September 14 - National Cream-Filled Donut Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Irish Cream Filled Donuts
Categories: Breads, Snacks, Dairy, Chocolate, Booze
Yield: 18 servings

MMMMM-------------------------DOUGHNUTS------------------------------
1 1/8 c Milk warm
1/4 c Sugar
2 1/4 ts Active dry yeast
2 lg Eggs; beaten
10 tb Unsalted butter melted
4 c All-purpose flour
1/4 ts Salt

MMMMM----------------CHOCOLATE IRISH CREAM FILLIN---------------------
2 c Heavy whipping cream; cold
3 tb Powdered sugar
2 tb Dutch cocoa powder
2 tb Irish Cream liqueur
6 oz Semi sweet chocolate chips

MMMMM---------------------CHOCOLATE GANACHE--------------------------
1 c Heavy cream
9 oz Bittersweet chocolate;

MAKE THE DOUGHNUTS: Make sure the milk is warm, but not
overly hot (115ºF/46ºC). Add the sugar to milk, stir to
dissolve and add the yeast. Stir gently, then let sit
for 10 minutes.

Melt the butter in separate bowl, add the beaten eggs to
the melted butter, stirring constantly to make sure the
butters not too hot for the eggs. Add the egg/butter
mixture to the bowl of an electric mixer fitted with the
dough hook. With the mixer on medium-low speed, pour in
the yeast mixture.

Allow the dough hook to stir this mixture for a couple
of minutes, making sure it's thoroughly combined. With
the mixer still going, add the salt and flour in 1/2 cup
increments until all the flour is gone. Stop the mixer,
scrape the bowl, then turn the mixer on the same speed
for five minutes. After five minutes, stop the mixer and
scrape the bottom of the bowl. Allow the dough to sit in
the bowl undisturbed for 10 minutes. After 10 minutes,
transfer the dough to a lightly oiled bowl. Toss the
dough to coat, then cover the bowl with plastic wrap and
place straight in the fridge. Refrigerate dough for at
least 8 hours, or overnight.

Remove bowl from fridge and turn out dough onto a
lightly floured surface. Roll out to 1/4 to 1/3-inch
thickness. Using a 3-inch cutter, cut as many rounds as
you can, then roll out remaining dough and cut as much
as you can. Place the doughnuts on a floured baking
sheet. Cover with large towel and place in a warm place
in your kitchen. Allow doughnuts to rise for one hour
(mine were good to go after 50 minutes). Doughuts should
be puffy and airy.

Well the doughnuts rise make the filling and ganche. For
the filling place the heavy whipping cream in a stand
mixer bowl with a whisk attachment, beat heavy whipping
cream on medium high setting.When whipping cream starts
to set, slowly add in the powdered sugar, cocoa powder
and Irish Cream. Beat on high until stiff peaks form,
about 1 1/2 minutes on medium-high setting. Melt the
chocolate chips in a microwave safe bowl until melted (I
do this on 30 second intervals stirring in between
each). Remove about one cup of the chocolate cream and
whisk with the melted chocolate until there are no
clumps and the mixture is silky and smooth (just keep
whisking, it took me about 3-5 five minutes, but I was
using a fork.). Add the mixture to the chocolate cream
or gently fold into the cream until there are no
streaks, being careful not to deflate the peaks.
Refrigerate until needed.

TO MAKE THE GANCHE: Combine the heavy cream and
bittersweet chocolate in a medium saucepan or a
microwaveable bowl. Heat on medium low until chips are
melted and can be stirred smooth. If using the
microwave, heat at 30 second intervals until completely
melted and mixture can be stirred smooth. Add butter in
and stir until melted. Add Irish cream liqueur.

Once the doughnuts have risen, heat plenty of canola oil
in a large pot until the temperature reaches 375ºF/190ºC
degrees. Working with one or two at a time, gently grab
doughnuts and ease them into the hot oil. Allow them to
cook 1 minute on each side. Being careful because they
will brown very quickly. Remove doughnuts from the oil
with a slotted spoon, allowing all oil to drip off.
Place doughnut on several layers of paper towels. Repeat
with remaining doughnuts. Allow doughnuts to cool, about
25 minutes before filling.

Using a pastry bag or simply a ziplock bag (or even a
spoon), poke a hole inside the side of the doughnut and
fill it with a bit of the pastry cream. Dip the donut in
the ganache and allow to set about 5 minutes. Then stuff
your face!

Donuts adapted from the Pioneer Women

RECIPE FROM: https://www.halfbakedharvest.com

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