Tuesday, September 14, 2010

What's 4 Dessert: Chocolate Glazed Raspberry Cream Filled Donuts

Today is one of those days where everyone deserves to eat a unhealthy treat seeing as how it is National Cream Filled Donut Day. This glorious day brought 2 things to mind, first off why should you waste your time going to a donut store that probably hasn't been cleaned properly in who knows how long? 

And secondly how could we come up with a recipe for a donut that is better than anything you would find at your local donut shop?
This recipe is not for those who want to get in and out of the kitchen fast like you see these Chef's do on TV. 
This recipe is those people who want to spend a bit of time perfecting a skill that results in a dessert that will amaze anyone who eats it, someone who takes pride in creating their own culinary artwork at home.

The filling for these donuts is creamy and delicious, not to overly sweet and really easy to make. When topped off with the Chocolate Glaze, these things become irresistible.

1 (1/4 oz) package active dry yeast
¾ cup plus 1 tsp sugar
¼ cup warm water (110 degrees F)
6 eggs, room temperature
¼ cup melted butter
¼ tsp salt
1 ½ cups whole milk, room temperature
½ cup half-and-half, room temperature
6 cups flour

1 ½ cups sweetened whipped cream
1 ½ cups vanilla pastry cream, recipe follows
1 ½ cups raspberry filling, recipe follows
Shaker powdered sugar
1 cup chocolate glaze, recipe follows
1 cup powdered sugar glaze, recipe follows

In a small mixing bowl, combine the yeast, 1 tsp sugar, and ¼ cup of the warm water. Stir to dissolve and set aside.
In an electric mixer, beat the eggs and remaining ¾ cup sugar until thick and pale yellow in color.
Change the mixer attachment to a dough hook.
With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half.
Add the flour, 1 cup at a time.
Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook.
Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space.
Let the dough rise until double in size, about 1 ½ hours.
Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about ¼ -inch thick, in the shape of a rectangle. Using a 3-inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes. Preheat the fryer to 350 degrees.
Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning.
Remove the doughnuts from the oil and drain on a paper towel-lined plate.
Fit each pastry bag with small round tips.
Fill each bag with a different filling.
Pipe the doughnuts, alternately with the different fillings.
Sprinkle some of the filled doughnuts with powdered sugar.
Glaze the remaining donuts with the 2 different glazes.
Serve on a large serving platter.

5 large egg yolks
¾ cup cornstarch
2 ½ cups heavy cream
1 ½ cups sugar
1 TBS vanilla extract

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat.
Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
Let cool completely at room temperature.
When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture.
If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
Whip until you have a thick and creamy custard.

1 cup powdered sugar
3 TBS milk
In a small bowl, combine the powdered sugar and the milk and whisk until smooth.

1/4 cup cocoa powder
1 cup powdered sugar
4 to 5 tablespoons milk
In a small bowl, combine the cocoa powder and the powdered sugar.
Add in the milk and whisk until smooth.
4 cups raspberries
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
In a saucepan, combine raspberries, 3/4 cup of water and sugar.
Bring to boil.
Simmer for 15 to 20 minutes or until raspberries have broken down.
Remove mixture from the heat and strain out the seeds.
Return the strained mixture to the heat.
Dissolve the cornstarch in the remaining ¼ cup of water.
Whisk the slurry into the raspberry mixture.
Bring the mixture back to a boil.
Simmer for 5 more minutes.
Remove from heat and cool completely.

No comments:

Post a Comment