You probably don’t know just how much Homer Simpson and I have in common. We both live (or lived) in a city named Springfield. He drinks Duffs beer and I use Duff’s cake decorating products. Homer works at a nuclear power plant and I studied Radiation Science in grad school, and we both love DONUTS.
Yesterday morning was donut day in the 1y Kitchen. I had a recipe for yeast donuts and Emeril’s recipe (modified) for raspberry jelly donut filling, plus, I had extra crème pat and chocolate ganache waiting in the fridge from some tartlets I made for a party last Sunday which were perfect for a few Boston Cream dessert donuts. What could possibly go wrong with this?
Notes to self:
- Check ingredient quantities in the pantry before starting. It may save a quick trip to the market while dough is rising, such as sugar for coating donuts while still hot.
- If you are totally out of sugar, save yourself a trip and buy two bags. You will need it eventually.
- Make the jelly filling while the donuts are rising. It will need to cool.
- Nuke the left-over ganache. You can add a little hot and heavy cream and sugar to sweeten. Mix thoroughly to dissolve the sugar. (Use confectioners or casting sugar, it will be easier to dissolve.)
- Add extra egg whites to the container in the fridge. You will want to make more pavlovas soon
- 2 Tbsp active dry yeast
- ½ c milk (100oF – 110oF)
- ⅓ c sugar (rounded, not level)
- 2¼ c all-purpose flour
- 3 large egg yolks
- 2 Tbsp room temperature unsalted butter
- 2 Tsp salt
- 3 c vegetable oil
- 1 c fresh raspberry jam
- Place yeast, warm milk, and 1 teaspoon sugar in a small bowl. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Create a well in the center and add eggs, yeast mixture, ¼ cup sugar, butter, and salt. Using a wooden spoon, stir dough starts to come together and is sticky. Flour a work surface and knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 – 1½ hours.
- Lightly flour a work surface, roll dough to ¼“thick. Using a 2½” round cutter, cut as many rounds as you can. I rolled the extra into small balls (< 1” diameter) and made donut holes. Cover with plastic wrap; let rise 15 minutes. They didn’t rise much, but they will puff up in the hot oil.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, or skimmer, carefully slip 2 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, or skimmer, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #230 tip with jam. Poke the pastry tip into and end of the donut, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Fresh Raspberry Donut Filling
- 6 oz fresh raspberries
- ⅔ c water (⅓ added to raspberries, ⅓ for cornstarch below)
- 1 c granulated sugar
- 1 Tbsp of citric juice (I used Key Lime juice as we had some in the fridge)
- 3 Tbsp cornstarch dissolved in ⅓ cup of water (There is a total of ⅔ cups of water)
- In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
- Remove the mixture from the heat and strain with a fine mesh sieve.
- Return the stained mixture to the heat. (There should be about 2 cups of mixture.)
- Dissolve the cornstarch in ⅓ cup of water.
- Whisk the slurry into the raspberry mixture.
- Bring the mixture back to a boil then simmer for 5 more minutes, stirring occasionally.
- Remove from heat and cool completely. It will thicken into a thin jelly.
Boston Cream Donuts
- Follow above directions substituting filling the donuts with crème pat instead of jelly
- Dip one flat side of the donut into warmed ganache and set aside to dry.