Cream-Filled Doughnuts

      Some think because I bake a lot, my kids always eating sweets.   Yes, my munchkins are my testers, but they might have piece of cake today, and nothing until Friday.  I want to make sure my girls have no cavities, eating healthy, and of course not on a sugar high climbing walls.  But my girls can be strict when letting me know how something taste.  Last Friday I passed a Krispy Kreme on my way to the grocery store.  I wanted so bad a doughnut but I refused to get out of the car because it was too darn cold.  So you know what I had on my mind all the way home.

    I was excited to start making doughnuts when my girls came home.  If my memory corrects me right I know my four year old never had a doughnut. I was always say no to get her one.  In addition her school is very strict about giving the kids sweets. But I know my oldest have had one before.  When we go into the store she always beg for one and I would say no.  After homework is done and chores are done me and my loves are in the kitchen making doughnuts.  I love when my girls are in the kitchen with me.

     My four  year old daughter reminds me I am making the doughnuts wrong.  It suppose to be shaped like a biscuit.  I said I am filling it with a pastry cream.  She said "Mommy you know doughnuts with cream inside are nasty.  Can I have mines with out please?  My oldest daughter interjected and said I agree, and if you do pastry cream, no fruit flavoring.

    Gosh! But I must agree doughnuts with fruit filling is not my cup of tea.  I let them taste one with the pastry cream, they loved it, but of course devoured the ones without.  Who said kids don't know what's best?  Well some parts.  LOL!

Cream-Filled Doughnuts

Ingredients
1 package active dry east
2/3 cup milk, at room temperature
3 1/2 cups unbleached all-purpose flour
1 1/3 cups sugar
2 tsp. kosher salt
3 eggs
7 tbsp. butter, room temperature, cut into 6 to 8 pieces
Canola oil for frying

Vanilla Cream Filling

Ingredients
6 tbsp. heavy cream
1 1/4 cups milk
1/2 cup sugar
1/4 cup cake flour
1/2 tsp. kosher salt
4 egg yolks
1 tsp. vanilla extract

Directions

1.  In a stand mixer fitted with the dough hook combine the yeast and milk.  Stir together briefly, then let sit for about 1 minute to dissolve the yeast.  Add the flour, 1/3 cup of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together.  Then still on low speed , mix for another 2 to 3 minutes to develop the dough further.  Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.

2.  Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours, or up to 15 hours.

3.  Lightly flour a baking sheet.  On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick.  Using a 3 1/2 or 4 inch round biscuit, cut out 9 doughnuts.  Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to rise for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.

4.  When ready to fry, line with paper towels a tray or baking sheet large enough to hold the doughnuts.  Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot.  To test the oil, throw in a pinch of flour, if it sizzles on contact, the oil is ready at 350 degrees F.  Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown.  Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side.  Using a slotted spoon, transfer the doughnuts to the prepared pan and let cool for a few minutes, or until cool enough to handle.

5.  Place the remaining 1 cup sugar in a small bowl.  One at a time, toss the warm doughnuts in the sugar to coat evenly.  As each doughnut is coated, return it to the tray to cool completely, about 30 to 40 minutes.

For the pastry filling.

1.   In a medium saucepan, scald the milk over medium-high heat (bubbles start to foam around the edge of the pan, but the milk is not boiling).  While the milk is heating, in a small bowl, stir together the sugar, flour, and salt.  In a medium bowl, whisk the egg yolks until blended, then slowly whisk in the flour mixture.  The mixture will be thick and pasty.

2.  Remove the milk from the heat and slowly add it to the egg-flour mixture, a little at a time, whisking constantly.  When all of the milk has been incorporated, return the contents of the bowl to the saucepan and place over the medium heat.  Whisk continuously and vigorously for about 3 minutes, or until the mixture thickens and comes to a boil.  At first, the mixture will be very frothy and liquid; as it cooks longer, it will slowly start to thicken until the frothy bubbled disappear and it becomes more viscous.  Once it thickens, stop whisking every few seconds to see if the mixture has come to a boil.  If it has not, keep whisking vigorously.  As soon as you see it bubbling, immediately go back to whisking for just 10 seconds, and then remove the pan from the heat.

3.  Pour the mixture though a fine-mesh sieve into a mall heat-proof bowl.  Stir in the vanilla, then cover with plastic wrap, placing it directly on the surface of the cream.  This will prevent a skin from forming.  Refrigerate for at least 4 hours, or until cold.

4.  Whip the heavy cream until is holds stiff peaks. Using a rubber spatula fold the whip cream into the pastry cream.

5.  When the doughnuts are completely cooled, poke a hole in the side of the doughnut, spacing it equidistant between the top and bottom.  Fit a pastry bag with a small round tip and fill the bag with the filling.  Squirt about 1/3 cup filling into each doughnut.  Serve!

Recipe adapted from flour - Boston's Flour Bakery + Cafe