BAVARIAN CREAM FILLING INGREDIENTS (The easy, puddingy version): 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups milk 4 large egg yolks 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours. Before serving, whisk until smooth. CHOCOLATE ICING INGREDIENTS: 1 cup semi-sweet chocolate chips 1/2 cup butter (or 1 stick) 3 cups powdered sugar 3-4 tablespoons hot water Heat chocolate and butter in a medium-sized microwave-safe bowl in 30 second intervals – stirring in between each interval – until melted. When finished melting, stir until creamy. Add powdered sugar and hot water. Stir again until smooth. Set aside until ready to frost doughnuts. DOUGHNUT INGREDIENTS: 2 packages of yeast 2 tablespoons sugar 1/2 cup warm water (not over 110 degrees) 1 cup warm milk (not over 110 degrees) 2 large eggs 1/4 cup butter, softened 1 teaspoon salt 5 cups flour (approximate) Enough oil for deep fryer Make Bavarian cream filling and place in fridge as instructed to chill. Dissolve yeast and sugar into warm water and give a quick stir. Cover with a clean towel and allow to sit for about 20 minutes or until foamy. This will give yeast a good start. Whisk in milk, eggs butter and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm. Kneed until dough becomes smooth and elastic. Only add flour as needed during this process the dough should be able to be formed into a ball easily. Cover and allow to sit in a warm place again for about an hour or until dough ball has doubled in size. Remove towel and when dough has doubled in size, punch it down. Let it rise again for about an hour in a warm place covered by the towel again. (or covered with saran-wrap in the fridge overnight). After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise. During last half hour of waiting for dough balls to rise, place shortening in deep fryer and turn on to 325F to preheat. Make chocolate icing and set aside. After dough balls have doubled in size, place two at a time into deep fryer to cook. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook other side until it is also a deep golden brown (about 3 more minutes). Place cooked doughnuts onto a baking sheet that has been lined with a few layers of paper towels. Allow to cool. Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. Frost the tops of each doughnut with chocolate icing. Recipe makes about a dozen large doughnuts. You can stretch the recipe to make more if you’d like to make them smaller.
Posted on: Wed, 28 Aug 2013 06:29:26 +0000
Trending Topics
Recently Viewed Topics
© 2015