Doughnut Extravaganza
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Water1 cup
Butter2 cups
Raspberry (fresh)2 cups
Mango (fresh, cubed)2 tsps
Active Dry Yeast1 cup
Granulated Sugar1 tsp
Salt1 tsp
Vanilla Extract4.5 cups
All-Purpose FlourDirections:
1
For the dark chocolate and salted caramel ganache: In a saucepan, melt the sugar with the water over low heat, until it becomes a caramel-colored liquid, approximately 6 to 8 minutes
2
Add the butter and stir until it's all incorporated
3
Add the cream and stir until it becomes a thick and rich caramel
4
Add the chocolate and stir until it's melted and incorporated in the caramel
5
Remove from the heat
6
Let cool and reserve in an airtight container
7
For the raspberry mango filling: Put the raspberries, mango, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil, skimming the surface of the jam regularly
8
Simmer for about 20 minutes
9
Let cool
10
Blend the mixture to reduce to a puree
11
Pass through a fine sieve to remove the seeds
12
Reserve in an airtight container and keep refrigerated
13
For the lemon cream: In a stainless steel bowl, mix the sugar, butter, eggs, lemon zest, and lemon juice together
14
Place the bowl over a pot of boiling water
15
Cook's Note: Do not let the bottom of the bowl touch the water, you do not want to scramble the eggs
16
Cook for approximately 2 minutes, until the cream thickens
17
Remove from the heat
18
Pass through a fine sieve
19
Cover with plastic wrap so that it is directly on top of the cream (to prevent a skin from forming)
20
Let cool and keep refrigerated
21
For the doughnuts: In a food processor, sprinkle the yeast over the warm milk and stir to dissolve; let stand for 5 minutes
22
Add the sugar, salt, beaten eggs, vanilla, and butter
23
Blend thoroughly
24
Add the flour and then using a stand mixer with a dough hook attachment, beat until smooth
25
You can also knead the dough by hand for about 5 minutes
26
Cover the dough with plastic wrap and chill at least 4 hours or overnight
27
Roll the dough out on a floured surface to 1/2-inch in thickness
28
Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can)
29
Cover with a plastic wrap and let rest for 1 hour in a warm place
30
Heat oil in a deep fryer to 360 degrees F and fry the doughnuts in batches for 1 to 1 1/2 minutes, until lightly browned on both sides
31
Drain on a paper towel-lined baking tray
32
Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut
33
Gently squeeze the bag as you slowly pull the tip out of the doughnut
34
Using this technique, fill the pastry bag with the prepared dark chocolate and salted caramel ganache, raspberry-mango jam, and lemon cream, changing the pastry bag after filling the desired amount of doughnuts with each filling
35
Sprinkle the doughnuts generously with powdered sugar
36
Serve warm
37
Cook's Note: Chilling the dough makes it easier to roll it (does not stick as much)
38
The dough will keep in the freezer for up to 3 months
39
You can also use any good quality jams to fill the donuts