Boston Cream donuts
Vanilla Cream Filling
4 large egg yolks (save the whites for something else)
1/3 cup granulated sugar
3 tablespoons all purpose flour
4 tablespoons cornstarch
1 1/2 cups milk
1/4 cup heavy cream
1 vanilla bean, split and scraped
1 and 1/2 teaspoon Penzey's vanilla
In a medium bowl, whisk the egg yolks and sugar until thick and light yellow. Gently stir in flour and cornstarch until mixture is smooth.
In a medium sized saucepan, heat milk, cream, and vanilla bean over medium until almost, but not actually, boiling. Take a 1/4 cup of the hot liquid and, whisking rapidly, stream it into the egg/sugar mixture. Add another 1/4 and whisk well, finally pouring the entire mixture in.(this keeps the eggs from curdling from the heat). When all blended, put back in the saucepan on the stove. Remove the vanilla bean.
Whisk and cook this mixture constantly over medium heat until it comes to a gentle boil, whisking constantly for a minute or two (the mixture should be thick and become harder to stir). Remove from heat and stir in vanilla extract. Cover with plastic wrap and let cool. When cook, store in fridge until you are ready to use.
1/4 cup warm water
1 Tablespoon yeast (one small package)
4 and 1/2 cups flour
1/2 cup plus 1 and 1/2 Tablespoons sugar
1 cup warm milk
2 large eggs, lightly beaten
5 tablespoons melted butter (unsalted)
1 teaspoon salt
8 cups oil for frying
In a small cup measure, combine 1/4 cup warm water with yeast and a pinch of sugar. Let dissolve and set aside. Gently heat the milk in a pan or small bowl, adding the butter to it to melt. Add to the yeast mixture to the milk/butter mixture when the yeast is ready (bubbles form on the surface).
In an electric mixer fitted with the dough hook, combine cups of the flour, sugar, the liquid yeast mixture eggs, butter, and salt. Let it run onlow for 10 minutes, until the dough is smooth and elastic. Turn out onto a floured board and knead for a minute more by hand, adding the extra half cup of flour to keep it from sticking to the board (if neede). Please dough in a clean oiled bowl and cover with a towel until doubled in bulk (about an hour)
Once it has doubled in size, dump it onto a well floured surface, roll and cut it into plain rounds. Arrange them on a lightly flouring chopping board, cover with a clean tea towel and allow to rest for 30 minutes.
Heat about 3 inches of oil to 330-350 degrees (180 C). Gently lower into the hot oil and fry on both sides until light golden brown, about 1-2 minutes per side. Remove to paper towels to cool
When doughnuts are cool, fill a large pastry bag fitted with a Bismark tip (the long skinny one) with the pastry cream Insert the tip into the side of the doughnuts, and fill with pastry cream. Top with chocolate glaze and serve at room temperature.
1/3 cup heavy cream
1 cup dark chocolate chips
1 tablespoon honey
1 teaspoon Penzey's vanilla extract
In a medium sized cereal bowl, bring heavy cream to a boil in the microwave, about 30 seconds. Pour in chocolate chips, honey, and vanilla. Let sit for five minutes.
Whisk everything with a fork until smooth. Store leftovers in refrigerator (good on ice cream).