My son wanted to bake some ‘Donut Shop’ donuts. Since the croissants from the cookbook Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by JoAnne Chang turned out so well, we decided to use a recipe in the same cookbook to make the donuts. We were not disappointed.
As with the croissants, the donuts did take a bit of time. The time was mostly spent waiting for the dough to rise. The actual making of the donuts was simple enough. We made the dough using our stand mixer and popped it in the fridge overnight to do it’s thing. Before going to bed we set the alarm for 5 am. Oh yah…that went over well. So up I popped and down the hall I went to get my son out of bed. It took a few attempts. In the kitchen, we rolled out the dough and stamped out the doughnuts with a large biscuit cutter. It is important to note that the dough should be rolled on the thicker side of half an inch. Better to make these a bit thicker than thinner as they need to be nice and puffy in order to fill them easily. After stamping out the doughnuts, they were left to rise on a floured cookie sheet covered with plastic wrap for two hours. It is important to flour the cookie sheet well or the doughnuts will stick. Then it was back to bed for a couple of hours while the doughnuts were rising.
After another knock or two on my son’s door, we were back in the kitchen and ready to fry our donuts. But wait! Frying takes more oil than I realized! I was off to the store for more oil while my son made the custard filling. We chose to make the same custard filling from my blog post on Polish donuts instead of the vanilla filling the recipe called for. When I returned, we got to work on frying the donuts, two at a time. When they were cool we rolled them in confectioners sugar and not the regular sugar that the recipe called for. Then my son poked holes in the donuts with a skewer and filled them with the custard he made earlier. Voila!
My family sat down for fresh donuts with much anticipation. We all enjoyed them very much. The remaining donuts were for dessert. Hee Hee!
Recipe can be found in the cookbook: Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by JoAnne Chang
Note: To “refresh” the donuts, I popped them into the oven at 350 degrees for about 10 minutes. Only do this for un-filled donuts. We filled the donuts as we were going to eating them.
I am back to baking donuts again. This time it is Paczki, a baked Polish donut. But instead of filling this donut with jelly, I chose to fill it with custard.
These donuts rose and puffed up very nicely. I brushed them with melted butter and rolled them in sugar and they looked so yummy and I had not even filled them yet. I chose to fill them right before eating them. I made the custard ahead of time and kept it in a container in the fridge to chill.
I poked a hole in the side of the donut with a wooden skewer and then inserted the tip of a decorating tube into the side of the donut and gave it a good squeeze. Custard donuts are a favorite of mine at the local donut shop. Now I can make them at home myself. They are very easy to make. They just take a bit of time for the rising.
2/3 cup 2% milk – warmed to 120°F for instant/110°F for regular yeast
3 Tablespoons canola oil
2 egg yolks
1/2 teaspoon vanilla
Mix and beat for about 2 minutes then add
about 1/2 cup extra flour
Beat until thick and kneadable. Transfer to a floured surface and knead until smooth and elastic. Cover with plastic wrap and let rise for 10 minutes.
Roll dough to 1/2″ thick and cut into circles using a 2 1/2″ round biscuit cutter. Lift the cut doughnuts onto a parchment lined cookie sheet. Cover with a tea towel and place in a warm spot to rise for 45 minutes.
(While this is rising make the custard filling.)
Preheat the oven to 375 degrees F. Pop the doughnuts into the oven for 10 minutes. Remove and cool on rack.
Brush cool donuts with:
1 Tablespoon melted butter
Then roll in:
1/3 cup sugar for coating
Fill with custard. Make a small hole in side of donut. Using a pastry bag, squeeze custard into the side of donut.
Recipe for custard:
1/4 cup sugar
4 teaspoons cornstarch
1 cup milk, low fat or whole
one egg yolk
In a small saucepan, combine sugar and cornstarch.
Slowly stir in milk and egg yolk. Bring to a boil at medium high heat. Cook & stir about a minute on low heat. (it thickens more as it cools)
Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using or refrigerate to cool.