The Recipe
Vanilla Cream-Filled Doughnuts
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
INGREDIENTS
- 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
- 2/3 cup milk, room temperature
- 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
- 1 1/3 cups sugar
- 2 teaspoons coarse salt
- 3 large eggs
- 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
- Canola oil, for frying
- 6 tablespoons heavy cream
- Pastry Cream, chilled Joanne Chang's Pastry Cream
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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