Thursday, February 20, 2014

Raspberry and Cream Filled Chocolate Glazed Doughnuts

Jamie took me to the ballet for Valentine's Day, specifically to see Cinderella, so when he asked for doughnuts last weekend, how could I possibly refuse?  Any man who willingly goes to see Cinderella the ballet deserves doughnuts.

By no means am I a doughnut expert, this being only the second time I've fried doughnuts (since I prefer them cakey or baked), so I was thrilled with how these turned out.  That white ring encircling the lovely golden fried dough was exactly what I wanted to see.

I filled them with a fluffy raspberry buttercream filling, although I think I would actually have preferred just the raspberry jam inside, and then drizzled them with a shiny chocolate glaze.

Doughnut making is quite a process, and sure, it would be a lot quicker and easier to pick up a box of doughnuts at the nearest bakery, but if you have the patience and desire to try making them, the pretty results speak for themselves.

One Year Ago:   Baked Mozzarella Sticks
Two Years AgoRosemary Garlic Parmesan Biscuits

Raspberries and Cream Filled Doughnuts with Chocolate Glaze

Step 1:  Make doughnut dough and let it rise (1 - 1 ½ hours)
Step 2:  Cut doughnuts and let rest  (30 minutes)
Step 3:  Make raspberry cream filling and begin heating frying oil
Step 4:  Fry doughnuts
Step 5:  Make chocolate glaze
Step 6:  Pipe filling into warm doughnuts and dip in glaze
Step 7:  Eat doughnuts!

Baker's Note:
After piping the raspberry cream filling into the hot doughnuts, it will, naturally, be quite runny and melty.  After the doughnuts sit and cool, the filling will eventually firm up again.  An alternative to the cream filling would be plain raspberry jam, which I think I would personally prefer, since the filling made the doughnuts a little too sweet for my taste, although Jamie loved it.

Yeast Doughnuts:
·         ¾ cup whole milk
·         3 tablespoons unsalted butter
·         1 package active dry yeast
·         1 egg
·         ¼ cup granulated sugar
·         ¾ teaspoon salt
·         ½ teaspoon nutmeg
·         2 ½ cups all-purpose flour, plus extra for rolling
·         Vegetable oil for frying

In a saucepan, warm the milk and butter over medium heat until it reaches 115 degrees F.  Pour into the bowl of your stand mixer.  Sprinkle the yeast over the warm milk and let stand until foamy, 5-10 minutes.

Add the egg, sugar, salt, nutmeg and 1 cup of flour; mix on low with the dough hook attachment to combine, then gradually add the rest of the flour.  Knead on medium speed for about 4 minutes, until the dough is smooth, loose and sticky.

Dump the dough into a large, well-oiled bowl.  Cover with a kitchen towel and set aside to rise in a warm place until doubled in size, about one hour.

On a well-floured surface, roll out dough to 1/2 inch thick, using plenty of flour since the dough will still be very sticky and loose.  Don’t work the dough too much or it will become tough.  Use a 2-inch biscuit cutter to cut rounds of dough; gather any scraps together and cut those into shapes also.  Place all the doughnuts and on floured baking sheets, cover lightly with towels and set aside to rest for 30 minutes.

If you have a deep fryer, this next step should be simple for you.  If not, you'll need a large, flat-bottomed stock pot.  Fill 2 inches deep with vegetable oil.  Set up an instant read thermometer so that the end of the thermometer is not touching the bottom or the side of the pan, but resting in the oil.  Turn the burner on to just over medium heat and slowly heat the oil until it reaches 365 degrees Fahrenheit.

Use a large slotted spoon to gently place the doughnuts in the oil, working in batches so as not to overcrowd the pan or reduce the temperature of the oil.  Cook for one minute on each side.  Transfer to a wire cooling rack set on a baking sheet.  Cook the remainder of the dough.

Yields about 12-15 doughnuts

Raspberry Cream Filling
·         ½ cup (1 stick) unsalted butter, room temperature
·         ¼ cup seedless raspberry jam
·         1 ½ cups powdered sugar
·         ½ teaspoon vanilla

In the bowl of your stand mixer fitted with the whisk attachment, combine all ingredients on low speed, then increase to medium and whip for 4-5 minutes until very light and fluffy; add a tablespoon or so of cream if the mixture is too thick, and more powdered sugar if too thin.  Cover and set aside until ready to pipe into the doughnuts.

Chocolate Glaze
·         ¼ cup (1/2 stick) unsalted butter, room temperature
·         2 tablespoons whole milk
·         ½ tablespoon light corn syrup
·         1 teaspoon vanilla
·         2 ounces bittersweet chocolate, chopped
·         ¼ cup unsweetened cocoa powder
·         ¾ cup powdered sugar
·         1-2 tablespoons warm water
·         Fresh raspberries, for garnish

In a saucepan, combine the butter, milk, corn syrup and vanilla and warm over medium heat until the butter is melted.  Reduce heat to low and add the chocolate, whisking until smooth and melted.  Add the cocoa powder, powdered sugar and warm water and whisk until smooth, then leave the pan on very low heat, whisking occasionally, until ready to use.

Cool the doughnuts on a wire rack set over a baking sheet for about 10 minutes, then poke a hole in the side of each to pipe in the filling.  Spoon the glaze over the top of each doughnut and garnish with a raspberry.  Enjoy warm, or let sit for a while to allow the filling to firm up and the glaze to set.

Yields about 12-15 doughnuts

Recipe from Curly Girl Kitchen

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