Chocolate Cream Filled Donut

Donuts, please? Could you make me donuts? I’ve been getting requests from my daughter for donuts a lot, and as she is obsessed with donuts, her request is my command. I may have fed her like 3 of these for  lunch the day I made them. That makes me the best mom ever, LOL.

Do you think you like donuts? Who am I kidding? Everybody looooves donuts. To be honest, I don’t come from a donut acquiring family, but I wound up with the opposite relationship.  I never could say no to a donut as a kid, and still can’t.  I had my share of donuts when I was younger.  I always loved chocolate old fashioned, strawberry cream donuts, and glazed donuts.

A homemade donuts recipe I would like to share is sure to please everyone in your family and making homemade donuts is much easier than one may think.   The most basic donut consists of fried dough and whichever kind of glaze you prefer.  However, to grant my daughter command, I said to myself, why not try a cream-filled one?  Once you’ve made your donut dough, you’ll just need to make a cream filling and glaze, which both look mouthwatering in their own right.

This recipe for a homemade version of Byron Tallbot’s chocolate cream-filled donut is a phenomenally delicious breakfast, dessert, or snack item.  Fill the donuts with the chocolate cream and then cover them with the vanilla glaze or powdered sugar.  The light chocolate cream in these donuts is perfect with the soft and fluffy exterior of the donuts.  A basket of these freshly made donuts won’t last long in any house.  Trust me, these cream-filled delights are sure to be a hit.

Chocolate Cream Filled Donut (adapted from Byron Talbott)

For recipe in Indonesian, click HERE

Ingredients:

Dough

·         ½ cup milk

·         1 tsp dry active yeast

·         ¼ cup sugar

·         2 cups flour

·         4 tbsp melted butter

·         1 whole egg

Chocolate filling

·         ¾ cup whole milk

·         2 egg yolks

·         ¼ cup sugar

·         1 tbsp vanilla extract

·         2 tbsp cornstarch

·         ¼ cup dark chocolate chips

Glaze

·         3-4 tbsp whole milk

·         1 cup powdered sugar

·         2 tsp vanilla extract or paste

Directions:

1.       Warm up the milk in the microwave (or on the stove) to about 95 degrees F (35 degrees C) then add it to a bowl on an electric mixer along with the granulated sugar and dry active yeast.  Let this mixture sit for 20 minutes until it creates a layer of bubbles or foam on the surface.

2.       Add the melted butter and egg to the bubbling yeast mixture and stir for a minute or so.  Attach the dough hook to the mixer and turn on low speed.  Slowly start to add the flour a ¼ cup at a time.   Once all the flour has been added, scrap down the sides of the bowl, then continue mixing until the dough has formed into a silky smooth ball. This will take approximately  5-6 minutes.

3.       Flour the surface of your working surface, then take the dough out of the mixture, put into on the floured surface and begin rolling it out.  Occasionally flour the top of the dough so it doesn’t stick to the rolling pin.  Punch the dough out with a large ring cutter, remove the excess dough, then cover with a damp cloth.  Allow the dough to double in size, which will take approximately 45 minutes to an hour.

4.       In a small sauce pan on low heat, add the milk, egg yolks, vanilla extract, and sugar.  Bring up to 160 degrees F making sure to constantly stir as its heat up.  Once it reached 150 degrees F, add the cornstarch and turn the heat up to low-medium and begin to cook the custard until it get very thick.  It should take about 5-6 minutes.  As soon as it has thickened, you can add the chocolate chips to the mixture.  Once all the chocolate is melted, and mixed into the custard, turn the heat off and scoop the custard into a piping bag fitted  witha metal.  Refrigerate for 30-45 minutes.

5.       Once the dough has doubled in size and is ready to fry, fill a pot half way up with canola oil to 350 degrees F (175 degrees C), then begin frying the donuts.  They’ll take 4-5 minutes to cook and you should flip them at least 2-3 times during the cooking process to insure an evenly cooked donut.  Once thet are golden brown, remove them from the oil and rest on a few dry paper towels or a wire rack to get rid of any excess grease.  Let them cool down for 5-10 minutes before filling and glazing.

6.       In a mixing bowl, add the milk, vanilla extract, and powdered sugar and whisk until thoroughly combined.

7.       Pull the chocolate cream filling out of the fridge and begin to pipe it into the center of each donut.  You’ll have to get a little rough with the donut in order to really fill them up, so don’t be to shy when shoving the tip of the pastry bag into the middle of the fried dough.  Next, dip the tops of the warm filled donuts in the vanilla glazed and return them to the wire rack (or paper towels).  Let sit for 10-15 minutes in order for the glaze to set up  then enjoy!

Bahasa Indonesia

Bahan:

Adonan donat

·         ½ cup susu

·         1 sdt ragi aktif

·         ¼ cup gula pasir

·         2 cups tepung terigu

·         4 sdm mentega, lelehkan

·         1 butir telur

Isian krim coklat

·         ¾ cup susu cair

·         2 kuning telur

·         ¼ cup sugar

·         1 sdm ekstrak vanila

·         2 sdm maizena

·         ¼ cup dark chocolate chips

Olesan

·         3-4 sdm susu cair

·         1 cup gula bubuk

·         2 sdt ekstrak vanilla

Cara:

1.       Hangatkan susu dengan menggunakan microwave (atau kompor) dengan suhu sekitar 95 derajat F (35 derajat C), tuang ke dalam mangkuk besar, tambahkan gula dan ragi aktif.  Biarkan ragi bekerja selama 20 menit sampai muncul gelembung-gelembung berbuih di permukaan. 

2.       Masukkan mentega cair dan gula, aduk selama 1 menit.  Dengan menggunakan mikser listrik kecepatan rendah, kocok adonan sambil menambahkan tepung terigu secara bertahap masing-masing ¼ cup.  Kocok selama 5-6 menit sampai kalis dan membentuk bulatan yang halus  (bisa juga diuleni dengan menggunakan tangan). 

3.       Taburi meja kerja dengan sedikit terigu, ambil adonan dan ratakan dengan menggunakan rolling pin. Sesekali taburi dengan terigu agar adonan tidak lengket.  Cetak bentuk bulat dengan menggunakan cetakan donat.  Tutup dengan lap basah.  Biarkan mengembang dua kali lipat selama sekitar 45 menit sampai 1 jam.

4.       Panaskan susu, kuning telur, ekstrak vanilla, dan gula pasir dalam panci kecil sampai mencapai suhu 160 derajat F (70 derajat C) sambil terus diaduk.  Tambahkan maizena dan kecilkan api sambil terus diaduk sampai kental dan halus selama sekitar 5-6 menit.  Matikan api lalu tambahkan chocolate chips dan aduk sampai coklat meleleh dan bercampur rata.  Masukkan ke dalam kantong segitiga  dan masukkan ke dalam lemari pendingin selama 30-45 menit.

5.       Tuang minyak Canola ke dalam wajan sampai setengah penuh, panaskan hingga mencapai suhu 350 derajat F (175 derajat C), lalu mulailah menggoreng donat.  Goreng selama 4-5 menit dan balik sesekali  sampai berwarna kuning keemasan.  Angkat dan letakkan di atas wire rack atau wore rack untuk menyerap kelebihan minyak.  Biarkan dingin selama 5-10 menit sebelum diberi isian dan olesan.

6.       Campur susu, ekstrak vanilla, dan gula bubuk dalam mangkuk kecil.  Aduk sampai mengental dan bercampur rata.

7.    Keluarkan krim coklat dari lemari pendingin.  Buat lubang pada salah satu ujung donat dengan menggunakan sumpit, isi dengan krim coklat sampai  bagian tengahnya terisi penuh.  Celupkan donat ke dalam olesan vanilla dan biarkan selama 10-15 menit di atas wire rack atau kertas tisu sampai olesan mengeras.

Nutella-Cadbury-Banana Wontons

If you love home cooked sweet, but don’t feel like sweating behind the stove for hours, or if you’re in time of crunch and need something right away, this dessert recipe is the one for you. This recipe is your perfect last-minute solution.

Chocolate banana wontons are definitely loved by kids, but those sweets will probably win the heart of a grown up as well.  I tried banana wontons at a Chinese restaurant and find myself drooling over, so I thought why not making them at home? They’re delicious, crispy, and super quick to prepare with only 4-5 ingredients and can be whipped up in no time.

Crispy wontons, melted chocolate, and smooth bananas are a perfect combination.  Also peanut butter works well with either chocolate and bananas, or both (which I used). I used Nutella and Cadbury to make my wontons tasted more like restaurant quality dessert. Wonton wrappers are available in any Asian grocery store and you can most likely find them in the frozen food section of bigger supermarket as well.

For all those chocolate and banana lovers, here’s a great and simple treat you can make in a matter of minutes.  Crunchy on the outside and soft and gooey in the inside.  And most importantly, this recipe is so much fun to play around with. Be creative! Many different fruits seem to go well with this dessert.  Push a bowl of vanilla ice cream over the top or drizzle with chocolate syrup, and you will enjoy how the bananas melt inside the wrapper. I strongly suggest you try these today!

Nutella-Cadbury-Banana Wontons

For recipe in Indonesian click HERE

Ingredients:

·         Wonton wrappers

·         Nutella

·         Cadbury chocolate milk bars, broken into equal pieces

·         Peanut butter

·         1 banana, peeled and sliced

·         Vegetable oil for frying

·         Powdered sugar for dusting

Directions:

1.       Prepare a small bowl of water, this is to glue and seal your wontons.  Take one wonton wrap at a time and smear about 1 tsp of Nutella or peanut butter (I use ½ tsp Nutella and ½ tsp peanut butter) in the center.  Press down a slice of banana onto the Nutella-peanut butter spread and top with chocolate.

2.       Dip your finger into the water and trace around the edge of the wrapper.  Fold the corners of the wontons into the center like an envelope and pinch and seal.  Make sure the edges are sealed properly.  Use a bit more water if you feel is needed, but do not soak the wrapper.

3.       Heat up enough oil in a deep-fryer or large saucepan to 350 degrees F (175degrees C).  Fry 3-4 wontons at a time in hot oil for 2 to 3 minutes or until golden brown, turning occasionally to brown evenly. Use a slotted spoon to remove wontons from oil to paper towels to drain.

4.       Dust the wontons with powder sugar if desired and let cool for 1 minute before serving. Serve with chocolate syrup or vanilla ice cream if desired.

Bahasa Indonesia

Bahan:

·         Kulit pangsit

·         Nutella

·         Cadbury chocolate milk bars, bagi menjadi potongan yang sama besar

·         Selai kacang

·         1 buah pisang, kupas dan iris (jangan terlalu tebal atau tipis)

·         Minyak sayur untuk menggoreng

·         Gula halus untuk taburan

Cara:

1.       Siapkan satu mangkuk kecil air untuk merekatkan kulit pangsit.  Ambil satu lembar kulit pangsit, letakkan 1 sendok teh Nutella atau selai kacang (saya memakai keduanya dengan komposisi ½ sendok teh Nutella dan ½ sendok teh selai kacang) di bagian tengah.  Letakkan dan tekan satu iris pisang di atasnya, terakhir letakkan potongan coklat Cadbury. Lakukan sampai habis.

2.       Basahi pinggiran kulit pangsit dengan sedikit air.  Lipat ujung-ujungnya ke tengah seperti melipat amplop dan rekatkan.  Pastikan semua ujung kulit pangsit menempel dengan baik.

3.       Panaskan api dalam wajan atau panci sampai mencapai suhu 350 derajat F (175 derajat C).  Goreng 3-4 wonton dalam minyak panas selama 2-3 menit atau sampai berwarna coklat kemasan, balik sampai warnanya merata. Angkat dan pindahkan ke wadah yang telah diberi alas tisu makan untuk menyerap kelebihan minyak.

4.       Taburi dengan gula halus dan biarkan dingin selama 1 menit sebelum disajikan.  Sajikan dengan es krim vanila atau sirup coklat, jika suka. 

Dulce de Leche Lava Cake

I was looking for something that I wouldn’t have to spend a lot of time in the kitchen preparing for  guests last night. Something sweet with chocolate in it.  Chocolate lava cake!  But I  didn’t want a regular chocolate lava cake, I wanted something more and better.

What is better than chocolate lava cakes? Chocolate lava cakes oozing with dulce de leche!  Really, what’s not to like about a chocolate cake with a molten interior of rich dulce de leche?  If you love lava cake and dulce de leche, I’m sure you will love this dulce de leche lava cake.

It took trying several different recipes for me before finding this one, which is perfect.  Ridiculously easy and dangerously delicious.  Make sure you have the dulce de leche—either homemade or store-bought—on hand before you start making the cake batter.  You can find my tutorial on how to make your dulce de leche here.

This recipe was extremely easy with simple ingredients. It came out perfectly on the first try and the chocolate lovers in the family were very happy. These cakes really hit the spot.  You just have to make sure your oven is calibrated to the correct temperature.  If your oven runs hot, it obviously will just be a hot chocolate cake, no dulce de leche molten, which is the best part.  If you don’t have an oven-safe thermometer, just cut a few minutes off the time, and check with a toothpick.  If it comes out molten and the sides are slightly pulling away from the ramekin, then it’s done.  I liked to underbake some of them a bit, so there were tons of ‘lava’ in my cake. 

Dulce de Leche Lava Cake (adapted from Stefano Paita)

For recipe in Indonesian click HERE

Ingredients:

·         Dulce de leche, cold or frozen

·         Butter, for greasing the pans

·         Flour, for coating the ramekin

·         4 ounces milk chocolate

·         4 ounces dark chocolate

·         Pinch of salt, for chocolate

·         1/3 cup unsalted butter, room temperature

·         1/3 cup sugar

·         1/3 cup all-purpose flour

·         3 eggs

·         1 teaspoon vanilla extract

·         Powdered sugar for dusting

Directions:

1.       Use a small spoon to scoop 6 (1 to 1 ½ tsp) dulce de leche balls on a parchment lined plate or tray.  Sprinkle each with a little sea salt.  Transfer to freezer to chill completely, about 3 to 4 hours.

2.       Preheat oven 400 degrees F (200 degrees C).  Grease six ( ½ cup) ramekins with butter and coat with flour.  Set aside.

3.       Melt the butter,  dark and milk chocolate in double boiler (or in the microwave).  Stir  in a pinch of salt.  Set aside.

4.       Using an electric mixer, whisk together eggs and sugar until light, foamy, and lemon colored.

5.       Stir in melted chocolate mixture until combined, then add the vanilla.

6.       Sift flour into the mixture, stir just to combine into a batter.

7.       Using 2 spoons or an ice cream scoop, fill batter 1/3 way up prepared ramekins.  Add one dulce de leche ball and spoon more batter on top so each ramekin is about ¾ full.

8.       Bake until cakes are set around the edges, but still a little soft in the center, about 14 to 18 minutes.  Let cool for 5 to 10 minutes.  With paring knife, loosen cake around the edges and invert directly onto serving plate. Dust with powdered sugar, or serve with whip cream and ice cream.

Bahasa Indonesia

Bahan:

·         Dulce de leche, dingin dan bekukan

·         Mentega untuk mengoles

·         Tepung untuk melapisi ramekin

·         4 ons (115 gran) milk chocolate

·         4 ons (115 gram) dark chocolate

·         Sedikit  garam untuk coklat leleh

·         1/3 cup mentega tawar, suhu ruang

·         1/3 cup gula pasir

·         1/3 cup tepung terigu serbaguna

·         3 butir telur

·         1 sdt ekstrak vanila

·         Gula bubuk untuk hiasan

Cara:

1.       Gunakan sendok kecil untuk mengambil 6 bola-bola (masing-masing setara dengan 1 sampai 1 ½ sdt) dulce de leche dan letakkan pada piring yang telah dialasi kertas roti. Taburi sedikit dengan garam. Bekukan/dinginkan dalam freezer selama 3 sampai 4 jam.   

2.       Panaskan oven dengan suhu 400 derajat F (200 derajat C).  Olesi 6 buah ramekin dengan mentaga dan lapisi dengan tepung.  Sisihkan.

3.       Lelehkan mentega bersama coklat dengan menggunakan double boiler (atau dengan microwave).  Beri sedikit garam.  Sisihkan  dan biarkan dingin.

4.       Dengan menggunakan mikser listrik, kocok telur dan gula hingga berbusa, ringan, dan berwarna kuning pucat. 

5.       Tuang coklat leleh ke dalam adona telur dan aduk hingga bercampur, gunakan whisk atau spatula.  Tambahkan vanila dan aduk.

6.       Tambahkan tepung terigu yang sudah diayak, aduk hanya hingga bercampur rata.

7.       Isi  1/3 ramekin dengan adonan sebanyak 2-3  sendok makan atau 2 sendok es krim.  Masukkan bola dulce de leche di tengah adonan.  Tutup kembali dengan adonan  hingga ¾ ramekin penuh.  

8.       Panggang sampai  pinggirannya matang tetapi bagian tengahnya masih sedikit lunak, sekitar 14-18 menit.  Biarkan dingin selama 5 sampai 10 menit.  Dengan bantuan pisau untuk melapaskan pinggiran cake,   keluarkan cake dan letakkan langsung di atas piring.  Taburkan gula bubuk di atasnya atau hias dengan whipped cream.