"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-05-2021, 11:58 AM   #1
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Filled Cake Doughmuts

We've all had yummy, yeast raised filled pastries, as in Bismarck, Long Johns, Cheese Danish, etc. But have you ever had a filled Cake Doughnut. This is my creation, and tastes great. These doughnuts are filled with rene patisserie, as it goes so well with the nutmeg flavor of the doughnuts.

The Chief's Filled Doughnuts

Doughnut Ingredients:
2 cups all-purpose flour

½ cup white sugar

1 teaspoon salt

1 tablespoon baking powder

¼ teaspoon ground cinnamon

1 dash ground nutmeg

2 tablespoons melted butter

½ cup milk

1 egg, beaten

1 quart oil for frying

Mix together all ingredients except the butter, milk, and egg. Add the butter and mix well. Beat together tho the egg and milk. Mix into the four mixture. Knead for three minutes.

Creme Patissiere

Ingredients:
2 cups whole milk
1 tsp. real vanilla extract
1/2 cup sugar
3 tbs. cornstarch
1/4 teaspoon kosher salt; for table salt, use half as much by volume
Yolks from 4 large eggs, straight from the fridge
2 tbs. unsalted butte, cut into 1/2-inch cubes

Put milk and vanilla into a saucepan over medium-low heat. beat the sugar, egg yolk, and cornstarch intil smooth and creamy. Whwn the milk begins to simmer, remove a half cup, and slowly whisk it into the egg yolk mixture. Now drizzle the egg mixture into tyhe simmering milk while whisking vigurously. When the mixture begins to thicken, remove from the heat and pour into a bowl. Cover with plastic wrap, touching the to of the pastry cream. This will prevent a skin from forming on top. Chill in you fridge for a half hour.

Divide your dough into 3 equal portions. Roll out one portion of doughnut dough to an eighth inch thickness. Cut into circles with a biscuit cutter. Save the scraps to roll into more doughnut bottoms.

Roll the second dough-ball into a 1/4" snake. Brush the pastry circles with egg wash. Cut the snake and place as a rim on the doughnut circles. Scoop pastry cream into the middle of the doughnuts. Brush the pastry circles with egg wash. Roll out the third dough-ball as you did the first. Cut with the biscuit cutter and place the rounds on top of the doughnuts. Let sit for 5 minutes as you heat the cooking oil to 350' f. Gently place the filled doughnuts into the hot oil and fry until golden brown. Flip and fry until done. Remove to a paper towel lined cooling wrak. Enjoy.

These are kind of trick, and need to be made on a floured surface so that the can be lifted with a cake turner and into the hot oil. But the are so worth it if you love good doughnuts,

Seeeeya; Ccief Longwind of the North

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-05-2021, 01:34 PM   #2
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,414
There are cake donuts, raised donuts...and then there are pączki. Although they are a yeast dough, they're heavy like sinkers. Now I'm not talking about what grocery stores pass off as pączki these days. I'm thinking of the old-fashioned Polish donut my great aunt used to make each year around this time. I know she used mashed potatoes in the batter. I'm thinking a recipe like this (I still haven't run across her recipe in my Mom's recipe boxes):
http://www.grouprecipes.com/18995/pa...doughnuts.html
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 02-05-2021, 05:36 PM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Quote:
Originally Posted by Cooking Goddess View Post
There are cake donuts, raised donuts...and then there are pączki. Although they are a yeast dough, they're heavy like sinkers. Now I'm not talking about what grocery stores pass off as pączki these days. I'm thinking of the old-fashioned Polish donut my great aunt used to make each year around this time. I know she used mashed potatoes in the batter. I'm thinking a recipe like this (I still haven't run across her recipe in my Mom's recipe boxes):
Paczki - Little Pillow Polish Doughnuts Recipe
I love paczki. Here's a few recipes that look very goog :

https://www.jocooks.com/recipes/paczki/

https://www.seasonsandsuppers.ca/pol...donuts-recipe/



Seeeeya Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
baking powder, cake, cooking oil, dough, egg, flour, nutmeg, powdered sugar, recipe, salt, sugar

Filled Cake Doughmuts We've all had yummy, yeast raised filled pastries, as in Bismarck, Long Johns, Cheese Danish, etc. But have you ever had a filled Cake Doughnut. This is my creation, and tastes great. These doughnuts are filled with rene patisserie, as it goes so well with the nutmeg flavor of the doughnuts. [B][SIZE="3"]The Chief's Filled Doughnuts[/SIZE][/B] [B]Doughnut Ingredients:[/B] 2 cups all-purpose flour ½ cup white sugar 1 teaspoon salt 1 tablespoon baking powder ¼ teaspoon ground cinnamon 1 dash ground nutmeg 2 tablespoons melted butter ½ cup milk 1 egg, beaten 1 quart oil for frying Mix together all ingredients except the butter, milk, and egg. Add the butter and mix well. Beat together tho the egg and milk. Mix into the four mixture. Knead for three minutes. [SIZE="3"][B]Creme Patissiere[/B][/SIZE] [B]Ingredients:[/B] 2 cups whole milk 1 tsp. real vanilla extract 1/2 cup sugar 3 tbs. cornstarch 1/4 teaspoon kosher salt; for table salt, use half as much by volume Yolks from 4 large eggs, straight from the fridge 2 tbs. unsalted butte, cut into 1/2-inch cubes Put milk and vanilla into a saucepan over medium-low heat. beat the sugar, egg yolk, and cornstarch intil smooth and creamy. Whwn the milk begins to simmer, remove a half cup, and slowly whisk it into the egg yolk mixture. Now drizzle the egg mixture into tyhe simmering milk while whisking vigurously. When the mixture begins to thicken, remove from the heat and pour into a bowl. Cover with plastic wrap, touching the to of the pastry cream. This will prevent a skin from forming on top. Chill in you fridge for a half hour. Divide your dough into 3 equal portions. Roll out one portion of doughnut dough to an eighth inch thickness. Cut into circles with a biscuit cutter. Save the scraps to roll into more doughnut bottoms. Roll the second dough-ball into a 1/4" snake. Brush the pastry circles with egg wash. Cut the snake and place as a rim on the doughnut circles. Scoop pastry cream into the middle of the doughnuts. Brush the pastry circles with egg wash. Roll out the third dough-ball as you did the first. Cut with the biscuit cutter and place the rounds on top of the doughnuts. Let sit for 5 minutes as you heat the cooking oil to 350' f. Gently place the filled doughnuts into the hot oil and fry until golden brown. Flip and fry until done. Remove to a paper towel lined cooling wrak. Enjoy. These are kind of trick, and need to be made on a floured surface so that the can be lifted with a cake turner and into the hot oil. But the are so worth it if you love good doughnuts, Seeeeya; Ccief Longwind of the North 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.