Boston Cream Pie Doughnuts

By AzWench

Ingredients

• Dough:
• 3/4 cups milk
• 2 1/2 tablespoons vegetable shortening
• 1 package instant yeast
• 3 tablespoons warm water
• 1 eggs, beaten
• 2 tablespoons sugar
• 3/4 teaspoons salt
• 2 1/4 cups all-purpose flour, plus more for dusting surface
• Vegetable oil, for frying
• Pastry Cream:
• 1 1/2 cups half & half
• 1/2 of a vanilla bean, scraped
• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons all purpose flour
• Chocolate Glaze:
• 2 cups confectioners’ sugar, sifted
• 1/2 cup unsalted butter
• 1/4 cup whole milk, warmed
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons pure vanilla extract
• 4 ounces dark chocolate, chopped

Details

Adapted from cbs.com

Preparation

Step 1

Dough:
Heat the milk in a sauce pan . Be careful not to singe.

Place the shortening in a medium bowl

Add the warmed milk to the shortening and whisk until melted. Set aside and cool to lukewarm.

In a large bowl, combine the yeast, water, and shortening mixture.

Add the eggs, sugar, salt, and half of the flour. Combine the ingredients and mix until well combined.

Add the remaining flour and mix until dough pulls away from the bowl.

Turn dough out onto floured surface

Knead until smooth and elastic.

Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, gently press out dough to 3/8-inch thick.

Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring.

Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil.

Fry until golden brown on both sides.

Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing.

Pastry Cream:
In a heavy saucepan, scald half & half with scraped vanilla bean. Remove from heat.

In a medium bowl whisk sugar, eggs, egg yolk and flour

Temper egg mixture with half and half. Whisk a small amount of the hot half & half into the egg mixture to prevent the eggs from cooking.

Add the tempered eggs into the half & half and whisk.

Return saucepan to the stovetop.

On medium heat, SLOWLY bring mixture to a boil

Remove from heat. Transfer to a glass bowl and cover with plastic wrap.

Refrigerate until set.

Chocolate Glaze:
Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.

Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.

Decrease the heat to low, add the chocolate, and whisk

Turn off heat, add the confectioners’ sugar, and whisk until smooth.