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    Cream Filled Doughnut


    Source of Recipe


    Unknown

    List of Ingredients




    Cream Filled Doughnut


    · 1 1/2 cups milk
    · 1/2 cup sugar
    · 1 1/2 teaspoons salt
    · 1/4 cup butter
    · 1/2 cup warm water
    · 2 packages active dry yeast
    · 2 eggs, beaten
    · 6 1/2 cups sifted all-purpose flour (about)
    · 1 teaspoon grated lemon rind
    · 4 cups cold milk
    · 2 packages instant pudding (3.4 ounces each)

    Recipe




    Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.

    Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.

    Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.

    Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.

    While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute.

    Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts.

    Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served,

 

 

 


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