DONUT FILLING RECIPE RECIPES

Steps:

• Donuts:.
• To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt. Stir together with a fork and set aside.
• In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms.
• With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for 90 minutes.
• Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch.
• Traditional donuts: Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape (if filling donuts with cream, skip this step). Reroll and cut the dough scraps as necessary to make use of all the dough.
• Long Johns: Using a pizza cutter, trim the rounded edges and then cut dough into 4"x2" rectangles. Reroll and cut the dough scraps as necessary to make use of all the dough.
• Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet, and cover loosely with plastic wrap and let rise at room temperature 90 minutes.
• Meanwhile, fit a candy thermometer to the side of a large Dutch oven; add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375°F.
• Place the rings and holes carefully into the hot fat 4 or 5 at a time, or the long johns 2 at a time, being sure not to crowd the pan.
• Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.
• Repeat with the remaining doughnuts, returning the temperature to 375 F between batches.
• Cool the doughnuts for about 10 minutes before topping or glazing. If filling with cream, wait 20 minutes or until room temperatureServe warm or at room temperature.
• (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.).
• Cream filling: Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and water. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
• Fit a pastry bag with a long and narrow tip. Fill the bag with the cream.
• Poke the tip into the side of a room-temperature round donut and pipe the cream in carefully with steady pressure.
• For filled long johns, pipe the cream through three small holes in the bottom of the donut.
• Vanilla Glaze:.
• Mix all glaze ingredients in a bowl until completely smooth.
• One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• Maple-Coffee Glaze:.
• Mix all glaze ingredients in a bowl until completely smooth (will be fairly thick).
• One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• Caramel icing:.
• In a medium heavy-bottomed saucepan, bring sugar, water, and corn syrup to a boil over medium high heat, stirring just to combine before bring to boil. When caramel turns a light amber, remove from heat and CAREFULLY add butter (will sputter and boil). Stir to incorporate, then beat in milk and powdered sugar until smooth- mixture will be thick.
• Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.
• Chocolate icing:.
• In the bowl of an electric mixer, beat butter on medium speed until creamy. Add powdered sugar, cocoa powder, and milk and beat until smooth.
• Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.

Steps:

• For the dough. Stir together your yeast and milk in a bowl. After that, you must let it rest for a minute or until the yeast has dissolved. Then, add your flour, sugar, salt, eggs into the bowl with yeast and milk. Afterward, mix using an electric mixer (attached with dough hook). Make sure to beat on low speed for about three minutes. Or beat it until your dough comes together.
• Next, gradually add your butter; add two pieces of butter at a time, beating after each addition. Then, mix for about 5 to 6 minutes. Or until your butter becomes fully incorporated, and your dough becomes soft.
• Afterward, remove your donut dough from your bowl. Then, make sure to wrap it tightly with cling wrap. After that, place your wrapped dough inside the refrigerator. With that, leave it for 6 to 15 hours. Also, you can prepare your donut dough ahead of time before prepping your white cream filling.
• For the white cream filling. First off, whisk together the sugar, flour, and salt in a small bowl. Then, set aside. In a medium-sized bowl, whisk together your egg yolks for about 30 seconds. Or until well combined. After that, set aside.
• Afterward, slowly whisk your flour mixture into your egg yolk mixture until it becomes thick and pasty.
• Then, place your medium-sized saucepan over medium heat. And warm your milk until you observe bubbles forming around the edges. With that, avoid bringing the milk to a boil.
• After that, remove your saucepan from the heat. And carefully drizzle the warm milk into your egg mixture while whisking constantly. Then, scrape your egg mixture back into the saucepan. And place the saucepan over medium heat. Be sure to whisk constantly for 3 minutes until your mixture thickens. In addition to that, it comes to a boil.
• Next, boil and whisk for about 10 seconds. Then, wait for the cream to become thick and glossy. In addition to that, it no longer has foam on top. When this occurs, ensure to remove the saucepan from the heat as soon as possible.
• Then, pour your white cream filling through a sieve that you set over a small bowl. Once you finish sieving your cream, whisk in your vanilla. After that, cover your bowl with plastic cling wrap. And press the plastic wrap against the surface of your pastry cream. Doing this avoids skin from forming.
• Lastly, place your white cream into the refrigerator for 4 hours. Or until chilled. Keep in mind that you can refrigerate your cream for up to 3 days.
• Donuts assembly and preparation. Make sure to take the baking sheet, line it with your parchment paper. And ensure to spray it with a non-stick cooking spray. Afterward, set it aside.
• Then, take your prepared dough from the refrigerator. And ensure to place it on your well-floured work surface. After that, gently roll your dough into a 12-inch square with a 1/2 inch thickness using a rolling pin.
• Afterward, cut out your dough using a round cutter. And ensure to cut about nine donuts. Next, transfer your donuts into your prepared baking sheet. And cover it with plastic cling wrap sprayed with a non-stick cooking spray. Then, place your baking sheet into a warm area for about 2 to 3 hours. And wait until your donuts double in height and become puffy.
• Next, fill your large pot with about 3 inches of oil. And place it over medium heat. Use a deep-fry thermometer. In addition to that, measure the temperature of your oil. With that, the oil must reach 350 degrees Fahrenheit.
• While waiting for your oil to heat, line the baking sheet with two layers of paper towels. You do this to drain the donuts. Pour some sugar into a smaller bowl and set it aside.
• Afterward, be sure to place three donuts at a time. With that, carefully place your donuts into your hot oil. And fry your donuts for two to three minutes until they become golden brown on the underside. Also, gently turn your donuts over. And ensure to fry for two to three minutes or until the other side becomes golden brown.
• After that, use a slotted spoon. And remove your donuts from the oil into the baking sheet lined with paper towels. Then, repeat the steps until you fried all the donuts.
• When your donuts are cool enough to touch, toss them into the sugar one at a time. Doing this, coat your donuts evenly. After that, return your donuts to the baking sheet lined with paper towels. Then, allow your donuts to cool completely for about 30 to 40 minutes.
• While waiting for your donuts to cool completely, beat your heavy cream using an electric mixer. Do it at medium-high speed until stiff peak. Afterward, whisk your chilled cream to loosen it up. And gently fold in about one-third of your whipped cream. After that, fold your remaining whipped cream until there are no longer visible white streaks. Next, transfer your white cream into a piping bag.
• Lastly, poke a hole in each of your donuts. And fill them with your white cream filling. Once you fill all the donuts, you can serve and enjoy. Always remember, serve your donuts fresh.