Subj : 9/12 Cream-fill Donuts 1
To   : All
From : Dave Drum
Date : Mon Sep 13 2021 05:25:00

September 14: National Cream-Filled Doughnut Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pistachio Cream Filled Doughnuts
 Categories: Breads, Nuts, Dairy, Snacks
      Yield: 15 servings
 
MMMMM----------------------PISTACHIO CREAM---------------------------
      2 tb (heaped) caster sugar
      1 tb Cornflour
      1 lg Egg yolk
      2 tb Pistachio paste
        pn Salt
    125 ml Whole milk
    125 ml Double cream; lightly
           - whipped

MMMMM-------------------------DOUGHNUTS------------------------------
    200 g  Strong white bread flour;
           - extra for dusting
        pn Salt
     50 g  Chilled unsalted butter; in
           - cubes
      7 g  Dried fast action yeast
     75 g  Caster sugar
      1 md Free-range egg; lightly
           - beaten
    100 ml Whole milk, lukewarm
      1    Litre sunflower oil; for
           - frying, extra for greasing
 
  Start by making the pistachio cream. In a small
  saucepan, whisk together the sugar, corn flour, egg
  yolk, pistachio paste and salt. Gradually whisk in the
  milk until you have a smooth mixture, then place the pan
  over a medium heat and bring to the boil.
  
  Boil for one minute, stirring constantly, until
  thickened, then strain through a fine mesh sieve into a
  small bowl. Cover with cling film to prevent a skin
  forming and leave to cool at room temperature. Once
  cool, fold in the whipped cream, then store in the
  fridge until ready to use.
  
  To make the doughnuts, sift the flour and salt into a
  large bowl, then lightly rub in the butter with your
  fingertips. Add the yeast and 1 tbsp of the sugar, then
  make a well in the centre. Mix together the egg and
  milk, then pour into the well. Bring the mixture
  together to make a soft, sticky dough then knead on a
  lightly floured work surface until soft and silky, 8 t0
       10    minutes.
  
  Lightly grease a large bowl with sunflower oil, place
  the dough inside then cover with a tea towel and leave
  in a warm place until doubled in size, around 1 hour.
  
  Once the dough has proven, press it out to a rectangle
  about 2cm thick on a lightly floured work surface. Use a
  5cm round cutter to cut out circles of dough, then place
  on a baking tray lined with parchment paper. Cover with
  a tea towel and leave to prove in a warm place until
  doubled in size again, around 45 minutes.
  
  Heat the sunflower oil in a large deep saucepan to
  190ºC/375ºF. If you don’t have a thermometer, drop a
  small cube of bread in to test the temperature - it
  should brown in about 30 seconds. Carefully place
  doughnuts into the hot oil using a slotted spoon, adding
  no more than 5 at a time. Fry for 30 - 60 seconds on
  each side until golden, then remove with a slotted spoon
  and drain on kitchen paper.
  
  Toss the still-warm doughnuts in the remaining caster
  sugar until completely coated. Allow to cool, then use a
  sharp knife to cut an incision in the side of each one
  and spoon or pipe the pistachio cream inside.
  
  These doughnuts are best eaten on the day of making,
  although they will last in an airtight container for a
  couple of days.
  
  RECIPE FROM: http://www.thelittleloaf.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Hope is the heartbeat of the soul." -- Michelle Horst
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