Boston Cream Donut Food

BOSTON CREAM DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch square cutter, cut out 9 squares. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total, maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
• Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with about 1/2 cup pastry cream. Fill each donut with about 1 tablespoon cream (it should puff slightly in center). Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets.

BOSTON CREAM DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
• For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
• Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
• To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)

BOSTON CREAM DOUGHNUTS

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!

BOSTON CREAM DOUGHNUTS TOPPED WITH CACAO NIBS

Steps:

• For the dough: Put the warm water in a medium bowl and whisk in the yeast. Set aside to proof until you see bubbles on the surface, about 10 minutes. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, then cover with plastic and set aside in a warm place, at least 10 minutes.
• Meanwhile, cream together the butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy, 8 to 10 minutes. Do not skimp on or rush the creaming time. Add the eggs with the mixer on low speed, one by one, followed by the vanilla and salt. If the mixture seems to separate, slightly increase the speed and keep going; it will come back together. Add the bread flour and mix on low speed until fully incorporated. Pour in the yeast mixture and mix until thoroughly incorporated. Put the dough in an oiled bowl and proof again in a warm place for about 1 1/2 hours.
• For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and remaining 1/4 cup heavy cream in a second bowl. Beat both with a whisk to a homogeneous mixture. Set aside.
• When the cream comes to a boil, whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
• Return the pan to medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding, 3 to 5 minutes. Strain into a bowl and chill until firm, about 2 hours (chilling can be done really quickly over an ice bath).
• Prepare the frying oil: Heat the oil in a medium heavy-bottomed pot fitted with a deep-frying thermometer until it reaches 350 degrees F. Fit a cooling rack into a sheet pan for landing finished doughnuts.
• Roll and cut the dough: Lightly sprinkle a cool surface with an even layer of flour and dust a baking sheet with flour. Lightly flour a rolling pin and a 3 1/2-inch round cookie cutter, being careful not to use too much. Turn the dough out onto the surface and use the rolling pin to first gently flatten, then roll the dough out to 1/2- to 1-inch thick. Cut rounds of dough with the cookie cutter and turn them onto the floured baking sheet to rest in a warm place, 20 to 30 minutes (see Cook's Note). You cannot re-roll or use scraps unless you fry them "as is," so cut your doughnut rounds very close together to maximize yield.
• Fry the doughnuts: When the oil reaches 350 degrees F, drop 2 to 3 doughnuts into the hot fat and cook, turning occasionally, until golden brown on both sides, 3 to 4 minutes. Remove them with a slotted spoon or fish spatula and set on the cooling rack. Continue with the remaining doughnuts and set aside to cool.
• For the glaze and topping: Melt the dark chocolate chunks over a double boiler until smooth. Remove from the heat and add the corn syrup. Stir to combine and set aside. If the chocolate begins to seize, adjust with a splash of hot water.
• Melt the butter in a small pan over low heat. Add the cacao nibs and toast for about 1 minute. Transfer the cocoa nibs to a paper towel to dry.
• Fill the doughnuts: Transfer the cooled pastry cream to a pastry bag fitted with a pastry tip. Poke the pastry tip into the side of each doughnut to inject cream into the center of each.
• Finish the doughnuts: Dip the tops of the filled doughnuts into the melted chocolate and sprinkle with the toasted cacao nibs. Place on a rack and let set, 15 minutes.

BOSTON CREAM DONUTS

Steps:

• Line a large baking sheet with a few layers of paper towels. Lightly grease another large baking sheet with butter or nonstick baking spray. Set both aside for later use.
• In a small bowl, combine the yeast and warm water; set aside until it foams up, about 5 minutes.
• In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved.
• Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!
• Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour. (If you plan on making the dough in advance, see recipe notes).
• Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
• Using a rolling pin, gently roll the dough out into a large rectangle, approximately 1/2" to 3/4" inch in thickness. Using a lightly floured 2 and 1/2-inch round dough cutter, cut an equal amount of circles from the rectangle. Use any dough scraps to make donuts hole! Just roll into tiny balls.
• Transfer the donuts to the prepared lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes, or until the doughnuts have almost doubled in size.
• When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry donuts, a few at a time, for 1-2 minutes on each side, or until golden brown.
• Transfer cooked donuts onto the prepared paper towel lined baking sheet, continuing until all donuts have been fried.
• In a medium-sized bowl, whisk together the egg yolks, sugar, and cornstarch. Set aide.
• In a medium-sized saucepan, warm the milk over medium-heat until it comes to a gentle boil.
• Remove the pan from heat and slowly whisk 1 cup of the hot milk into the egg yolk mixture, whisking constantly.
• Return the mixture to the pan containing the remaining milk.
• Place over medium-high heat and cook, whisking constantly, until it comes to a boil. Once boiling, continue to cook, whisking constantly, for 2 minutes, or until very thick.
• Remove from heat. Scrape the bottom and sides of the pan with a spatula, then whisk smooth.
• Whisk in the butter, whisking until completely melted. Then whisk in the vanilla and salt.
• Strain the custard through a fine-mesh sieve and into a medium-sized glass bowl.
• Cover with plastic wrap, pressing the wrap directly onto the surface to avoid a skin forming.
• Cool to room temperature, then place in the refrigerator for at least 2 hours, or until well chilled.
• Boston cream filling will keep, stored in the fridge, for up to 4 days!
• When ready to fill donuts, scrape the filling into a large pastry bag fitted with a small round nozzle.
• Using a large straw, or your pinky finger, make a small hole on the side of each doughnut.
• Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. You can add a lot of filling, just be sure not to add so much the donut tears. Repeat with all donuts.
• Place the finely chopped chocolate (or chocolate chips) in a medium-sized heatproof bowl. Set aside.
• Warm the cream over medium heat until it comes to a boil. Add in the espresso powder, if using, and whisk smooth.
• Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth.
• Dip the top of each donut into the glaze, allowing excess chocolate to drip off before placing it on a large serving platter. Repeat with all donuts. Allow glaze to set, about 20 minutes. You can speed this up by placing the donuts in the fridge.
• Donuts are best served the day they are made. Store leftovers in the fridge, wrapped in saran wrap, for up to 48 hours.