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Boston Creme Filled Doughnuts

Source of Recipe


Gourmet magazine



List of Ingredients



• 1 Tbsp active dry yeast
  
• ½ cup lukewarm water
  
• ½ tsp sugar
  
• 1 large egg
  
• 1/3 cup sugar
  
• ½ tsp salt
  
• ½ cup lukewarm milk
  
• 3 Tbsp unsalted butter, melted and cooled
  
• 3½ cups all-purpose flour
  
• Vegetable oil or vegetable shortening
  
• Creme Filling (recipe follows)
  
• Chocolate Glaze (recipe follows)
  






Instructions



1. In a small bowl, proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy. In a large bowl, with an electric mixer, beat 1 large egg with 1/3 cup sugar and ½ teaspoon salt until the mixture is thick and light; beat in the yeast mixture, lukewarm milk, and melted and cooled butter. Gradually add flour (enough to form a soft dough). Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is doubled in bulk.
   
   
2. Punch down the dough, and on a floured surface, roll it out 1/3-inch thick. With a 2½-inch cutter dipped in flour, cut out rounds. Gather the scraps into a ball, reroll the dough, and cut out doughnuts in the same manner. Transfer the doughnuts with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.
   
   
3. In a large deep fryer, heat 3 inches vegetable shortening or vegetable oil to 375° and in it, fry the doughnuts, four at a time, for 1½ minutes on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain.
   
   Fill a pastry bag with creme filling and fill the warm doughnuts. Spread chocolate glaze on top of the doughnuts, and transfer them with tongs to a rack set over wax paper to dry.
   
   ............
   
   CREME FILLING
   
   • 1 cup milk
   • 1/3 cup sugar
   • 3 egg yolks
   • Pinch of salt
   • 2½ Tbsp all-purpose flour
   • 1 tsp vanilla extract
   
   Combine the milk and half of the sugar in a nonreactive saucepan. Whisk once and place over medium heat to come to a boil. Meanwhile, whisk the yolks and salt in a bowl and whisk in the remaining sugar. Sift the flour over the yolks and mix in. When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly. Pour the egg mixture back into the pot. Continue whisking until the cream thickens and comes to a boil. Remove from heat and whisk in vanilla. Pour the cream into a heatproof glass or stainless steel bowl or pan. Press plastic wrap directly against the surface of the cream. Chill immediately.
   
   ............
   
   CHOCOLATE GLAZE
   
   • 2 ounces semisweet chocolate
   • 1 Tbsp unsalted butter
   • 1 tsp vanilla
   • 2 cups sifted confectioners' sugar
   
   In the top of a double boiler set over simmering water, melt semisweet chocolate with unsalted butter. Stir in milk and vanilla, and combine the mixture well. Gradually add sifted sugar, beating, and beat the glaze until it is smooth.