COPYRIGHT 2015 l ALING ODAY
Ingredients:
Bavarian Donut
5 cups of All Purpose Flour, plus a bit more if the dough is sticky 2 (7gr) Envelopes of Yeast + 1 tbsp. sugar ⅓ cup of Granulated Sugar 1 ½ cups of Whole Milk, warmed to about 115 degrees ¼ cup of Unsalted Butter, melted ¼ cup of Shortening, melted 2 Eggs Pinch of Salt For the Custard filling: 2 cups whole milk 5 tbsp. all purpose flour 4 tbsp. sugar 2 egg yolks 2 tsp. vanilla or 2 pouch vanilla powder a pinch of salt For chocolate ganache: (coating) 300ml double cream 300g milk/white chocolate 50g melted butter Procedure: 1. Combine warm milk, 1 tbsp. sugar and the yeast. Allow the yeast to rise for about 5 minutes or until it's foamy 2. In a separate bowl using a stand/hand mixer with a dough hook, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a stand mixer. Add the yeast mixture and incorporate it in. 3. Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 7 minutes or until the dough is nice and smooth. 4. Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 1 to 2 hours). 5. For the custard, transfer all the ingredients in a small sauce pan. Mix it well and place it under medium heat. Stir continuously till the custard thickens. Strain it through a fine sieve into a bowl and set aside to cool down completely. 6. Heat the cream in a small pan over medium heat until just below boiling point. Then add the chocolate and melted butter. Stir it well till all the chocolate is fully melted. Set aside. 7. Once the dough is fully risen or doubled it's size, transfer the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness. 8. Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one. 9. Using a 3 1/2 inches biscuit cutter, cut out your donuts and place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel or cling wrap. Let them rise in a warm spot for about 30 minutes to an hour or until doubled again. 8. Heat up a pan with oil for deep frying. Bring the oil to temperature at about 350 degrees. 9. Using a spatula, lift each one from the baking sheet, place them carefully in the hot oil and fry them for about a minute on each side. Let them drain on a paper towel lined baking sheet. Let it cool down completely. 10. Using a cake pop stick or bamboo screwer, insert it on the side of the donut and loosen it up in a circular motion for the custard. 11. To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 12. Dip the donut into the ganache and place them on the cooling rack to set. Enjoy!
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Bavarian Donut
5 cups of All Purpose Flour, plus a bit more if the dough is sticky 2 (7gr) Envelopes of Yeast + 1 tbsp. sugar ⅓ cup of Granulated Sugar 1 ½ cups of Whole Milk, warmed to about 115 degrees ¼ cup of Unsalted Butter, melted ¼ cup of Shortening, melted 2 Eggs Pinch of Salt For the Custard filling: 2 cups whole milk 5 tbsp. all purpose flour 4 tbsp. sugar 2 egg yolks 2 tsp. vanilla or 2 pouch vanilla powder a pinch of salt For chocolate ganache: (coating) 300ml double cream 300g milk/white chocolate 50g melted butter Procedure: 1. Combine warm milk, 1 tbsp. sugar and the yeast. Allow the yeast to rise for about 5 minutes or until it's foamy 2. In a separate bowl using a stand/hand mixer with a dough hook, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a stand mixer. Add the yeast mixture and incorporate it in. 3. Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 7 minutes or until the dough is nice and smooth. 4. Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 1 to 2 hours). 5. For the custard, transfer all the ingredients in a small sauce pan. Mix it well and place it under medium heat. Stir continuously till the custard thickens. Strain it through a fine sieve into a bowl and set aside to cool down completely. 6. Heat the cream in a small pan over medium heat until just below boiling point. Then add the chocolate and melted butter. Stir it well till all the chocolate is fully melted. Set aside. 7. Once the dough is fully risen or doubled it's size, transfer the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness. 8. Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one. 9. Using a 3 1/2 inches biscuit cutter, cut out your donuts and place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel or cling wrap. Let them rise in a warm spot for about 30 minutes to an hour or until doubled again. 8. Heat up a pan with oil for deep frying. Bring the oil to temperature at about 350 degrees. 9. Using a spatula, lift each one from the baking sheet, place them carefully in the hot oil and fry them for about a minute on each side. Let them drain on a paper towel lined baking sheet. Let it cool down completely. 10. Using a cake pop stick or bamboo screwer, insert it on the side of the donut and loosen it up in a circular motion for the custard. 11. To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 12. Dip the donut into the ganache and place them on the cooling rack to set. Enjoy!