Boston Cream Doughnuts

Name: Boston Cream Doughnuts
Prep time: 1 h
Cook time: 2 min
Total time: 1 h 2 min
Yield: 18-20 doughnuts
Ingredients: 1/4 cup warm water; 2 tablespoons instant yeast; 1 cup warm milk; 1/4 cup vegetable shortening; 2 eggs; 1/4 cup sugar; 1 teaspoon salt; 3 1/2-4 cups bread flour; 1/4 cup sugar; 3 tablespoons all-purpose flour; 3 egg yolks; 1 cup milk, plus; 2 tablespoons milk; 1 tablespoon unsalted butter; 1/2 teaspoon pure vanilla extract; 1 tablespoon unsalted butter; 2 ounces semisweet chocolate, chopped; 1 1/2 cups icing sugar; 1/2 teaspoon pure vanilla extract; 1/3 cup hot water

Submitted by MarieRynr

"These are the most popular doughnuts in any neighborhood doughnut shop."

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Ready In:: 1hr 2mins
Ingredients:: 20
Yields:: 18-20 doughnuts

ingredients

DOUGH
¹⁄₄ cup warm water
2 tablespoons instant yeast
1 cup warm milk
¹⁄₄ cup vegetable shortening
2 eggs
¹⁄₄ cup sugar
1 teaspoon salt
3 ¹⁄₂ - 4 cups bread flour
CUSTARD FILLING
¹⁄₄ cup sugar
3 tablespoons all-purpose flour
3 egg yolks
1 cup milk, plus
2 tablespoons milk
1 tablespoon unsalted butter
¹⁄₂ teaspoon pure vanilla extract
CHOCOLATE GLAZE
1 tablespoon unsalted butter
2 ounces semisweet chocolate, chopped
1 ¹⁄₂ cups icing sugar
¹⁄₂ teaspoon pure vanilla extract
¹⁄₃ cup hot water

directions

For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.
Whisk in the milk and shortening.
Stir in the eggs, sugar, salt and 3 cups of the flour.
Mix to make a soft dough.
Knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required to form a soft but elastic dough.
Place the dough in a lightly greased bowl, cover the bowl with a damp cloth and let rise for 45 minutes or until doubled.
For the filling, whisk the sugar, flour, and egg yolks together in a bowl.
In a small saucepan, bring the milk to a boil.
Stir 2 TBS of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
Stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
Remove from heat.
Stir in the butter and vanilla and let cool.
Place in a bowl, covering with plastic wrap to help prevent a skin from forming.
Put in the fridge until needed.
Turn the dough onto a lightly floured surface.
Pinch off pieces and form into small balls, about the size of golf balls.
Cover and let rise for 25 minutes.
In a dutch oven heat 4 inches of oil to 375*F.
Add the doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on first side.
Turn and fry on the second side for 15 to 30 seconds.
Using a slotted spoon, transfer to paper towels to drain and let cool.
Whisk the custard to smooth and fluff it.
Put the custard in a pastry bag fitted with a large plain tip.
Split each cooled doughnut in half and pipe or spoon in some custard.
For the glaze, melt the butter and chocolate in a double boiler over barely simmering water.
Add the sugar and vanilla, stirring until smooth.
Add enough water to make a thin glaze.
Let cool for 1 minute, then drizzle over the doughnuts.
If the glaze gets too stiff, add more hot water to make it workable again.
Enjoy!