Posted on Friday, 4th February 2011 by Grace Massa Langlois
I love Donuts! And I love pastries! And I am a self-professed Chocoholic. So it shouldn’t come as a surprise that my favourite all-time donut is a Boston Cream Donut. Ah! Sweet and light, cream-filled pillows, glazed with lush chocolate – What’s not to love?
In case you missed it, Dunkin’ Donuts released a new campaign in February called, “Chocolate Lover’s Month“. As part of this campaign they introduced their new line of cocoa yeast donuts. The folks at Dunkin’ Donuts have been busy because they also introduced a Cupid’s Choice Heart-Shaped Donut to celebrate Valentine’s Day.
Can you believe it’s the first shaped donut they’ve ever made? The donut is filled with cream, dipped in strawberry icing and topped with red, white and pink heart-shaped sprinkles.
Once I saw the campaign I knew immediately I was going to replicate the donut at home. Or die trying! Heart-shaped (a must for Valentine’s Day) yes, but being the traditionalist I am, I decided to go with the tried, tested and true Boston Cream Donut. Move over Strawberry Icing, Chocolate Glaze is here to stay!
For my first attempt at homemade donuts, I made the traditional Chocolate-Glazed Doughnut and I was quite happy with the results. Since then I heard so many good things about Alton Brown’s Yeast Doughnut Recipe that I wanted to try it too.
Of course the recipe was fabulous, easy, and the donuts rose beautifully. They’re light and airy, everything you’d want in a yeast donut. In keeping with the light and airy theme, I chose to lighten the pastry cream by folding in freshly prepared whipped cream.
And then, my favourite part of the donut-making process, transforming the plain cream-filled donut into a showpiece; dipping each one in a bath of mouth-watering chocolate. And for a final tease – in celebration of Valentine’s Day – I dusted them with red, white and pink heart-shaped sprinkles.
Let the loving begin!
If you love Boston Cream Donuts you may want to try Boston Cream Pie Cupcakes, heart-shaped cupcakes would be another great way to say, “I love you” for Valentine’s Day.
Boston Cream Donuts
Makes 20 to 25 donuts
- Yeast Donuts
- Vanilla Pastry Cream
- Chocolate Glaze
(From Alton Brown, via The Food Network)
- 1½ cups (375 ml) (12 ounces) milk
- 2½ ounces (71 g) (1/3 cup) vegetable shortening
- 1/3 cup (79 ml) (2.67 ounces) warm water, 35° to 41° C (95° to 105° F)
- 2 packages (14 g) (½-ounce) instant yeast
- 2 large eggs, beaten
- ¼ cup (56 g) granulated sugar
- 1½ teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 5¼ cups (652 g) (23 ounces) plain (all-purpose) flour, plus more for dusting surface
- Peanut or vegetable oil, for frying (1 to 1½ gallons (3.79 to 5.68 litres), depending on fryer), for oiling bowl.
- In a medium-sized saucepan set over medium heat, heat the milk until warm enough to melt the shortening. Place the shortening in a small bowl and pour the warmed milk over it. Stir with a spatula until shortening has melted, set aside.
- Place the warm water in a small bowl and sprinkle the yeast over it. Let dissolve for 5 minutes. After 5 minutes, pour the yeast into the bowl of an electric stand mixer.
- Add the milk and shortening mixture (make sure the mixture has cooled to lukewarm first).
- Add the eggs, sugar, salt, nutmeg and half of the flour.
- Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn up to medium speed and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
- Transfer dough to a well-oiled large bowl, cover, and let rise until doubled in size, about 1 hour.
- Dust a clean work surface with flour. Roll out dough to 3/8-inch (.95-cm) thick. Cut out dough using a 3-inch doughnut/cookie cutter or pastry ring. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365° F (185° C). Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in a baking sheet. Allow doughnuts to cool for 15 to 20 minutes prior to filling and glazing.
Vanilla Pastry Cream
Makes about 3 cups
- 375 ml (1½ cups or 12 ounces) whole milk
- 1 vanilla bean, split and seeded
- 4 large egg yolks
- 113 g (½ cup) caster (super fine granules) sugar
- 25 g (¼ cup) cake flour, sifted
- ¼ teaspoon salt
- 180 ml (¾ cup) heavy cream, 35%
- In a medium saucepan bring milk, vanilla bean and seeds just to the boil (small bubbles just beginning to form around the edges of the saucepan). Remove from heat, cover and set-aside allowing vanilla to infuse, about 20 minutes.
- In medium bowl, whisk together the egg yolks and sugar until thick and pale.
- Add the flour and salt; whisk to combine well (no lumps).
- In a slow steady stream, gradually add the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, 3 to 5 minutes.
- Strain pastry cream through a fine mesh sieve into a small bowl. Place a sheet of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming as it cools. Cool completely.
- In a medium bowl, using a hand-held electric mixer beat heavy cream to a soft peak. Using a large flexible spatula fold the whipped cream into the cooled pastry cream. Chill in the refrigerator until ready to use.
Assembling Boston Cream Donuts
- 6 tablespoons heavy cream, 35%
- Vanilla Pastry Cream
- Chocolate Glaze (place the glaze over a bowl of warm water)
- Red, White & Pink Heart-Shaped Sprinkles
- In a small-sized bowl, using an electric hand mixer, whisk heavy cream until stiff peaks form.
- Remove Vanilla Pastry Cream from the refrigerator; using a large spatula, gently fold the whipped cream into the pastry cream.
- Transfer pastry cream to a pastry bag fitted with a small round tip, set aside.
- Using a small paring knife poke a hole in the side through the centre of each cooled donut.
- Insert tip into the donut hole, fill, and wipe any excess pastry cream with the tip of your finger and return to wire rack. Repeat with remaining donuts.
- Dip each donut in Chocolate Glaze, immediately dust with sprinkles and return to wire rack. Let glaze set for 30 minutes before serving (if you can wait that long!). Enjoy!
Tags: after school treat, afternoon tea, breakfast, brunch, chocolate, chocolate dessert, chocolate frosting, chocolate glaze, chocolate icing, chocolate recipes, creme patissiere, dessert, desserts, donut fillings, donut glaze, donuts, doughnut fillings, doughnut glaze, doughnuts, food, food photography, food photos, individual dessert, individual desserts, pastry cream
Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci Fritti, Fillings, Frostings & Dessert Sauces, Fried Desserts, Pasticcini, Pastries, Recipes, Ricette di Base, Yeast Breads & Yeast Dough