• 9/14 Cream-fill Donuts 4

    From Dave Drum@1:3634/12 to All on Mon Sep 13 05:26:00 2021
    September 14: National Cream-Filled Doughnut Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fluffy Donuts w/Coffee Cream Filling
    Categories: Breads, Snacks, Chocolate, Dairy
    Yield: 24 servings

    1/2 c Warm water (115ºF/46ºC)
    2 1/4 ts Active dry yeast
    1/4 c Sugar
    2 lg Eggs; lightly beaten
    3/4 c Warm milk
    1/2 c Melted butter
    1/2 ts Salt
    4 1/2 c A-P flour
    Canola oil; for frying

    MMMMM---------------------COFFEE BUTTERCREAM--------------------------
    1 c Butter; room temp
    5 c Confectioner's sugar
    1 ts Coffee extract
    1/3 c Fresh brewed coffee

    MMMMM--------------------------GANACHE-------------------------------
    8 oz Semi-sweet chocolate chips
    1/2 c Heavy cream
    1 ts Espresso powder (opt)

    FOR THE DONUTS: In a large mixing bowl, combine warm
    water, yeast and 1 tsp of the sugar. Stir and let stand
    for 5 minutes, until the mixture is frothy.

    Add the remaining sugar, milk, butter, egg and salt.

    Start to add the flour gradually while stirring, adding
    only enough just until the dough gathers in the center
    of the bowl.

    Turn the dough over onto a floured board and knead until
    the dough is smooth and elastic. To knead, use your
    palms to push the dough down and away from you, then
    fold it inwards. Push out the dough again then fold.
    Repeat until the dough is adequately kneaded. New to
    kneading? Check out How to How to Knead Bread Dough with
    Video.

    Shape the kneaded dough into a ball. Place it in a bowl
    and cover with a clean towel. Let it rise for 1 and 1/2
    hours until doubled in size.

    After rising, divide the dough into 2 equal portions. On
    a floured board, roll out one portion until it is 1/4
    inch thick. Use a donut cutter that is 3 inches in
    diameter to cut out as many donuts ( and holes) as you
    can from the dough. Place cut-out donuts, together with
    the holes on individual pre-cut parchment papers, and
    set them on a large tray or plate. Fold the scrap and
    re-roll, then cut out more donuts as possible. Repeat
    with the other half of the dough.

    On a medium, heavy-bottomed pan, heat about 2-3 inches
    of oil to 375ºF/190ºC. Carefully lower a few donuts at a
    time into the oil, peeling them off from the parchment
    paper before cooking. Cook on one side for 2-3 minutes,
    or until golden. Then cook on the other side for 1
    minute or less, until golden. Drain fried donuts on a
    wire rack set over a large tray, or on paper towels.

    FOR THE COFFEE BUTTERCREAM: Place your room temperature
    butter into the bowl of a stand mixer or in a large bowl
    (if you're using a hand mixer) and beat for at least two
    minutes until it's light and fluffy. Add your coffee
    extract and beat to combine. Add your confectioners
    sugar and mix on medium until combined and add coffee to
    a good, smooth consistency. This may not require the
    full 1/3 cup.

    FOR THE GANACHE: Heat up your heavy cream in the
    microwave for about two minutes in minute long
    increments. It should be VERY hot. Pour over your chips
    and espresso powder and let it sit for one minute. Use a
    spoon to stir until it's smooth and shiny. If the
    chocolate is not completely melted, put all of it back
    into the microwave for 25 second increments, stirring in
    between, until it's smooth.

    TO ASSEMBLE: Fry your doughnuts and dip them in cinnamon
    sugar while they're still warm. Let them cool completely
    and then slice them in half. Use a round pastry tip or a
    ziplock with the corner cut out to pipe the coffee
    buttercream on one of the halves. Assemble it like a
    sandwich and drizzle the chocolate ganache as lightly or
    as heavily as you want it. Top with some walnuts if
    you'd like!

    Author: Lizzy Wolff

    RECIPE FROM: https://honestcooking.com

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