Seriously, they’re stunning, Michelle! double, approximately 50-60 minutes. Will let you know how I get on. if so- at the first time ,you wrote to wrap the dough tightly with plastic wrap- if wrapped tightly, will the dough be able to rise? i have some leftover vanilla filling…can i freeze it?? Add milk and vanilla extract; beat until light and fluffy. Unless you added a drastically large amount of flour, that wouldn’t have caused the quantity to change. There’s probably a total of 15-20 minutes of actual active time before you fry them! I almost never eat them now, but yours look so good I’m kind of thinking that’s going to change soon. Enjoy! Is it possible to fry the donuts and make the cream one day prior and then fill the donuts the day of or do you need to fill the donuts the same day they are fried??? I love your blog and have made several of your recipes! Sip into Dunkin'® and enjoy America's favorite coffee and baked goods chain. These look lovely! I can probably get about 4-5 more, or would that make that batch tough? When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. For more grab n’ go breakfast ideas, don’t miss our Breakfast-on-the-Go recipes. I am going to try and make these tonight. Too long prep time for a disappointing result. Now as a golden oldie i live near a bakery that makes them too. White Cream Donut filling - Dunkin Donuts On Sunday, March 16, 1997 at 4:00:00 AM UTC-4, Jim Lamproe wrote: Does anyone have a receipe for a white cream donut filling like that have I need to find my fryer so I can make these! This is the second recipe of yours that I’ve clicked on from Pinterest in the last few minutes so now I’m following you on FB, Twitter and Pinterest! That woke me up! Danielle, Hi Danielle, Refrigerating the dough isn’t meant for it to be a big rise, but rather a slow development of the gluten. You could always try baking these, but I have no idea how they would turn out. :). Makes 18-24 (2.5-inch) donuts; Active Time: 1 hour, 20 minutes; Total Time: 3 hours, 30 minutes, plus cooling times; For the donuts. Thank you…now for a 48 hour fast to undo the damage! Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat. I’m very excited to try this recipe! These caught my eye right away on Facebook. Oh my gosh your photos! I love cooking, especially baking. It looks yum and I’ve pinned it in my cookbook for the next try :) Thanks Michelle. These look amazing! each side. Bravo!!!! These look incredible! The number of doughnuts would have more to do with the size. The cream filled doughnuts were always my favorite!! Turn doughnuts as they turn golden brown, about one minute on Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Yippee! It is 1/2-inch. Make the Pastry Cream: While the dough is chilling, make the pastry cream. My husband loves the white-creamy filling so I want to make sure to get it right for him! Hi, im intrested in making these donuts- i was just wondering- the dough needs to rise twice? One of the things that keeps me from frying is that I never know what to do with all that oil when I’m done. Refrigerate until chilled, at least 4 hours and up to 3 days. They have an official name however. Add milk, sugar, salt, egg, https://www.chowhound.com/recipes/boston-cream-donuts-31251 Thank you, lovely lady!! Thank you so much for this recipe. On the Pastry Cream ingredients, the last item was 6 Tbs heavy cream…but the instructions never called for it…was it supposed to be there it not??? Is the cream thick and pudding like or sweet and with more of a whipped consistency? (Especially when I asked the “baker” in the store one morning if she had sugared donuts out yet. So with me, the ones in the local grocery bakery does not even come close to the ones you make from home! Oh, and you may also enjoy the companion recipe for Vanilla Kreme filled donuts. :) They are gorgeous! Lastly, the dough was very very sticky, I had to add a significant amount of flour to even handle it, could that be the reason I had a lot more than 9 doughnuts at the end? I know you’re just getting started, but you could stop here and the world would have its perfect homemade doughnut. As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Dissolve yeast in warm water in mixing bowl. To be honest I’ve never been a fan of doughnuts probably because I never had a good one. These look amazing!! no work is required from you. cookie cutter. Cut with round shortening and 1 cup of flour. im really busy at work right now and dont have the time to make it in one day. I.LOVE.DONUTS! Michelle! Hi Michelle These look better than any doughnut I’ve ever eaten! Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Fold in the remaining whipped cream until no white streaks remain. ), then moved on to beignets and apple fritter doughnuts. I would love to make these, however I do not deep fry things. Cut the dough into 9 doughnuts using a 3½-inch round cutter. Yum! One year ago: Texas Sheet Cake and Peanut Butter and Jelly Cupcakes Fold in the remaining whipped cream … I am amazed at how often you manage to post new, fantastic content. You can substitute vegetable oil for canola oil, and any coarse sea salt should work in place of kosher salt. Hello and welcome! Give the doughnuts another 30-45 minutes to cool completely. Dana, That’s the total time, almost all which includes letting the dough rest, i.e. This is not meant as a put-down for your recipe, it was great. Most beautiful donut I have ever seen. Whoa! Hi Tina, You can substitute table salt, but use less – cut out about 25% from the kosher salt measurement. Thank you! They were surprisingly easy ! All Rights Reserved I Googled “pastry cream” and among the list was BEB’s recipe. Ever wonder how Dunkin’ Donuts does it? I stuffed them with butter cream cause I couldn’t get the custard to set Thank you for the recipe although I did have some issues. thanks!!! my fiance would love if I knew how to make doughnuts! LOVE good donuts – and I have some pastry cream in the fridge, too. I have got to try and make donuts. Mine were gluten free. Hey! Hi Hayley, Use large eggs (always large unless stated otherwise). Fills 12 doughnuts. Forget the jelly, it was cream! But this Creme filled doughnuts I have never cooked before. This cream sounds so good, I have never had a cream filled donut, so I guess I will have to make these! Hi Christine, Yes, it’s a soft dough. Stir in remaining flour until smooth. It's sure to please everyone in your family. It’s probably a good thing I don’t own a fryer!! I have printed the recipe and will make these little round bundles of luscious vanilla cream, coated with damp sugar crystals. I did have 3 issues; when I tried to put the cream through the sieve it was a nightmare, is it supposed to be easy to do or is it difficult because of its thickness? So happy you posted this recipe as I have been looking for a custard donut recipe for a while now and have found one that I like the look of!! Sounds very tasty !!!!! Would you please clarify what “½-inch” is? When this post popped up…… OMG!!! The dough should definitely rise – make sure you are using fresh yeast that has not expired or been sitting in a cabinet for a long time. But I’m pretty sure if I made them I would eat every single one in a matter of hours. Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. hi! this recipe is amazing!!!! Essential tools, baking lists, make-ahead tips, quick recipes, and more! The inclusion of the whipped cream into the pastry cream makes me think it might be sweeter and lighter than I’m imagining. I’ve had “cream-filled” doughnuts that have a more yellow, custardy-filling and ones with a pure white, creamy filling. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. Fill the doughnuts generously and dust heavily with confectioners' sugar. This cookbook is sooo good. I m new to “dough” and would love to make these! Thank you so much. Can I post the recipe if I give credit to you? https://www.alyonascooking.com/dunkin-donuts-glazed-donuts-recipe-copycat As a result, anytime they were offered to me, they never really knocked my socks off. Perfectly … I’m always a bit intimidated by pastry cream but after your reading your recipe I think I can do it! Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. I’m sure that I must have mentioned here at some point that I didn’t really grow up in a doughnut-loving household. These look scrumptious though! this is the same recipe I found in marthastewart.com… you could have just given the link… instead of copying it.. Deborah, The recipe is actually from Flour’s cookbook (it’s a bakery in Boston), which is the recipe I used.
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