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

      Title: Fluffy Donuts With Coffee Cream Filling
 Categories: Breads, Snacks, Chocolate, Dairy
      Yield: 24 Servings

    1/2 c  Water; warm (115°F/46°C)
  2 1/4 ts Active dry yeast
    1/4 c  Sugar
      2 lg Eggs; lightly beaten
    3/4 c  Warm milk
    1/2 c  Butter; melted
    1/2 ts Salt
  4 1/2 c  A-P flour
           Canola oil; for frying

MMMMM---------------------COFFEE BUTTERCREAM--------------------------
      1 c  Butter; room temperature
      5 c  Confectioner's sugar
      1 ts Coffee extract
    1/3 c  Coffee; fresh brewed

MMMMM--------------------------GANACHE-------------------------------
      8 oz Semi-sweet chocolate chips
    1/2 c  Heavy cream
      1 ts Espresso powder (optional)

  Donuts:

  In a large mixing bowl, combine warm water, yeast, and 1 ts sugar.
  Stir and let stand for 5 minutes, until the mixture is frothy.

  Add the remaining sugar, milk, butter, egg, and salt.

  Start to add the flour gradually while stirring, adding only enough
  just until the dough gathers in the center of the bowl.

  Turn the dough over onto a floured board and knead until the dough
  is smooth and elastic. To knead, use your palms to push the dough
  down and away from you, then fold it inwards. Push out the dough
  again then fold. Repeat until the dough is adequately kneaded.

  Shape the kneaded dough into a ball. Place it in a bowl and cover
  with a clean towel. Let it rise for 1-1/2 hours until doubled in
  size.

  After rising, divide the dough into 2 equal portions. On a floured
  board, roll out one portion until it is 1/4" thick. Use a donut
  cutter that is 3" in diameter to cut out as many donuts and holes
  as you can from the dough. Place cut-out donuts, together with the
  holes on individual pre-cut parchment papers, and set them on a
  large tray or plate. Fold the scrap and re-roll, then cut out more
  donuts as possible. Repeat with the other half of the dough.

  On a medium, heavy-bottomed pan, heat about 2 to 3" of oil to
  375°F/190°C. Carefully lower a few donuts at a time into the oil,
  peeling them off from the parchment paper before cooking. Cook on
  one side for 2 to 3 minutes, or until golden. Then cook on the
  other side for 1 minute or less, until golden. Drain fried donuts
  on a wire rack set over a large tray, or on paper towels.

  Coffee Buttercream:

  Place your room temperature butter into the bowl of a stand mixer
  or in a large bowl if you're using a hand mixer, and beat for at
  least 2 minutes until it's light and fluffy. Add your coffee
  extract and beat to combine. Add your confectioners sugar and mix
  on medium until combined and add coffee to a good, smooth
  consistency. This may not require the full 1/3 cup.

  Ganache:

  Heat up your heavy cream in the microwave for about 2 minutes in
  1-minute-long increments. It should be very hot. Pour over your
  chips and espresso powder and let it sit for 1 minute. Use a spoon
  to stir until it's smooth and shiny. If the chocolate is not
  completely melted, put all of it back into the microwave for
  25 second increments, stirring in between, until it's smooth.

  To Assemble:

  Fry your doughnuts and dip them in cinnamon sugar while they're
  still warm. Let them cool completely and then slice them in half.
  Use a round pastry tip or a ziplock with the corner cut out to pipe
  the coffee buttercream on one of the halves. Assemble it like a
  sandwich and drizzle the chocolate ganache as lightly or as heavily
  as you want it. Top with some walnuts if you'd like!

  Recipe by Lizzy Wolff

  Recipe FROM: https://honestcooking.com

  Uncle Dirty Dave's Archives

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