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.