Boston Cream Doughnut
Pour hot cream over chocolate mixture.
Boston cream doughnut. This homemade donut recipe calls for a simple dough hack. A boston cream doughnut has all the elements of its namesake cake and then some. Stir in the eggs sugar salt and 3 cups of the flour. 2 in the bowl of a standing mixer add the sugar eggs salt melted butter and shortening mix either by hand or with a dough hook.
Whisk in the milk and shortening. Warm over medium low heat until gently simmering stirring to dissolve the sugar. Bavarian cream filling has a different texture than the bostom cream versions. Mix to make a soft dough.
Allow the yeast to proof for about 5 minutes or until it starts to foam. Our boston cream doughnuts are moist but light with a tender chew and restrained sweetness thanks to a careful balance of fat sugar and moisture in the dough. How to make boston cream donuts. It is a two layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has.
For the dough hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast. 1 in a saucepan stir together the cream milk 2 tablespoons of the sugar and the salt. Fry each donut until puffy and golden brown. This is a recipe for a popular riff on the classic boston cream pie with a crisp flaky doughnut as the vessel for silky pastry cream the only specialty tool youll need is a pastry bag but you can also poke a funnel into the side of the doughnut and spoon the cream.
Just like its cake counterpart it has pastry cream and a chocolate glaze only the cream is piped inside a yeasted doughnut and the glaze is poured over the top. Add vanilla and whisk until mixture is smooth and has the consistency of hot fudge sauce. Boston cream on the other hand has a thick custard. If its too thick add.
1 in a small bowl add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Let stand 1 minute. We chilled the dough overnighta step called cold fermentationso that it wa. Sanzian at bostons parker house hotel in 1856.
With bavarian cream you make whipped cream with heavy cream and sugar to make a fluffier cream center for your doughnut. Whisk in the cornstarch mixture. Start with refrigerated biscuit dough and about 2 inches of hot oil in a heavy bottomed skillet or dutch oven.