This recipe makes a lot! I cut it in half & it makes about 2 1/2 dozen!
2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110⁰)
4 c. warm milk (110⁰)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
Pastry Cream (or vanilla pudding)- (recipe below)
Chocolate Glaze (recipe below)
In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.
Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface. Roll out to ½" thickness. Cut with a floured 3" biscuit cutter. Place on parchment lined cookie sheet. Cover & let rise until doubled, about 30 minutes.
In an electric skillet or fryer, heat oil to 375⁰. Fry donuts a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each donut. Fill with pastry cream. Dip tops in the chocolate glaze. Top with sprinkles if desired. Yield: 5 dozen.
Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface. Roll out to ½" thickness. Cut with a floured 3" biscuit cutter. Place on parchment lined cookie sheet. Cover & let rise until doubled, about 30 minutes.
In an electric skillet or fryer, heat oil to 375⁰. Fry donuts a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each donut. Fill with pastry cream. Dip tops in the chocolate glaze. Top with sprinkles if desired. Yield: 5 dozen.
Pastry Cream:
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 T unsalted butter
1 teaspoon vanilla
In a saucepan, heat milk until just simmering.
In a separate bowl, whisk sugar, egg yolks, and cornstarch until pale and thick.
Slowly pour hot milk into the egg mixture while whisking. Return mixture to the saucepan.
Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on the surface. Chill 1 hour.
Chocolate Glaze:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
1 T butter
Heat cream until steaming. Pour over chopped chocolate and butter.
Let sit 2 minutes, then stir until smooth and glossy.
*Try strawberry or raspberry filling & icing on top or chocolate pudding inside.
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