• 9/14 Cream-fill Donuts 2

    From Dave Drum@1:3634/12 to All on Mon Sep 13 05:25:00 2021
    September 14: National Cream-Filled Doughnut Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Banana Cream Donuts
    Categories: Breads, Snacks, Dairy, Fruits
    Yield: 14 servings

    MMMMM---------------------------DOUGH--------------------------------
    6 tb Warm whole milk
    - (115ºF/46ºC)
    1/3 c + 1 ts granulated sugar
    1/4 oz Env active dry yeast
    2 2/3 c A-P flour; divided, more for
    - dusting
    4 lg Eggs
    1 1/2 ts Kosher salt
    10 tb Unsalted butter; softened

    MMMMM--------------------------FILLING-------------------------------
    2 c Heavy cream
    1/2 c Milk
    1/2 c Sweetened condensed milk
    5 1/8 oz Box instant banana pudding
    - mix

    MMMMM---------------------ADD'L INGREDIENTS--------------------------
    48 oz Peanut oil; for frying
    Powdered sugar; for dusting,
    - opt

    MAKE DOUGH: Combine warm milk, 1 teaspoon of sugar, and
    active dry yeast with a whisk until yeast dissolved. Add
    1/3 cup of flour and whisk until well incorporated.
    Cover with a towel and allow sponge to activate and
    become very foamy, about 30 minutes.

    Add sponge to stand mixer fitted with dough hook
    attachment. Add remaining 2 1/3 cups flour, eggs, 1/3
    cup sugar, and salt; incorporate on low until a sticky
    Dough forms and no more flour sits at the bottom of the
    bowl. Increase speed to medium-high and allow Dough to
    knead for 10 minutes.

    Add butter to Dough, one tablespoon at a time, kneading
    until butter is incorporated before adding the next
    tablespoon. Once all of the butter is added, continue
    kneading for 8 minutes. Transfer dough to a greased bowl
    and allow to rise until doubled in size, about 1 hour.

    Line a baking sheet with parchment paper and generously
    dust the parchment with flour. Punch down dough and
    transfer to a well-floured surface. Press dough into a
    1" thick circle. Using a 2 1/2" round cutter, punch out
    14 circles, re-pressing scraps as necessary. Place
    circles on prepared baking sheet and dust surface of the
    circles generously with flour. Cover with towels or a
    plastic bag until doughnuts double in size, about 1 1/2
    hours.

    MAKE FILLING: Whip heavy cream until soft peaks form. In
    a bowl, whisk together milk and condensed milk. Add
    banana pudding mix to milk mixture and whisk for 2
    minutes. Add to whipped cream and fold until fully
    combined and no streaks of cream remain. Refrigerate
    until doughnuts are ready to fill.

    MAKE DOUGHNUTS: Fill a deep fryer or Dutch oven with
    oil. Heat to 350ºF/175ºC. Gently lift doughnuts off of
    baking sheet and place in fryer. Allow to fry until
    golden brown on the bottom, about 40 seconds; flip the
    doughnut over and allow to fry until golden brown all
    over, about 40 more seconds. Remove from oil and place
    on a wire rack set over a baking sheet to cool and dry.
    Only frying two doughnuts at a time, repeat the process
    until all are finished frying.

    Once doughnuts have cooled to the touch, use the back of
    a fork or spoon to pierce a hole in the side of each
    doughnut, making a space for the banana cream in the
    center of the doughnut. Remove banana cream filling from
    the fridge and beat with a spatula to soften. Transfer
    filling to a piping bag fitted with a wide round piping
    tip. Fill each doughnut with the banana cream filling
    until all of the doughnuts are filled. Dust with
    powdered sugar and serve immediately.

    RECIPE FROM: https://www.southernliving.com

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