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Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Step 2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture.
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Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
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Refrigerate until serving. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Cool slightly; roll in remaining 1/2 cup sugar. Cut a small hole in the tip of a pastry bag; insert a small pastry tip.
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Pro tip - Gradually, add the milk a little at a time to prevent lumps. 480 ml Whole milk, 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt. Simmer - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time.
FileKrispy Kreme glazed donut.JPG Wikimedia Commons
Heat milk in the microwave about 60 seconds until 90 degrees. Transfer to a stand mixer. mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes. With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups flour. Switch the mixer to the dough hook attachment.
FileKrispy Kreme glazed donuts 2.JPG Wikimedia Commons
Step 3: In a separate (and larger) mixing bowl, whisk together the 2 cups all-purpose flour, 2 ½ tablespoons sugar, 4 ½ tablespoons baking powder, and ½ teaspoon salt. Once thoroughly mixed, add the milk/egg mixture into the larger bowl, mix in the ¼ cup (half stick) unsalted butter, and mix until a thick dough forms.
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Roll out the dough into an 8×12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section. In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While the oil is heating, prepare the glaze.
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For Long Johns. Combine milk and water in a mixing bowl. Add yeast and let sit for 5 minutes until yeast foams. Add all other ingredients, flour last, and mix with a dough hook until dough forms a soft, but not sticky ball. If it's sticking to the bowl, add more flour.
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Make the Boston cream doughnut filling. Whisk the egg yolks together in a small bowl. In a saucepan over medium heat, whisk the sugar, cornstarch, salt and milk, stirring constantly until it begins thickening and bubbling. Reduce to simmer and simmer for 2 minutes and remove from heat. Temper the egg yolks.
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Add the warm water to the yeast, warm milk, and sugar. Give it a quick whisk and then wait until it gets foamy, about 10 minutes. Combine ingredients. Using a stand mixer, combine the flour, salt, sugar, yeast mixture, and eggs. Mix everything together with the hook attachment at medium-high speed. Add the butter.
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Step 9: Fill the doughnuts. Cut a small hole in the tip of a pastry bag and insert a small pastry tip. Fill the bag with the prepared pudding. With a small knife, pierce a hole into the side of each doughnut and fill with the pudding. Each doughnut should be able to hold a scant 1/4 cup of filling.
a stack of donuts sitting on top of a wooden table
A "cream-filled" maple bar doughnut (filled with custard) The Long John is a bar-shaped, yeast risen [1] doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S. [2] and Canada, and has been used in Texas.
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Making Donuts. In a large pot or Dutch oven heat 4-5 cups of shortening or vegetable oil to 350 degrees of medium high heat on a burner. Carefully place donuts a few at a time into hot oil and cook for 2-3 minutes on one side until golden brown on bottom. Flip donuts over and cook an additional 1-2 minutes until golden brown.
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Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add cooled flour mixture; beat until fluffy. Gradually beat in enough confectioners' sugar to achieve a spreadable consistency.
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For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to.
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Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes. Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.