September 14: National Cream-Filled Doughnut Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio Cream Filled Doughnuts
Categories: Breads, Nuts, Dairy, Snacks
Yield: 15 servings

MMMMM----------------------PISTACHIO CREAM---------------------------
2 tb (heaped) caster sugar
1 tb Cornflour
1 lg Egg yolk
2 tb Pistachio paste
pn Salt
125 ml Whole milk
125 ml Double cream; lightly
- whipped

MMMMM-------------------------DOUGHNUTS------------------------------
200 g Strong white bread flour;
- extra for dusting
pn Salt
50 g Chilled unsalted butter; in
- cubes
7 g Dried fast action yeast
75 g Caster sugar
1 md Free-range egg; lightly
- beaten
100 ml Whole milk, lukewarm
1 Litre sunflower oil; for
- frying, extra for greasing

Start by making the pistachio cream. In a small
saucepan, whisk together the sugar, corn flour, egg
yolk, pistachio paste and salt. Gradually whisk in the
milk until you have a smooth mixture, then place the pan
over a medium heat and bring to the boil.

Boil for one minute, stirring constantly, until
thickened, then strain through a fine mesh sieve into a
small bowl. Cover with cling film to prevent a skin
forming and leave to cool at room temperature. Once
cool, fold in the whipped cream, then store in the
fridge until ready to use.

To make the doughnuts, sift the flour and salt into a
large bowl, then lightly rub in the butter with your
fingertips. Add the yeast and 1 tbsp of the sugar, then
make a well in the centre. Mix together the egg and
milk, then pour into the well. Bring the mixture
together to make a soft, sticky dough then knead on a
lightly floured work surface until soft and silky, 8 t0
10 minutes.

Lightly grease a large bowl with sunflower oil, place
the dough inside then cover with a tea towel and leave
in a warm place until doubled in size, around 1 hour.

Once the dough has proven, press it out to a rectangle
about 2cm thick on a lightly floured work surface. Use a
5cm round cutter to cut out circles of dough, then place
on a baking tray lined with parchment paper. Cover with
a tea towel and leave to prove in a warm place until
doubled in size again, around 45 minutes.

Heat the sunflower oil in a large deep saucepan to
190ºC/375ºF. If you don’t have a thermometer, drop a
small cube of bread in to test the temperature - it
should brown in about 30 seconds. Carefully place
doughnuts into the hot oil using a slotted spoon, adding
no more than 5 at a time. Fry for 30 - 60 seconds on
each side until golden, then remove with a slotted spoon
and drain on kitchen paper.

Toss the still-warm doughnuts in the remaining caster
sugar until completely coated. Allow to cool, then use a
sharp knife to cut an incision in the side of each one
and spoon or pipe the pistachio cream inside.

These doughnuts are best eaten on the day of making,
although they will last in an airtight container for a
couple of days.

RECIPE FROM: http://www.thelittleloaf.com

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