Post by marlaoh on Sept 14, 2004 7:48:36 GMT -6
September 14 2004 Cream-filled Donut Day Cream Filled Doughnut
Donuts were invented in 16th century Holland. They were called "oil cakes" and had no holes. Brought to America by the Pilgrims, they were renamed "dough nuts" because they were about the size of walnuts. It was a New England sea captain in the 1800's who poked holes in his mother's donuts to eliminate the soggy center. This changed the pastry forever. They all now have holes - except for specialty donuts like the messy cream-filled varieties.
Cream Filled Doughnut
· 1 1/2 cups milk
· 1/2 cup sugar
· 1 1/2 teaspoons salt
· 1/4 cup butter
· 1/2 cup warm water
· 2 packages active dry yeast
· 2 eggs, beaten
· 6 1/2 cups sifted all-purpose flour (about)
· 1 teaspoon grated lemon rind
· 4 cups cold milk
· 2 packages instant pudding (3.4 ounces each)
Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.
Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.
While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served,
Donuts were invented in 16th century Holland. They were called "oil cakes" and had no holes. Brought to America by the Pilgrims, they were renamed "dough nuts" because they were about the size of walnuts. It was a New England sea captain in the 1800's who poked holes in his mother's donuts to eliminate the soggy center. This changed the pastry forever. They all now have holes - except for specialty donuts like the messy cream-filled varieties.
Cream Filled Doughnut
· 1 1/2 cups milk
· 1/2 cup sugar
· 1 1/2 teaspoons salt
· 1/4 cup butter
· 1/2 cup warm water
· 2 packages active dry yeast
· 2 eggs, beaten
· 6 1/2 cups sifted all-purpose flour (about)
· 1 teaspoon grated lemon rind
· 4 cups cold milk
· 2 packages instant pudding (3.4 ounces each)
Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.
Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.
While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served,