Tuesday, September 14, 2010

National Cream Filled Donut Day!

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
makes 12

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

Vanilla Filling
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

Rising doughnuts

Vanilla Cream Filling

Cream shortening and butter/margarine together until combined.  Gradually add the sugar 1/2 cup at a time, then add milk and vanilla.  Beat until light and fluffy.  Will keep in the refridgerator for 2 weeks in an airtight container.

1 comment:

  1. I usually prefer jelly doughnuts, but your vanilla cream doughnuts look so good, especially with all that cream oozing out of it.


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