Strawberry Cream Donuts
Yeasted Donut Recipe (12 Donuts) This Recipe is from Americas Test Kitchen (Here is the video link) I turned the rest of the dough into small balls and made them into munchkins.
4 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp instant yeast
1 1/2 cup milk
1 egg
1 1/2 tsp salt
8 tbsp unsalted butter, room. temp & cut into cubes.
6 cups of canola oil for frying
Directions:
In a stand mixer (or a bowl), add flour, sugar, yeast, milk, and egg. Mix them well until incorporated for 3 min. on low speed.
Cover the bowl and let it rest for 20 min.
Add the salt to the bowl, then add the butter a few cubes at a time until incorporated and mix on medium speed for 7 min.
Cover the bowl and let the dough rise for 1 hour in a warm and dark place then transfer to the fridge overnight or up to 48 hrs.
Remove from fridge and place on a clean surface. Roll the dough with a pizza roller into a 10x13 in rectangle and use a 3 in. circle cutter to cut out the donuts. I didn’t make a hole in it so I can add the cream.
Get a tray with parchment paper on it and place each donut on the parchment paper. It will help avoid the donut from sticking on to the tray.
Let the cut donuts rise covered on the side for 2 hrs. or until the dough is warm and soft to the touch (depends on the environment you are in)
Place canola oil in a clean frying pan. Use a cooking thermometer to measure the heat of the oil. It should stay between 350 F and 360 F while frying.
After 2 min. flip the donut on the other side and fry until it is all golden brown.
Place the donut on a tray with paper towel under it to absorb excess oil.
Cream Recipe:
2 1/4 cups whole Milk
4 egg yolks
10 tablespoons granulated sugar
4 tablespoons cornstarch
3 1/2 tablespoons All-purpose flour
1/4 tsp vanilla bean paste
2 tbsp butter
1. Place a heat proof glass bowl next to you.
2. In a saucepan, add milk, half the amount of sugar, and vanilla. Mix well with a whisk, and place the saucepan over the stove then let the milk come to a simmer.
3. While milk is heating, add 4 egg yolks to a heat proof glass bowl, and whisk with the remaining half of sugar. Mix well.
4. Slowly, add the flour and cornstarch to the egg mixture and whisk. (It'll look a little doughy)
5. When the milk is a at simmer. Turn off the heat. You have to add less than half the amount of milk to the eggs. (A bit tricky because you want to make sure the cream doesn't turn to an omelet.)
**The way I did it: I used a 1/2 measuring cup and scooped the hot milk from the sauce pan. Then slowly added the milk in the measuring cup to the eggs while mixing with the other hand. Then another 1/2 cup and kept mixing until i used about 2/3 of the milk in the sauce pan.
6. Now add the egg & 2/3 milk mixture back to the saucepan with the rest of the milk.
7. Turn on to medium heat and keep mixing the cream until it becomes a little thick and starts to give a bubble. ** this will take a few seconds, keep mixing fast with your hand. The cornstarch will give it a thickness.
8. Add the butter and allow it to melt, then mix the cream again well.
9. Pour the cream on to the plastic wrap pan and cover with another plastic wrap. Let it cool a bit and refrigerate.
Strawberry topping
Valrhona Strawberry Infusion (I bought this product)
Directions:
Place a small pot of a small amount of water (about 1/4 of the saucepan) on medium heat and place a heat proof bowl on top. Make sure the water doesn’t touch the bowl.
Place 3/4 of the Strawberry chocolate inside the glass bowl and let it melt from the water steam underneath.
Mix the chocolate with a spoon. Then dip the donut. Place on a rack to cool.
