Custard and Chocolate Glazed Doughnuts
Makes 8 to 14 donuts, depending on size.
2 tablespoons dry yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1/3 cupshortening
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 4-5 cups all-purpose flour
- Oil for frying
- Custard Filling
- 1 cup plus 2 tablespoons milk
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 3 egg yolks
- pinch salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter Chocolate glaze
- 2 oz. semi-sweet chocolate
- 1 tablespoons unsalted butter
- 1-1/2 cups icing sugar
- 1/2 tsp. vanilla
- 1/4 cup very hot water
Mix the yeast and water and let stand 2-3 minutes. Add the milk andthe shortening. Let mixture cool a bit andthen add egg and yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, place in a greased bowl and cover with a damp cloth. Let rise in a warm place (in a turned off oven with only the oven light on is a good place) or let rise overnight in the refrigerator.
For the custard: In a medium bowl, whisk together the sugar, flour and egg yolks. Bring milk, in a small saucepan, to the boil. Whisk in egg yolk mixture, stirring all the while until mixture thickens and begins to boil gently. Remove from heat. Stir in butter and vanilla. Cool and refrigerate until needed. Cover with plastic wrap to avoid skin from forming on top of custard.
For the glaze: In a double boiler, melt the chocolate with the butter. Add the icing sugar and vanilla and stir until smooth. Add enough water to make a thin glaze. Cool one minute, then drizzle over doughnuts or dip doughnut top surfaces into glaze. If glaze gets too stiff, add more hot water to make it workable again.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels. Fill with custard and glaze with chocolate. Serve at once.
These are my favorites. If you are in a hurry, you can substitute a packet of kosher, instant vanilla pudding for the filling.