Just like Dunkin’ 🍩

Описание: Boston Cream Donuts

Prep Time: 1 hour 15 minutes
Rise Time: 2 hours 45 minutes
Makes: 8 donuts

Ingredients:
(for the donuts)
500 g AP flour, 3 ¼ cups (we like King Arthur)
75 g, sugar, ¼ cup + 1 T + 1 tsp
8 g, kosher salt, 2 ½ tsp
9 g, instant yeast, 2 tsp
2 large eggs
190 g, whole milk, ¾ cup
45 g, unsalted butter, melted, 3 T
(for the custard)
2 ¾ cups whole milk
2 large eggs + 2 large egg yolks, beaten
1 cup sugar
6 T cornstarch
2 T unsalted butter
2 tsp vanilla extract
½ tsp kosher salt
2 tsp cream of tartar
(for the frosting)
4 oz semi-sweet chocolate chips
¼ cup whole milk
4 T unsalted butter
2 tsp vanilla extract
¼ tsp kosher salt
1 ¾ cups powdered sugar

Preparation:
1) Stir together the 6 T cornstarch with 6 T of the milk, then add it to a sauce pan.
2) Whisk in the remaining custard ingredients, except the vanilla, then slowly heat over medium, whisking very often and then continuously once it starts to steam and smell of hot milk.
3) As soon as the custard thickens (which will happen right around 160 deg. F), immediately transfer to a heat-proof bowl, then whisk in the vanilla. Cover with plastic wrap, with the wrap touching the custard so that it doesn’t form a skin, and refrigerate until ready to use (can be made several days in advance).
4) To make the dough, warm the milk in the microwave until just tepid, then whisk in the melted butter, eggs, then yeast.
5) Stir together the flour, salt and sugar, and turn them out onto a clean counter. Make a well in the center then add the liquids to the well. Using a fork, bring flour in from the edges and mix it with the liquid until you have a thick batter, then switch to a bench scraper and cut the dough together as shown in video.
6) Knead the dough, 5 minutes, until a smooth ball forms; cover and rest, 15 minutes.
7) Knead the dough an additional, 1 minute, then form into a ball, cover and let rise 1.5-2 hours, until doubled in size.
8) Once the dough has doubled in size, lightly flour it and roll it out with a rolling pin into a ½”-thick circle. Use a 3 ½” round cookie cutter to cut out 8 donuts (you can fry the scraps separately and roll in sugar for “donut holes”).
9) Place cut donuts back in air-tight container and let rise, about 45 minutes, until nicely puffed up.
10) Preheat a wide pot of oil to 285 deg. F, then fry the doughnuts, 2 minutes per side, until golden brown. Transfer to a cooling rack while you prepare the custard for piping.
11) Fit a piping bag with a ¼”-wide, round tip and fill with custard.
12) Once donuts are room temperature, use a chopstick to poke a hole into the center of each donut, moving it around inside to form a pocket, then pipe each donut full of custard.
13) To make the frosting: add the milk, butter and salt to a sauce pot and heat to a low simmer. Remove from heat; stir in the chocolate chips and set aside for 5 minutes.
14) Stir again to smooth out the melted chocolate (you can place it back over very low heat if it needs a little extra to finish the melt), then whisk in the powdered sugar and vanilla.
15) Dip tops of filled donuts into frosting, then set aside to cool and set before serving.

Stand Mixer Instructions:
1) Add all dry dough ingredients to a stand mixer fitted with a hook. Stir together on low, then, with the motor running, add in your warmed milk, melted butter and eggs.
2) Once dough has come together, raise the speed to medium, and knead 5 minutes.
3) Turn dough out onto a clean counter and knead an extra, 1 minute, before forming into a ball. Cover and proceed with above instructions.

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