Copycat Dunkin Donuts Boston Creme Donuts Food

COPYCAT DUNKIN' DONUTS BOSTON CREME DONUTS

Steps:

• Boston Creme Doughnuts:.
• Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• 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. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, 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, in a warm place, until it doubles in size, about 1 hour. While the dough rises make the pastry cream.
• Pastry Cream:.
• in a small saucepan combine sugar, flour, cornstarch and salt. Over medium heat, whisk in eggs and cream. Continue cooking, whisking constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust 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 butter and vanilla. Strain through a fine-mesh sieve, into a bowl set over an ice bath. Refrigerate until chilled before using.
• Making the doughnuts:.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a floured 3- inch pastry cutter, or thin-rimmed drinking glass. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. As you work, place the doughnuts on lightly floured baking with about 3 inches of room between each one. Let rise in a warm place until they have puffed and their tops have domed, about 45 minutes. About 15 minutes before the doughnuts are done rising, Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375 degrees F.
• Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 45 seconds to a minute, use a slotted spoon, or tongs to flip; cook until they're deep golden all over. About 2 to 3 minutes total. Transfer the doughnuts to the prepared racks, and repeat with the rest of the dough, ensuring the dough remains at 375 degrees F while frying.
• Glaze:.
• Whisk together powdered sugar, unsweetened cocoa powder, milk vanilla until smooth.
• Filling the Doughnuts:.
• Poke a chopstick into the side of each doughnut, and gently hollow out some space inside by gently wiggling it from side to side.Fill a pastry bag fitted with a #4 tip or higher with pastry cream. Insert the tip into the hole and squeeze. If the filling clumps up toward the center of the doughnut, poke a hole on the other side and repeat the filling process.
• Dip the tops of the doughnuts in the glaze, allowing excess glaze to drip back into bowl. Place doughnuts on a rack top with sprinkles, if desired. Allow to harden for at least 2 hours.

DUNKIN DONUTS VANILLA FILLED DOUGHNUTS (COPYCAT)

Steps:

• Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.
• Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
• Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
• When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
• Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.

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!

TIM HORTON'S STYLE BOSTON CREME DOUGHNUTS

Steps:

• In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
• Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
• Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
• Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
• Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
• Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
• In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
• Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
• Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
• Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
• Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
• While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
• Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
• Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
• Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
• Place the chopped chocolate in a medium heatproof bowl. Set aside.
• Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
• Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
• Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.

PUMPKIN SPICE MUFFINS (LIKE DUNKIN DONUTS)

Steps:

• 10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain. This also has really good reviews, I've checked and double checked. If you're a cook and don't agree with the recipe -- move on to another recipe This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great. If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less. I am going to delete this, as my other recipe's have great reviews.
• Preheat oven to 350. Mix together spice cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins. Fill to the top. Sprinkle the tops with brown sugar. Bake for 30 minutes, or until toothpick comes out clean.
• The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist. I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out. It's frustrating to invest in ingredients, only to be disappointed.

COPYCAT DUNKIN' DONUTS GLAZED BOWTIES

Steps:

• Doughnuts:.
• Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• 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. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, 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, in a warm place, until it doubles in size, about 1 hour.
• Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16'' x 12'' rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4'' of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2'' of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough.
• Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or Dutch oven; heat 2-inches of oil over medium-high, to 375 degrees F.
• Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they're golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.

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.)