September 14th- National Cream Filled Donut Day
What a wonderful holiday, huh? I mean I can't think of something better to celebrate than a cream filled donut. My husband is a cream filled donut perfectionist. He judges every cream filled donut he eats...it's all about the filling for him. Won't he be surprised to find a pile of his favorite food waiting for him when he arrives home!
Cream Filled Donuts
1 pkg. regular or quick acting yeast
1/8 c. warm water
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. granulated sugar
Equivalent of 1 egg EnerG Egg replacer or 1 egg
1/6 c. shortening
2 1/2c. unbleached all purpose flour
oil for frying
1/4 c. shortening (I used Earth Balance)
1/4 c. butter or margarine (I used Earth Balance)
1/2 tsp. vanilla
2 c. powdered sugar (sifted if lumpy)
1 tbsp. milk
Additional powdered sugar for dusting
Dissolve yeast in the warm water in a mixing bowl. Add milk, sugar, egg or egg replacement, shortening and 1 cup of flour. Beat on low speed for 30 seconds and scrape down the sides of the bowl. Beat on medium speed, scraping bowl occasionally, for 2 minutes.
Stir in remaing flour until smooth. Cover and let rise in a warm place until dough has doubled in size, about 1 hour. Turn dough out onto a floured surface. Roll out dough 1/2 inch thick and cut with a round cookie cutter or top of a drinking glass. Cover and let rise on a floured baking sheet until doubled, about 30-40 minutes. Heat oil in a deep fryer to 350 degrees. Slide doughnuts into hot oil and turn once they are golden brown, about 1 minute each side. Remove carefully from the hot oil, do not prick the surface of the doughnut and allow to cool. Once doughnuts are completely cool, insert a small paring knife to cut a pocket in the doughnut for the filling. Using a pastry bag generously fill the doughnuts with the vanilla cream and dust with powdered sugar.
|Doughnuts immediately out of the oil|