MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boston Cream Doughnuts
 Categories: Breads, Dairy, Snacks
      Yield: 16 servings

MMMMM-------------------------DOUGHNUTS------------------------------
    1/4 oz Env active dry yeast
      1 c  Warm milk; 115°F/46°C
  3 1/2 c  A-P flour; divided
      1 lg Egg; room temperature
      2 lg Egg yolks; room temperature
    3/4 c  Sugar; divided
    1/2 ts Kosher salt
    1/4 c  Butter; melted
      1 ts Vanilla extract
           Oil; for deep-fat frying

MMMMM------------------------PASTRY CREAM-----------------------------
    1/2 c  Sugar
    1/4 c  Corn starch
      2 c  Whole milk
      4 lg Egg yolks; room temperature
      2 tb Butter; diced
      1 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
      4 oz Semisweet chocolate chips
    1/3 c  Heavy whipping cream

  In a large bowl, dissolve the yeast in warm milk. Add 1 cup of
  flour and mix well. Let stand in a warm place for 30 minutes.

  Add the room temperature egg, egg yolks, 1/4 cup sugar, and salt
  and mix well. Beat in the butter, vanilla, and remaining 2 1/2 cups
  flour. Do not knead.

  Cover and let rise in a warm place until doubled, about
  45 minutes.

  Meanwhile, for the pastry cream, mix the sugar and corn starch in a
  small heavy saucepan. Whisk in the milk. Cook and stir over medium
  heat until thickened and bubbly. Reduce the heat to low, cook and
  stir for 2 minutes longer. Remove from the heat.

  In a small bowl, whisk a small amount of hot mixture into egg
  yolks, and return it all to the pan, whisking constantly. Bring to
  a gentle boil, cook and stir for 2 minutes.

  Remove from heat. Immediately transfer to a bowl.

  Place the bowl of custard in an ice-water bath for a few minutes,
  stirring occasionally. Stir in the butter and vanilla. Press
  plastic wrap onto the surface of the custard. Refrigerate until
  cold.

  Punch the dough down. On a lightly floured surface, roll it out to
  1/2" thickness. Cut circles from the dough with a 3" biscuit
  cutter. Place the doughnuts on lightly greased baking sheets. Cover
  and let rise until nearly doubled, about 45 minutes.

  Editor's Tip:
  After you cut doughnuts from the rolled-out dough, there will be
  scraps that you can gently re-roll to avoid waste and squeak out a
  few more doughnuts.

  In a deep-fat fryer or electric skillet, heat the oil to
  375°F/190°C. Fry the doughnuts, a few at a time, for 1-1/2 to 2
  minutes on each side or until browned. Drain on paper towels after
  you take them out of the hot oil.

  Cut a small hole in the tip of a pastry bag, and insert a small
  pastry tip. Fill the bag with the prepared, refrigerated pastry
  cream. With a small knife, pierce a hole into the side of each
  doughnut. Fill with pastry cream, just a little less than 1/4 cup
  per doughnut.

  In a microwave, melt the chocolate and heavy cream and stir until
  smooth.

  Dip each doughnut halfway, allowing excess glaze to drip off. Place
  on a wire rack and let stand until set. After that, serve them ASAP
  - doughnuts are best fresh, after all!

  Taste of Home Test Kitchen

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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