OK Sorry I haven't been posting much, just sadden and little miffed. Enough about politics and down to food...love food! So with that said and done it's National Cream Filled Donut Day and I for one am happy cos that's my favorite donut of all!
I love cream filled donuts with a nice cup of coffee and good friends with great conversation. Mmmmm ok I think I need to get some donuts!
So as usual I will give a recipe and have fun with it. And the links will follow after the recipe.
Cream Filled Donuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour
***Vanilla Filling***
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk
DIRECTIONS:
Dissolve
yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling:
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.
Now for links!
http://www.epicurious.com/recipes/food/views/Vanilla-Cream-Filled-Doughnuts-364349
http://www.food.com/recipe/delicious-homemade-donuts-329463
http://adventuresofadiymom.blogspot.com/2012/04/homemade-donuts-with-boston-cream.html (A fellow blogspot user...check her out!)
http://traceysculinaryadventures.blogspot.com/2011/02/visit-to-flour-bakery-and-their-vanilla.html (Another fellow blogspot user!)
Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling:
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.
Now for links!
http://www.epicurious.com/recipes/food/views/Vanilla-Cream-Filled-Doughnuts-364349
http://www.food.com/recipe/delicious-homemade-donuts-329463
http://adventuresofadiymom.blogspot.com/2012/04/homemade-donuts-with-boston-cream.html (A fellow blogspot user...check her out!)
http://traceysculinaryadventures.blogspot.com/2011/02/visit-to-flour-bakery-and-their-vanilla.html (Another fellow blogspot user!)
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