Just last week I came across a recipe of Boston Crème Donuts, and thought to myself "why not give this a try" .. so I checked my kitchen for all the ingredients and the moment I figured out I had all the items, I was all set to make it!
This recipe is adapted from Laura Vitale's laurainthekitchen webpage. I just did a teeny meeny change in the custard filling and it tasted delicious ! Although these donuts are easily available at Krispy Kreme and Dunkin Donuts but you aren't always in the mood to drive to these outlets...so my family was delighted to see home made donuts and that too Boston crème ones.
This recipe made around 12 donuts.
INGREDIENTS:
For the donuts:
2 1/2 cups of All Purpose Flour, plus a bit more if the dough is sticky (APF is Maida)
1 (7gr) Envelope of Yeast (which is equivalent to 2 1/4tsp)
3 Tbsp of Granulated Sugar
3/4 cups of Whole Milk, warmed
2 Tbsp of Unsalted Butter, melted
2 Tbsp of Shortening, melted (if you don't have shortening, replace this with butter also)
1 Egg
1/2 tsp of Salt
For the Custard:
1 cup of Whole Milk
2 1/2 Tbsp of All Purpose Flour
3 Tbsp of Granulated Sugar (original recipe asked for 2 tbsp. but for me it was slightly less
sweet)
1 Egg Yolk
1 1/2 - 2 tsp of Vanilla Essence
Small Pinch of Salt
For the Topping: 4 ounces of Semisweet Chocolate Chips
1/3 cup of Heavy Cream
METHOD:
1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. If you are using instant yeast, you can directly add along with milk in the flour mixture.
2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in.
3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.
4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 1 to 2 hours). Meanwhile, make the custard. I usually put it in my oven with the inside bulb on (don't heat it and don't put the flame on)
For Custard:
5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. To check the readiness of custard, it should cover the back of your spoon. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge.
Back to donuts:
7) Once the dough has risen, proceed with the donuts.
8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness.
9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one.
10) Using a 3.5” biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a slightly damp towel and let them rise in a warm place for about half an hour or until doubled again.
11) Add enough oil to a wok/karhai so it comes half way up the sides of the pot, allow it to come up to 350 degrees/ or hot enough when u put your wooden spoon handle u see bubbles around it
12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil.
13) While the donuts cool a bit, make the ganache.
Ganache:
14) Heat the cream in a small pan over medium heat until just below boiling point.
15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted.
Assembly:
16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose and make a small opening on one side and stick the piping tip about halfway in and squeeze out the cream.
17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
This recipe is adapted from Laura Vitale's laurainthekitchen webpage. I just did a teeny meeny change in the custard filling and it tasted delicious ! Although these donuts are easily available at Krispy Kreme and Dunkin Donuts but you aren't always in the mood to drive to these outlets...so my family was delighted to see home made donuts and that too Boston crème ones.
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Even I couldn't believe this will turn out so well..
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INGREDIENTS:
For the donuts:
2 1/2 cups of All Purpose Flour, plus a bit more if the dough is sticky (APF is Maida)
1 (7gr) Envelope of Yeast (which is equivalent to 2 1/4tsp)
3 Tbsp of Granulated Sugar
3/4 cups of Whole Milk, warmed
2 Tbsp of Unsalted Butter, melted
2 Tbsp of Shortening, melted (if you don't have shortening, replace this with butter also)
1 Egg
1/2 tsp of Salt
For the Custard:
1 cup of Whole Milk
2 1/2 Tbsp of All Purpose Flour
3 Tbsp of Granulated Sugar (original recipe asked for 2 tbsp. but for me it was slightly less
sweet)
1 Egg Yolk
1 1/2 - 2 tsp of Vanilla Essence
Small Pinch of Salt
For the Topping: 4 ounces of Semisweet Chocolate Chips
1/3 cup of Heavy Cream
METHOD:
1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. If you are using instant yeast, you can directly add along with milk in the flour mixture.
2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in.
3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.
4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 1 to 2 hours). Meanwhile, make the custard. I usually put it in my oven with the inside bulb on (don't heat it and don't put the flame on)
For Custard:
5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. To check the readiness of custard, it should cover the back of your spoon. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge.
Back to donuts:
7) Once the dough has risen, proceed with the donuts.
8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness.
9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one.
10) Using a 3.5” biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a slightly damp towel and let them rise in a warm place for about half an hour or until doubled again.
11) Add enough oil to a wok/karhai so it comes half way up the sides of the pot, allow it to come up to 350 degrees/ or hot enough when u put your wooden spoon handle u see bubbles around it
12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil.
13) While the donuts cool a bit, make the ganache.
Ganache:
14) Heat the cream in a small pan over medium heat until just below boiling point.
15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted.
Assembly:
16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose and make a small opening on one side and stick the piping tip about halfway in and squeeze out the cream.
17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
Super delicious home made boston crème donuts are ready to be eaten !!
Enjoy the treat and do let me know if you try these out.
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Have you tried baking them?
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