Do you think baking these at 350°F would be an acceptable alternative to frying them? That woke me up! On the Pastry Cream ingredients, the last item was 6 Tbs heavy cream…but the instructions never called for it…was it supposed to be there it not??? Thank you for the amazing recipe ! I had my share of donuts when I was younger. Country Maid Crème Filled Doughnuts Premium Quality Baked Goods Since 1894 Harting's Bakery, INC., Bowmansville, Pa. 17507 Thank you so much in advance, I would be very glad if you couls please answer as soon as possible because im planning on making these donuts for my boyfriend’s birthday. It’s definitely not as thick as a true pastry cream, but it’s not as light and pillowy as plain whipped cream. Great post, have a great day xo, http://dreamingofleaving.com/2017/01/01/the-ultimate-homemade-donut-recipe-roundup/, Hello! I love cream filled doughnuts – but not as much as my fiance. Thank you! The dough should definitely rise – make sure you are using fresh yeast that has not expired or been sitting in a cabinet for a long time. Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Happy birthday to your boyfriend (he has the same birthday as my son!) Happy for an experiment but not sure if I’d try again. Hi Janelle, I think the white filling is usually a soft icing, not pastry cream or custard. But this Creme filled doughnuts I have never cooked before. I stuffed them with butter cream cause I couldn’t get the custard to set ), then moved on to beignets and apple fritter doughnuts. I have noticed on many of the recipes on this site you take credit as the author when they are reprinted from various other sources. I am in doughnut heaven right now! if so- at the first time ,you wrote to wrap the dough tightly with plastic wrap- if wrapped tightly, will the dough be able to rise? Enjoy! I usually make a high-calorie treat every Saturday morning so I’ll add this to my list! Of that cream filling in those donuts! These look even better because they are creamed filled! I keep wanting to make some at home and these might have to be the first recipe I try! Yippee! Hi Michelle, I really would love to try out this recipe. Hello- You know, you can use palm shortening for frying and there are actually some good health benefits with it! It’s possible that the towel could have been too heavy; try using plastic wrap that’s just gently laid overtop, not secured down. I m new to “dough” and would love to make these! I grew up eating those as a kid in Hawaii. The cream filled doughnuts were always my favorite!! This is from the Flour Bakery Cookbook. I made these for our Christmas Eve party !! Plus, we have the scoop on that "add corn syrup to the water" myth. Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. In Hawaii we have these. One year ago: Texas Sheet Cake and Peanut Butter and Jelly Cupcakes Also, brand new yeast but they never seemed to rise – left for almost 4 hours and they only grew a little. Do you keep it for future frying or do you dispose of it somehow? Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. My favorite donut popped up on screen before the coffee kicked in! Excellent! Do i simply crumble the fresh cake yeast into the milk and continue on with the recipe? You can still eat them the next day, but as you’ve found, they’re not as fresh. These look amazing! For the cream filling: In a small saucepan, heat water and sugar over medium heat until the sugar has melted and the solution boils. They are called BISMARKS. Exactly as I had hoped for. I made them last month and they were *unbelievable*, better than any I’d had from a bakery. I usually don’t fry anything because it seems like a waste to buy one gallon of oil for 12 donuts, or whatever the recipe calls for. Out of curiosity, I timed myself during the five steps of preparation and cleanup time after each step. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Be sure to download our complete guide here! Your email address will not be published. Mine were gluten free. I am amazed at how often you manage to post new, fantastic content. Anyway it was great A picture of what these should look like as pillowy would really have helped. I think they are in another league to cake ones, although they clearly take more time! They are gorgeous! I could take them or leave them and, usually, I left them. Yum! I have printed the recipe and will make these little round bundles of luscious vanilla cream, coated with damp sugar crystals. Oh my gosh your photos! I’m always a bit intimidated by pastry cream but after your reading your recipe I think I can do it! Can you use the same dough/cooking times to make both filled donuts, and ones with holes? They look delicious! Heaven on the tongue!! :) But, for sure, homemade beats anything out of a box, and these look amazing! Don’t know if you’d see this comment as I just came across your recipe two years after it was published, but what do you do with the oil after using? I love, love, love donuts! I owe you one! Hi Rebecca, I’ve done both, depending on how soon I know I’ll be frying something again (if I can use it within a couple of weeks). They look amazing! 1) I could have licked the screen! Is it possible to just bake the doughnuts and not fry them? Using a 3 ½ inch or 9 centimeter round cookie cutter, cut the dough into … In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. I’m excited to try them… THANK YOU. I made these as a birthday treat for myself a few years ago and absolutely loved them even though I had a few minor issues. Bavarian cream is my favorite. Can you come up with a recipe for a cake type doughnut that can be creme filled? Toss doughnuts in sugar, one at a time, to evenly coat. It takes a while, but it’s worth it. Also are you able to use regular butter instead of the unsalted?? Thanks for another great one!! Thanks, Post part 2: I wouldn’t have directly linked to Martha Stewart, because that’s not the original source of the recipe. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. Total Time 25 mins. Growing up in Pittsburgh there was a wonderful Jewish bakery called The Waldorf. I’ve got to get over my aversion to frying, because these look amazing. The doughnuts should be served as soon as they are filled. As far as the donuts are concerned. I’ve had “cream-filled” doughnuts that have a more yellow, custardy-filling and ones with a pure white, creamy filling. (aka, the weekends that mom had to work and dad had to feed us!) You could definitely mix by hand with a wooden spoon and/or knead by hand, but be sure the butter gets fully incorporated. Thank yo SOOOO much for this recipe! Refrigerate at least 6 hours and up to 15 hours. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. I have a question, can I re-roll the excess dough that I used to cut the first 9 doughnuts? These look lovely! You could always try baking these, but I have no idea how they would turn out. Thank you. price: $17.99 . Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Refrigerate until chilled, at least 4 hours and up to 3 days. Hi Chrissy, You could whisk some of your pumpkin puree into the vanilla cream. Dana, That’s the total time, almost all which includes letting the dough rest, i.e. Wow! or until donuts are golden brown, turning after 1 min. So I can have a mixed batch with the same recipe. Required fields are marked *. Maybe next time I have a few days i’ll surprise my family with some homemade doughnuts. :) They are gorgeous! But I’m pretty sure if I made them I would eat every single one in a matter of hours. Thank you, lovely lady!! Enter to Win $10,000 to Makeover Your Home! Lastly, the dough was very very sticky, I had to add a significant amount of flour to even handle it, could that be the reason I had a lot more than 9 doughnuts at the end? Seriously…probably the prettiest donut I’ve ever seen. Cheaper to buy!! Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. 'Tis the season to enjoy (and gift!) I am going to try and make these tonight. Michelle – these look AMAZING!! I’ll just enjoy the pics and go to Krispy Kreme. (Especially when I asked the “baker” in the store one morning if she had sugared donuts out yet. Hi Carmen, Yeah unfortunately doughnuts are one of those things that are definitely best served the day they are made. Chocolate Custard. I can’t believe I spent so many years of my life not liking cream filled donuts/doughnuts – I’m sure if they were all homemade and looked this delicious I would totally have liked them a lot more. hi! Doughnuts are pretty damn near the perfect sweet treat. I just made these and omg! As it turned out, like with many things, I found the doughnuts that I fried up at home to taste significantly better than the ones I was offered as a kid. They were to die for… I would not make them again though. Have a great day. Hi Trang, There are a lot of doughnut recipes out there created specifically for baking, but these should be fried for optimum flavor. 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