doughnuts Recipe - Food.com image

Make and share this Boston Cream Doughnuts recipe from Food.com.

Total Time 1 hours 2 minutes

Prep Time 1 hours

Cook Time 2 minutes

Yield 18-20 doughnuts

Number Of Ingredients 20

Ingredients

1/4 cup warm water
2 tablespoons instant yeast
1 cup warm milk
1/4 cup vegetable shortening
2 eggs
1/4 cup sugar
1 teaspoon salt
3 1/2-4 cups bread flour
1/4 cup sugar
3 tablespoons all-purpose flour
3 egg yolks
1 cup milk, plus
2 tablespoons milk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
2 ounces semisweet chocolate, chopped
1 1/2 cups icing sugar
1/2 teaspoon pure vanilla extract
1/3 cup hot water

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, FatContent 8.4, SaturatedFatContent 3.8, CholesterolContent 62.4, SodiumContent 154.7, CarbohydrateContent 38, FiberContent 1.5, SugarContent 15.5, ProteinContent 5.6

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

Ingredients

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

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