MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boston Cream Doughnuts
Categories: Breads, Dairy, Snacks
Yield: 16 servings

MMMMM-------------------------DOUGHNUTS------------------------------
1/4 oz Env active dry yeast
1 c Warm milk; 115-|F/46-|C
3 1/2 c A-P flour; divided
1 lg Egg; room temp
2 lg Egg yolks; room temp
3/4 c Sugar; divided
1/2 ts Kosher salt
1/4 c Butter, melted
1 ts Vanilla extract
Oil for deep-fat frying

MMMMM------------------------PASTRY CREAM-----------------------------
1/2 c Sugar
1/4 c Cornstarch
2 c Whole milk
4 lg Egg yolks; room temp
2 tb Butter; diced
1 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
4 oz Semisweet chocolate chips
1/3 c Heavy whipping cream

In a large bowl, dissolve the yeast in warm milk. Add 1
cup of flour and mix well. Let stand in a warm place for
30 minutes.

Add the room temperature egg, egg yolks, 1/4 cup sugar
and salt and mix well. Beat in the butter, vanilla and
remaining 2 1/2 cups flour. Do not knead.

Cover and let rise in a warm place until doubled, about
45 minutes.

Meanwhile, for the pastry cream, mix the sugar and
cornstarch in a small heavy saucepan. Whisk in the milk.
Cook and stir over medium heat until thickened and
bubbly. Reduce the heat to low, cook and stir for 2
minutes longer. Remove from the heat.

In a small bowl, whisk a small amount of hot mixture
into egg yolks, and return it all to the pan, whisking
constantly. Bring to a gentle boil, cook and stir for 2
minutes.

Remove from heat. Immediately transfer to a bowl.

Place the bowl of custard in an ice-water bath for a few
minutes, stirring occasionally. Stir in the butter and
vanilla. Press plastic wrap onto the surface of the
custard. Refrigerate until cold.

Punch the dough down. On a lightly floured surface, roll
it out to 1/2-in. thickness. Cut circles from the dough
with a 3-in. biscuit cutter. Place the doughnuts on
lightly greased baking sheets. Cover and let rise until
nearly doubled, about 45 minutes.

EditorrCOs Tip: After you cut doughnuts from the
rolled-out dough, there will be scraps that you can
gently re-roll to avoid waste and squeak out a few more
doughnuts.

In a deep-fat fryer or electric skillet, heat the oil to
375-|F/190-|C. Fry the doughnuts, a few at a time, for
1-1/2 to 2 minutes on each side or until browned. Drain
on paper towels after you take them out of the hot oil.

Cut a small hole in the tip of a pastry bag, and insert
a small pastry tip. Fill the bag with the prepared,
refrigerated pastry cream. With a small knife, pierce a
hole into the side of each doughnut. Fill with pastry
cream, just a little less than 1/4 cup per doughnut.

In a microwave, melt the chocolate and heavy cream and
stir until smooth.

Dip each doughnut halfway, allowing excess glaze to drip
off. Place on a wire rack and let stand until set. After
that, serve them ASAP - doughnuts are best fresh, after
all!

Taste of Home Test Kitchen

Makes: 16 doughnuts

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Most things can be improved by one of these - chilies, cheese or bacon.
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