• 11/05 Nat'l Donut Day 5

    From Dave Drum@1:229/452 to All on Wed Nov 3 22:18:30 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Irish Cream Filled Donuts
    Categories: Breads, Snacks, Dairy, Chocolate, Booze
    Yield: 18 servings

    1 1/8 c Milk warm
    1/4 c Sugar
    2 1/4 ts Active dry yeast
    2 lg Eggs; beaten
    10 tb Unsalted butter melted
    4 c All-purpose flour
    1/4 ts Salt

    MMMMM----------------CHOCOLATE IRISH CREAM FILLIN---------------------
    2 c Heavy whipping cream; cold
    3 tb Powdered sugar
    2 tb Dutch cocoa powder
    2 tb Irish Cream liqueur
    6 oz Semi sweet chocolate chips

    MMMMM---------------------CHOCOLATE GANACHE--------------------------
    1 c Heavy cream
    9 oz Bittersweet chocolate;

    MAKE THE DOUGHNUTS: Make sure the milk is warm, but not
    overly hot (115ºF/46ºC). Add the sugar to milk, stir to
    dissolve and add the yeast. Stir gently, then let sit
    for 10 minutes.

    Melt the butter in separate bowl, add the beaten eggs to
    the melted butter, stirring constantly to make sure the
    butters not too hot for the eggs. Add the egg/butter
    mixture to the bowl of an electric mixer fitted with the
    dough hook. With the mixer on medium-low speed, pour in
    the yeast mixture.

    Allow the dough hook to stir this mixture for a couple
    of minutes, making sure it's thoroughly combined. With
    the mixer still going, add the salt and flour in 1/2 cup
    increments until all the flour is gone. Stop the mixer,
    scrape the bowl, then turn the mixer on the same speed
    for five minutes. After five minutes, stop the mixer and
    scrape the bottom of the bowl. Allow the dough to sit in
    the bowl undisturbed for 10 minutes. After 10 minutes,
    transfer the dough to a lightly oiled bowl. Toss the
    dough to coat, then cover the bowl with plastic wrap and
    place straight in the fridge. Refrigerate dough for at
    least 8 hours, or overnight.

    Remove bowl from fridge and turn out dough onto a
    lightly floured surface. Roll out to 1/4 to 1/3-inch
    thickness. Using a 3-inch cutter, cut as many rounds as
    you can, then roll out remaining dough and cut as much
    as you can. Place the doughnuts on a floured baking
    sheet. Cover with large towel and place in a warm place
    in your kitchen. Allow doughnuts to rise for one hour
    (mine were good to go after 50 minutes). Doughuts should
    be puffy and airy.

    Well the doughnuts rise make the filling and ganche. For
    the filling place the heavy whipping cream in a stand
    mixer bowl with a whisk attachment, beat heavy whipping
    cream on medium high setting.When whipping cream starts
    to set, slowly add in the powdered sugar, cocoa powder
    and Irish Cream. Beat on high until stiff peaks form,
    about 1 1/2 minutes on medium-high setting. Melt the
    chocolate chips in a microwave safe bowl until melted (I
    do this on 30 second intervals stirring in between
    each). Remove about one cup of the chocolate cream and
    whisk with the melted chocolate until there are no
    clumps and the mixture is silky and smooth (just keep
    whisking, it took me about 3-5 five minutes, but I was
    using a fork.). Add the mixture to the chocolate cream
    or gently fold into the cream until there are no
    streaks, being careful not to deflate the peaks.
    Refrigerate until needed.

    TO MAKE THE GANCHE: Combine the heavy cream and
    bittersweet chocolate in a medium saucepan or a
    microwaveable bowl. Heat on medium low until chips are
    melted and can be stirred smooth. If using the
    microwave, heat at 30 second intervals until completely
    melted and mixture can be stirred smooth. Add butter in
    and stir until melted. Add Irish cream liqueur.

    Once the doughnuts have risen, heat plenty of canola oil
    in a large pot until the temperature reaches 375ºF/190ºC
    degrees. Working with one or two at a time, gently grab
    doughnuts and ease them into the hot oil. Allow them to
    cook 1 minute on each side. Being careful because they
    will brown very quickly. Remove doughnuts from the oil
    with a slotted spoon, allowing all oil to drip off.
    Place doughnut on several layers of paper towels. Repeat
    with remaining doughnuts. Allow doughnuts to cool, about
    25 minutes before filling.

    Using a pastry bag or simply a ziplock bag (or even a
    spoon), poke a hole inside the side of the doughnut and
    fill it with a bit of the pastry cream. Dip the donut in
    the ganache and allow to set about 5 minutes. Then stuff
    your face!

    Donuts adapted from the Pioneer Women

    RECIPE FROM: https://www.halfbakedharvest.com

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