Boston Cream Doughnuts

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READY IN: 1hr 2mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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