Boston Cream Donuts TMX

These chewy, soft, buttery little donut pillows have a dollop of thick vanilla custard inside and are dipped in real chocolate glaze. Dunkin Donuts…pffttt.. bitch please!

This recipe makes 15 donuts. They freeze and thaw perfectly so there is no excuse ever not to have these on hand. The recipe is more fiddly than scones, yes.. but if you have an additional bowl, that will make it a bit easier. If not, well, nothing awesome ever came easy you know!

I can tell you that if you eat 5 of them its possible to gain half a kg over night. Anyway, thats what I heard.

This recipe has been adapted for thermomix and is based on two non tmx recipes from Chowhound, Basic Yeast Donuts and Boston Cream Donuts . The glaze recipe is my own.

recipe title=”Boston Cream Donuts TMX” servings=”15time=”2hr 30mins” difficulty=”easy”

The measuring cup should always be in place unless I say otherwise in the recipe

First, make the custard:

Add to the TMX bowl 140g thickened cream, 135g whole milk, 55g white sugar, pinch of salt, 4 egg yolks, 20g cornstarch (cornflour), splash of vanilla, 40g butter. Cook for 7 min, 90deg, speed 3. Immediately scrape out into a shallow bowl and lay cling film over the hot surface. Ensure all of the surface is covered so it doesnt form a skin. Leave to cool to room temp then put in fridge.

Now make the donuts:

Add to your clean TMX bowl 245g whole milk. Heat to 40deg, Speed 2 for 2min 30 sec. Remove lid and add 1 packet yeast (2 & 1/4 tsp), 30g sugar, 3 egg yolks, 450g bread flour or plain flour, 1 & 1/2 tsp vanilla, 1/2 tsp salt and 65g butter. Mix on Speed 4 for 15sec. Change mode to knead and knead dough for 2min 20 sec. Leave the dough in the bowl and cover with two tea towels or towel to keep in warmth and leave there for 1 hour to at least double in size. Remove dough, its a VERY soft dough. Knead once or twice then roll out to around 1/2 inch thick. Using a scone cutter (7cm/ 3inch) dipped in flour, cut out 15 rounds. Try not to re-roll the dough. Place the 15 donuts on a couple of greased cookie sheets, with space between them. Give a light spray of oil and cover loosely with cling film. Leave in a warm place to rise 15-30 min, until doubled in size.

Heat clean oil in a deep sauce pan or fryer to 180d C (360f). When the donuts are risen enough, gently place a couple in the oil. Cook for 2-3 minutes on the one side and then flip them over and again 2-3 minutes. The donuts will be quite dark, they need to be to ensure they are cooked inside.  The middle line of the donut will be light coloured, it is meant to be. Remove with slotted spoon and set on paper towel to drain while you cook the rest. Once all the donuts are done, transfer to wire rack and leave to cool completely while you make the glaze.

Chocolate Glaze:

In a microwave bowl, place 3tbsp water, 2tbsp corn syrup and 1/3 c granulated sugar. Heat in microwave until it begins to boil. Remove and give a good stir. Microwave again until it boils. Remove and add 115g (4oz) choc chips and 60g (3tbsp) butter to the mixture, whisk until smooth. Leave to come to room temp.

To finish the donuts:

Once donuts are completely cooled, use a skewer or something similar size to poke a hole in the side of the donut on the light midline, through to the middle. Put your pastry cream in a piping bag with a medium tip and place the tip just inside the hole, squeezing filling in slowly. You will feel when its full and it will start to ooze out of the hole. Remove the tip and wipe away any thats coming out. Microwave the glaze for 2 seconds if it requires it to be fluid, dip the top half of your donut in the glaze. Keep the donut inverted for a second until all the excess glaze drips off, turn over and place donut on rack. Continue to fill and glaze all the donuts. Store in an airtight container and eat on the same day, or freeze. To thaw, simply let defrost at room temp, eat on same day as defrosting.

 

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