Cream-Filled Chocolate Doughnuts
- 2 tablespoons plus 1 teaspoon cornstarch
- 1/2 cup plus 2 tablespoons sugar
- 2 large whole eggs
- 2 large egg yolks
- 2 cups plus 1 tablespoon whole milk
- 1 vanilla bean, split in half lengthwise
- 3 1/2 tablespoons unsalted butter, at room temperature, cut into tiny pieces, optional
- 3 1/2 cups all-purpose flour
- 1 2/3 cups high-gluten flour
- 3/4 cup plus 2 tablespoons Dutch-processed cocoa powder
- 3 1/2 cups sugar
- 4 teaspoons salt
- 3 envelopes (2 1/2 teaspoons each) active dry yeast
- 7 large eggs, at room temperature
- About 1 cup water
- 1 2/3 cups unsalted butter, cut into small pieces, chilled
- 6 cups vegetable oil, for deep-frying
- Pastry Cream
- Cooking & Baking
- All-purpose flour (3 1/2 cups)
- Cornstarch (2 1/3 tablespoons)
- Dutch-processed cocoa, powder (7/8 cup)
- High-gluten flour (1 2/3 cups)
- Salt (4 teaspoons)
- Sugar (4 1/8 cup)
- Vanilla bean (1)
- Vegetable oil (6 cups)
- Drinks
- Water (1 cup)
- Dairy
- Butter, unsalted (30 1/4 tablespoons)
- Pastry cream (1)
- Whole milk (2 1/16 cups)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large whole (2)
- Eggs, large (7)
- Other
- 3 envelopes (2 1/2 teaspoons each) active dry yeast
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published October 31, 2008 (4 years ago).
6 people saved this recipe.
