My hubby and I celebrated our one year anniversary this weekend. It was a great weekend! We went out to eat at a place we would never normally go (we are on a strict get out of debt budget) and had a fancy meal. Sushi, steak, salmon, the works! My dad did all of the food and cakes for our wedding and we were lucky enough to receive a freshly baked wedding cake and grooms cake, they were delicious! Besides a whole year with my amazing hubby one of the best gifts I got was a brand new pantry! It’s beautiful, I tell ya. Before it was a tiny space of about 2 feet but really only the first few inches were usable. He ripped all of that out, painted the room the prettiest yellow, stained some beautiful wood shelves and put it all together. I LOVE it!!
I wanted to make a special breakfast for our anniversary morning. I saw these doughnuts awhile ago but they looked intense and I was a little scared to try. They did, however, look like they perfect thing for a special morning, because they are definitely not something you would just make for any ole Saturday mornin’ breakfast. But man, were they delicious!! Perfectly crisp on the outside, warm in the middle and filled with the most amazing vanilla cream. Like I said before I was scared of these guys so I didn’t change a thing. I did them exactly the way Martha told me to. They do take a little time, they must be started the day before but for a special occasion, they are worth it!!
recipe from marthastewart.com — There’s a great video on the site too with the creator of the doughnuts and a little bit of the process!
For the doughnuts:
- 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
For the Pastry Cream:
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 cup cake flour
- 1/2 teaspoon coarse salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
For the Cream:
In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.
Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.
Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
For the doughnuts:
In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they’ve doubled in height and feel poufy and pillowy, 2 to 3 hours.
Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.