These take time and work like anything worth having, but oh my goodness are they worth every single bit of energy and effort. If you are spending a day in, and especially if it is a special occasion, make these donuts. The ones pictured are heart shaped because I made this particular batch on Valentines Day, but you can make whatever shape you would like. These are filled with the PERFECT Bavarian cream, but they are delicious without filling if thats your vibe.
Ingredients:
For dough
3/4 Cup plus 1 tablespoon warm water
1/2 Cup sugar
1 Tablespoon yeast
3 Eggs
1 Tablespoon vanilla extract
1 1/2 Teaspoons salt
10 Tablespoons butter, room temperature
5 Cups all purpose flour
Oil for frying ( I use peanut)
For Glaze
3/4 Cups milk
1 Teaspoon salt
4 cups powdered sugar
1 Teaspoon vanilla
Chocolate Icing
1 1/2 Cups powdered sugar
4 Tablespoon cocoa powder
2 Teaspoons vanilla extract
Pinch of salt
Up to 1/4 cup of milk
Creme Filling
2 Cups whole milk
4 Large egg yolks
1 Large egg
6 Tablespoons cornstarch
3/4 cup sugar
2 Tablespoons butter
1 Teaspoon vanilla extract
1/2 Teaspoon salt
3/4 Cup creme
Directions:
For Dough
In your mixer bowl add water, sugar, and yeast.
Give it a mix and let it sit for 5 minutes until the yeast has started to puff up.
Add eggs, vanilla, salt, and butter
Use your dough hook, turn your mixer on and add salt and then flour 1 cup at a time
When all the flour has been added and dough has come together knead for 10 minutes.
Shape into a smooth ball, place into a bowl and cover.
Allow dough to rise for 1-2 hours until it has doubled in size. You can also place in the refrigerator overnight for a slow rise.
Once your dough is ready punch it down to deflate.
Divide dough into 18 pieces and roll into a smooth ball if you want a round shape.Or roll out all of the dough into a large rectangle about 1/2 inch thick and cut out the shapes you want.
Place donut shapes on lined baking sheets, lightly cover with plastic wrap and place in a warm spot to rise for 1-2 hours until doubled in size again.
Heat your oil to 350-375 degrees ( I have a countertop fryer and keep it at 375. If you are using your stovetop and a pot, you will need a thermometer to maintain you temperature. You'll need about 6 cups of oil in a heavy bottomed pot.
Once your oil is up to temperature, place a couple donuts in the oil ( I was able to do 3 at a time) but don't overcrowd your pot.
Fry for 1 1/2 -2 minutes on each side
Remove from oil, draining excess oil and then dunk into glaze, submerging donut on each side.
Place on a cooling rack to cool. I like to place my cooling rack on top of a parchment lined cookie sheet to catch the extra glaze drips. I will also typically spoon more glaze over the donuts once on the rack for an extra coating.
Let them cool completely before filling them
To fill, prepare the filling and place into a piping bag
Use a sharp knife to puncture a hole through the center of the donut or wherever you would like to fill and then insert the pipping bag and fill carefully. You'll know when to stop as you will see your donut puff up.
For Glaze
Combine all ingredients in a large bowl and whisk really well until everything is incorporated
For Chocolate Icing
Combine powdered sugar, cocoa powder and salt, whisk well
Add milk and vanilla
Whisk well
Add more milk a tablespoon at a time if necessary. You are looking for a thick consistency but you should be able to dip the top side of your donut in and have it easily adhere to it. So the icing should be thin enough for that to occur. I glaze all mu donuts first and then add chocolate icing to some. Wait until glaze has dried and then dip the top of donuts in chocolate icing. Gently wipe excess on edge of bowl as you are removing donut. Return to cooling rack to set.
For Creme Filling
In a saucepan heat milk over medium heat until just before boiling. Think warm bath water.
Meanwhile in a separate bowl whisk together egg yolks, egg, sugar, cornstarch and salt.
Whisk really well.
Once the milk is heated, reduce heat to low and slowly, 1/4 cup at a time, add heated milk to egg mixture whisking very quickly the whole time. Do that until at least half the milk has been incorporated into the mixture.
Whisking continuously, slowly add the mixture back into the sauce pan where remaining milk is.
Return heat to medium and bring mixture to a simmer while continuing to mix. Simmer and mix a couple of minutes until mixture has thickened.
Remove from heat, add butter and vanilla and mix until incorporated
Transfer thick custard to a bowl and press plastic wrap against the surface of the custard so it doesn't form a skin.
Place in refrigerator until completely cool.
Once custard is cool and you are ready to fill donuts, whip cream until stiff peaks form.
Add in custard and whip until combined
Place into pipping bag and pipe into donuts
Notes:
You can make this dough and fill it, glaze it, ice it, with whatever you would like. Powdered sugar or cinnamon sugar are also options if that's what you prefer. Have a question about this or any other recipe? Just message me and I will get back to you right away! I get your messages in real time and will respond right away whenever possible. Enjoy!