Boston Cream Doughnuts

Total Time: 1 hr 2 mins Preparation Time: 1 hr Cook Time: 2 mins

Ingredients

• 1/4 cup warm water
• 2 tablespoons instant yeast
• 1 cup warm milk
• 1/4 cup vegetable shortening
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon salt
• 3 1/2-4 cups bread flour
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 3 egg yolks
• 1 cup milk, plus
• 2 tablespoons milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter
• 2 ounces semisweet chocolate, chopped
• 1 1/2 cups icing sugar
• 1/2 teaspoon pure vanilla extract
• 1/3 cup hot water

Recipe

• 1 for the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.
• 2 whisk in the milk and shortening.
• 3 stir in the eggs, sugar, salt and 3 cups of the flour.
• 4 mix to make a soft dough.
• 5 knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required to form a soft but elastic dough.
• 6 place the dough in a lightly greased bowl, cover the bowl with a damp cloth and let rise for 45 minutes or until doubled.
• 7 for the filling, whisk the sugar, flour, and egg yolks together in a bowl.
• 8 in a small saucepan, bring the milk to a boil.
• 9 stir 2 tbs of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
• 10 stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
• 11 remove from heat.
• 12 stir in the butter and vanilla and let cool.
• 13 place in a bowl, covering with plastic wrap to help prevent a skin from forming.
• 14 put in the fridge until needed.
• 15 turn the dough a lightly floured surface.
• 16 pinch off pieces and form into small balls, about the size of golf balls.
• 17 cover and let rise for 25 minutes.
• 18 in a dutch oven heat 4 inches of oil to 375*f.
• 19 add the doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on first side.
• 20 turn and fry on the second side for 15 to 30 seconds.
• 21 using a slotted spoon, transfer to paper towels to drain and let cool.
• 22 whisk the custard to smooth and fluff it.
• 23 put the custard in a pastry bag fitted with a large plain tip.
• 24 split each cooled doughnut in half and pipe or spoon in some custard.
• 25 for the glaze, melt the butter and chocolate in a double boiler over barely simmering water.
• 26 add the sugar and vanilla, stirring until smooth.
• 27 add enough water to make a thin glaze.
• 28 let cool for 1 minute, then drizzle over the doughnuts.
• 29 if the glaze gets too stiff, add more hot water to make it workable again.
• 30 enjoy!