Boston Cream Doughnuts
doughnuts |
Prep
Let rise for 1 - 1.5 hours
Meanwhile, prepare and place into piping bag with a filling tip or a large straw. Cool.
Roll
Prepare small sheets of parchment enough to hold two doughnuts, when fully risen.
Roll dough into 1/2 inch thickness.
Cut using floured 2 1/2" round cutter.
Transfer onto sheet of small piece of parchment. Place in sheet pan with silpat/parchment to rise in case doughnut proofs over the small sheet of parchment.
Let rise,covered until doubled 1-2 hours.
Fry
Heat oil to 360F/182C.
Place doughnuts with attached parchment parchment (parchment down) into oil, fry for ten to fifteen seconds, then remove parchment paper. Drain and reuse as desired.
Fry for 45-60s per side. Cook largest doughnut first and check for doneness.
Place on paper towel and newsprint to drain as much as oil as possible.
Fill
Cool.
Cut a small slit into the doughnut and create a pocket.
Place tip all he way into doughnut and place doughnut down.
Fill and slide out the tip slowly placing approximately 40g of filling, evenly throughut the doughnut.
Glaze
Melt in a large microwave safe bowl.
Chocolate |
|
Butter |
Dip top of doughnuts and leave chocolate side up to cool. Microwave chocolate mixture periodically in small 20s bursts to maintain viscosity.
|
Note
|
2017-03-28 Need to proof just right, under proofing creates a dense doughnut. Frying for too long, creates a greasy doughnut. Try to fry for only the minimum amount of time required. Fry a few test doughnuts to test optimum time. May want to reduce cornstarch to 75% of recipe amount to create a more liquid filling. |