Creamy Dreamy Doughnuts
Oh Yum! That’s what friends said when we served them a peanut-butter-cream-filled, chocolate-crossed doughnut! This homemade sweet doughnut is filled with a very light peanut butter cream and drizzled with chocolate. This is our offering for this week’s “National Day of” foods, which are:
- 9/8 – National Date Nut Bread Day
- 9/11-National Hot Cross Bun Day
- 9/12-National Chocolate Milkshake Day
- 9/13-National Peanut Day
- 9/14-National Cream-filled Doughnut Day
We took some liberties by drizzling our chocolate in the form of an “X” and we ignored the date nut component completely, but we encourage you to try these doughnuts.
Okay – I’m bowing to peer pressure here…At Battinburg Cakes, we NEVER use a pre-made mix or dough…however, for those of you who are unable or unwilling to make the dough from scratch, we have a reasonable alternative for you that will still taste good. Any of the refrigerator biscuits like “Grands” will work; however, you will probably need to reduce the oil heat and cook them longer to ensure that your centers are cooked (without burning the outside) because the pre-made dough will become thicker quicker when they hit the oil than homemade dough.
We completed our “Baker’s Challenge” this weekend at home and it is gooooood!!!! We aren’t allowed to share the results with you, but think in terms of a Battinburg Cakes inspired fruity filling twist on a Hispanic standard! Stay tuned…we have to wait until 9/27 to post.
Hope you try these doughnuts. Simple to make and really yummy.
Ciao for Now!
V & K
Creamy Dreamy Doughnuts
For these delights, make ahead and chill the peanut butter pastry cream as it requires 4 hours to chill thoroughly. This recipe makes a very delicate dough…handle carefully as it will tear if manhandled.
Sweet Doughnut Dough
- 1 cup all-purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 1/4 cup white sugar
- 3/4 teaspoon salt
- 1/4 cup margarine, softened
- 3/4 cup warm water (110 degrees F)
- 1 eggs (room temperature)
- 1/2 cup all-purpose flour
- 1 cup all-purpose flour
- 1-1/2 liter bottle of unflavored oil (Canola works great)
- In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
- Punch down the dough and form into little balls (about the size of a doughnut). You can roll out the dough to about 1/4 to 1/2-inch thickness; Then cut with 2 cutters; first cut with a 3-inch maximum circle cutter. Then cut out the center with a 1/2-inch cutter.
- Transfer cut-out circles to a flour covered tray. Cover with a large towel and place in a warm place.
- Allow the dough to rise for another 30-45 minutes until they double their size.
- Turn a medium-size saucepan into a homemade fryer. Place oil in pot and, using a thermometer, heat oil until it reaches 375 degrees F. Ideally, the oil temperature will remain between 375 and 380 (but 380 is on the hot side, so you will have to watch you don’t burn with uncooked middles).
- Once the oil has reached a stable temp at 375, gently lift one dough circle and place flat in the oil. Allow to fry and bubble about 45 to 50 seconds. Then with a slotted spoon, gently flip it over. It should be golden brown. Allow second side to cook about the same amount of time to achieve a similar golden-brown color.
- Remove the cooked doughnut and place on a thick bed of paper towels to remove excess oil, and allow to cool completely.
- Continue to monitor your oil temp carefully and fry the rest of your doughnuts one at a time.
- Once cooled, fill a pastry bag with the peanut butter cream (recipe below). Using a large tip, inject the pastry cream into the doughnut, squeezing the cream into the center of the doughnuts. Set aside on a rack placed into a baking sheet and fill the rest of the doughnuts.
- Once chocolate is melted, use a spoon and drizzle a cross shape over the top of each doughnut.
Peanut Butter Pastry Cream
- 1-1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1/2 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons creamy peanut butter, melted
- 1/3 cup cold heavy cream
- 1 tbsp cold butter
In a small bowl, stir together flour, sugar and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk and peanut butter, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg/flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat. Whisk in the vanilla, cream, and cold butter. While still warm, strain through a fine mesh sieve. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours.
- 12 oz bittersweet chocolate chips
- 1 tbsp oil
Melt the chocolate and oil in the microwave, heating for 13 second increments, stirring between each increment until melted completely.