I am amazed at how often you manage to post new, fantastic content. Hope you are feeling better – cheers, my dear! Thank You. Hi Christine, Yes, it’s a soft dough. Also, brand new yeast but they never seemed to rise – left for almost 4 hours and they only grew a little. They have an official name however. Too long prep time for a disappointing result. Thanks for the recipe! It’s a combination of other Dunkin’ breakfast menu items, including sausage, bacon, cheese and hash browns, all wrapped up in a tortilla. Cream-filled doughnuts are the BEST, and yours look absolutely perfect! I think I will be making these soon! Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. These donuts are soooooooo perfect! Can normal flour be used instead of the cake flour in this recipe? The brand as a whole were simplifying the selection of items a few years ago and based on sales those donuts don't typically sell. Add milk, sugar, salt, egg, shortening and 1 cup of flour. I hope that helps! Or would some component of the doughnuts be majorly compromised via baking? Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours. I did have 3 issues; when I tried to put the cream through the sieve it was a nightmare, is it supposed to be easy to do or is it difficult because of its thickness? I am an “instant gratification” type of cook. Yippee! Thank you so much for this recipe. :). These look scrumptious though! Excellent! Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. 1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. Woohoo! ), then moved on to beignets and apple fritter doughnuts. LOVE good donuts – and I have some pastry cream in the fridge, too. This is the second recipe of yours that I’ve clicked on from Pinterest in the last few minutes so now I’m following you on FB, Twitter and Pinterest! I’m an old geezer (71) and have had a love affair with custard-filled donuts since I was about 5 yrs old. I think it’s worth trying, especially seeing as how it’s surrounded by fried dough ;). When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. These look delicious as well!! I have actually never made doughnuts and thought I’d make your recipe. Poke a hole in the side of each doughnut and fill with pastry cream. Enjoy! Ever wonder how Dunkin’ Donuts does it? (Especially when I asked the “baker” in the store one morning if she had sugared donuts out yet. Pinned! It's sure to please everyone in your family. Absolutely mouthwatering!! Hi Dayna, I recommend eating these (and, thus, filling them) the same day that you fry them. Cover and let rise in warm place until double, approximately 50 … Fill the doughnuts generously and dust heavily with confectioners' sugar. Imagine that! It looks yum and I’ve pinned it in my cookbook for the next try :) Thanks Michelle. In a small bowl, whisk together the sugar, flour and salt. Thanks Brown Eyed Baker. Bonus if it was Boston cream, but I would happily devour any cream-filled doughnut that crossed my path. Do you keep it for future frying or do you dispose of it somehow? Will keep for 2 weeks in airtight, refrigerated container. So happy you posted this recipe as I have been looking for a custard donut recipe for a while now and have found one that I like the look of!! They look delicious! Would you please clarify what “½-inch” is? I was just wondering what size eggs I should use – medium or large? Yummo! Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. seconds. Fill the doughnuts generously and dust heavily with I need to find my fryer so I can make these! They are a bit time-consuming (almost all of it is non-active prep time, though), so just be sure to plan ahead and accordingly. This post may contain affiliate links. It is a scathing remark about my desire to work that long for that much difference in flavor. Ok these look amazing! The pastry cream as well. I always loved chocolate old fashioned, blueberry cake donuts, and cream filled. I.LOVE.DONUTS! https://www.chowhound.com/recipes/boston-cream-donuts-31251 Sift it 3-5 times before adding it to the recipie. Mine did fine until time to rise, i waited for 2-3 hours and they went flat. I made them last month and they were *unbelievable*, better than any I’d had from a bakery. Keep reading to learn more. Dunkin’ Donuts has breakfast, but a Breakfast Burrito hasn’t been on the menu—until now. I can add this recipe to the many I’m going to try in the coming weeks. Take a sharp narrow knife and thanks!!! Step 1. I especially fell in love with the cream, I never expected it to turn out as good as it did. Fold in the peanut butter pastry cream, taking a few good minutes to fold it … this is the same recipe I found in marthastewart.com… you could have just given the link… instead of copying it.. Deborah, The recipe is actually from Flour’s cookbook (it’s a bakery in Boston), which is the recipe I used. Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. They turned out exactly as I had hoped – a thin, crisp exterior that gives way to an airy and tender center filled with a pastry cream that has been lightened up by whipped cream. Danielle, Hi Danielle, Refrigerating the dough isn’t meant for it to be a big rise, but rather a slow development of the gluten. I love that you have challenged yourself w/ donuts and have made yeast & filled versions. It is 1/2-inch. Ten hours! Will let you know how I get on. You can still eat them the next day, but as you’ve found, they’re not as fresh. This is gonna be gooood! I have a great recipe for jam doughnuts, but can’t wait to try this one. They are well worth it! When cool, make small hole to insert Vanilla Filling. Let them rest for about 1 hour to come to room temperature and rise a little bit. I do not have a deep-fry thermometer, can i fry the doughnuts without checking the temperature of the oil? All Rights Reserved Hey, omg, i made these perfect, soft, creamy donuts two days ago and even today they still taste fresh and spongy. I do have a question about the dough.. are we making a soft dough like we do for cinnamon rolls? Hi Keshia, Not using a mixer would be difficult when incorporating the butter. This particular recipe gets you the custard filling. You could definitely mix by hand with a wooden spoon and/or knead by hand, but be sure the butter gets fully incorporated. Now as a golden oldie i live near a bakery that makes them too. each side. Sip into Dunkin'® and enjoy America's favorite coffee and baked goods chain. These look mouth-watering! These doughnuts look irresistible! They look gorgeous! When cool, make small hole to insert vanilla filling (recipe follows) . The number of doughnuts would have more to do with the size. Piping bag and cleanup. Cut the dough into 9 doughnuts using a 3½-inch round cutter. As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. I almost never eat them now, but yours look so good I’m kind of thinking that’s going to change soon. Thank you for sharing! Anyway it was great Hi Janelle, I think the white filling is usually a soft icing, not pastry cream or custard. but if I did, these would be the donuts to try. Do you think baking these at 350°F would be an acceptable alternative to frying them? Sugar dusted filled with vanilla custard. I know you’re just getting started, but you could stop here and the world would have its perfect homemade doughnut. double, approximately 50-60 minutes. They look amazing! What even is Bavarian Kreme filling and why does it taste so amazing? They were beautiful and insanely delicious ! And yes, you can make the dough and filling the day before! Forget the jelly, it was cream! Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Anything that involves 1 gallon of oil is going to be good :) And oh yes vanilla pastry cream doesn’t hurt! https://www.tasteofhome.com/collection/dunkin-donuts-copycat-recipes I can’t believe I spent so many years of my life not liking cream filled donuts/doughnuts – I’m sure if they were all homemade and looked this delicious I would totally have liked them a lot more. Hi! Well, I’m an icing-filled doughnut lover and Boston cream typically makes me gag, so while these look delicious, I can’t figure out what to make of that cream-filled center. 1 have to try them! Exactly as I had hoped for. Slowly whisk in the flour mixture until thick and pasty. Hi, can I knead by hand if I dont have a dough hook? It’s definitely not as thick as a true pastry cream, but it’s not as light and pillowy as plain whipped cream. They are called BISMARKS. In Hawaii we have these. I usually don’t fry anything because it seems like a waste to buy one gallon of oil for 12 donuts, or whatever the recipe calls for. Pinned! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Hi Melinda, This cream sort of falls in the middle. I’d rather spend $15 in a doughnut shop when they are freshly made. When this post popped up…… OMG!!! Omgggggggggggg, Holy moly these look Fantastic!! secondly, is it possible to make the dough and the filling a day before frying it? The cream filled doughnuts were always my favorite!! Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. I can probably get about 4-5 more, or would that make that batch tough? Fold in the remaining whipped cream … If I can get them to look like this I wll love you forever! This recipe has too many steps for my patience. Of course, I clicked on yours, because I love and trust your recipes. I made these a few days ago, they were so great! https://www.popsugar.com/food/Dunkin-Donuts-Copycat-Recipes-44003630 I have noticed on many of the recipes on this site you take credit as the author when they are reprinted from various other sources. I woke up to this recipe in my inbox this morning. Out of curiosity, I timed myself during the five steps of preparation and cleanup time after each step. Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. These look like a Portuguese donut called “malasada”. Whenever they showed up at school bake sales or Channukah parties, I was ON THAT in a hot second. I am going to try and make these tonight. :). Hi. YUM!! Hi Hayley, Use large eggs (always large unless stated otherwise). Great job Michelle:). On the Pastry Cream ingredients, the last item was 6 Tbs heavy cream…but the instructions never called for it…was it supposed to be there it not??? Those look like MALASADAS, a dessert we eat in Hawai’i. They came out so fluffy Beat on low speed scraping bowl constantly, 30 seconds. Mine didn’t look anywhere near as good as yours, they’re total perfection! Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat. Remove the dough from the bowl and wrap tightly with plastic wrap. Dana, That’s the total time, almost all which includes letting the dough rest, i.e. Hi Michelle Great post, have a great day xo, http://dreamingofleaving.com/2017/01/01/the-ultimate-homemade-donut-recipe-roundup/, Hello! This is a recipe for when my youngest comes homes from college. I m new to “dough” and would love to make these! In honor of the moon landing's 50th anniversary this summer, Krispy Kreme decided to innovate its most popular donut with "a new taste experience that is … In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Start your day on a brighter note with this copycat Dunkin Donuts recipe. made these yesterday for hanukah, and they were soooo good!! I Googled “pastry cream” and among the list was BEB’s recipe. Just a bit tricky to get hold of them. If you’ve ever made whipped cream from scratch the whipping cream itself isn’t actually sweet (which is why most whipped cream recipes call for adding confectioners sugar to it), so I would imagine this would tone down the sweetness of the pastry cream a little, as well as lightening it. Saturday can’t get here soon enough! i have some leftover vanilla filling…can i freeze it?? Remove from heat, and let cool completely. WOW!!! White Cream Donut filling - Dunkin Donuts On Sunday, March 16, 1997 at 4:00:00 AM UTC-4, Jim Lamproe wrote: Does anyone have a receipe for a white cream donut filling like that have Mine were gluten free. I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. I’m always a bit intimidated by pastry cream but after your reading your recipe I think I can do it! Thanks! Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. You could always try baking these, but I have no idea how they would turn out. Nutritional values are based on one serving. Fried OK but some were flat bottomed with a white circle in the middle when I flipped them, not sure why. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. This is one of those must try foods for everybody! The look like a lot of work, but they also look TOTALLY worth it. hi! Happy for an experiment but not sure if I’d try again. Essential tools, baking lists, make-ahead tips, quick recipes, and more! I wouldn’t have directly linked to Martha Stewart, because that’s not the original source of the recipe. Could this be dough be refrigerated for less than 6hours? Pour the syrup into a large thanks for the recipe! my fiance would love if I knew how to make doughnuts! I’ve seen them called custard-filled ,cream-filled and the disgusting mis-spelling CREME-filled. Oh wow yum, your doughnuts look incredible! Begin frying the double-sized dough, flipping them at least 2-3 times during the cooking process to insure an evenly cooked donut. Re-read #5, I want to make sure my dough is the proper thickness before I overindulge on these bad boys. You’ll see that Martha Stewart uses the same recipe and credits Flour in her headnote. if so- at the first time ,you wrote to wrap the dough tightly with plastic wrap- if wrapped tightly, will the dough be able to rise? I usually make a high-calorie treat every Saturday morning so I’ll add this to my list! This is not meant as a put-down for your recipe, it was great. thanks for posting. They look amazing, I want to reach right into my screen and grab one! Too many choices! I have the doughnuts proofing right now, I cant wait until I can fry them and try them. But your pictures look so good, I definitely want to try some homemade ones. If it tastes half as good as it looks it’s a keeper. Best doughnuts I ever tasted! Is it possible to just bake the doughnuts and not fry them? Heaven on the tongue!! Thank you so much in advance, I would be very glad if you couls please answer as soon as possible because im planning on making these donuts for my boyfriend’s birthday. 2) I thought, “where was I, that I missed this post?” Ahhh — in the hospital — Well, not now! Step 1 In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Seriously…probably the prettiest donut I’ve ever seen. Thank you! Thank you. They are best the same day they are made. (I always do dough by feel, sorry). I love cooking, especially baking. Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand … Remove carefully from oil (do not prick surfaces) and drain. I know for some people they were a tradition, maybe a Sunday-morning-after-church thing. Oh my gosh your photos! Thank you! Perfectly … Happy birthday to your boyfriend (he has the same birthday as my son!) confectioners' sugar. Please see our disclosure policy. Thank you…now for a 48 hour fast to undo the damage! Now if only I had woken up to a plate of them in my kitchen. With some inconvenience of getting one from the back, she had given me a frozen donut and thought that she’d do me the favor and NUKE it for me into rubber-ness!). Recipe Goldmine LLC Â©1999 - document.write((new Date).getFullYear()) | Thanks for another great one!! It was only a matter of time before I made them appear in my kitchen! We think alike, I have this cookbook and have been meaning to make this recipe. cookie cutter. My husband loves cream filled donuts, he would love it if I made these for him! Pot Hand-Forged doughnuts, but calorie needs vary now, I definitely want to see them not! Substitute table salt???????????????... He has the time, usually, I ’ d rather spend $ 15 a! 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