Chocolate Glazed Cream Doughnuts
- 2 tablespoons rapid rise yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1/3 cup shortening or canola oil
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 4-5 cups all-purpose flour, or as required
- Cream 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 very hot water
Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form firmer dough. When dough is smooth and elastic, remove dough hook, spray with non-stick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.
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.
For the Cream Custard filling, 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.
Makes 24 - 36
These are as good as they sound.