DONUTS

For the Yeast Donut

Start by heating some milk in a bowl to 110°F and then add sugar along with active dry yeast. Stir to combine and set aside for 10 minutes.

In a large bowl combine all purpose flour with white sugar, and table salt. Whisk to combine.

In the same bowl add egg yolks and the milk and yeast mixture. Using a wooden spoon or your hands, mix dough together until it forms a large shaggy mass. Turn out onto a lightly floured surface and knead for about 8 minutes. Once dough is smooth, add to an oiled bowl, cover, and let sit for about an hour or until it’s doubled in size.

Turn dough out onto a floured work surface, pat with a little bit of flour, and then roll out to about ½ inch thickness. Then use a biscuit cutter dusted with flour to cut the dough into donut rounds and place them on a rimmed floured baking sheet. Cover and let rise for 45 minutes.

Heat up vegetable oil in a cast iron skillet to 350°F.

Add donuts to the oil and cook for about 45 seconds per side. Remove from oil and place on a wire rack to let cool. Before half of the donuts cool completely, coat them in sugar.

Once cooled, take the donuts that are not covered in sugar and using a paring knife make an entry point into the side of the donut and add your cream with a piping bag. Once the cream is added, dip half the donut into the chocolate and let sit for about 20 minutes to harden.

On the sugar donuts, make an entry point with a paring knife and add some seedless raspberry jam with a piping bag.

Serve and enjoy!

For the Vanilla Creme Patissiere (Filling)

Combine egg yolks, whole egg, sugar, and cornstarch. Whisk until smooth and creamy, and then add some vanilla paste.

Bring milk to an almost boil and SLOWLY add to your egg mixture whisking while combining.

Add entire mixture back to the saucepan and whisk over a medium low heat for about 5 minutes or until thick.

Transfer mixture to a bowl and add plastic wrap directly onto the cream and chill for at least 2 hours.

For the Chocolate Glaze

Combine chopped chocolate with steaming whole milk, a little instant espresso powder, and a couple tablespoons of corn syrup. Whisk to combine.

For the Sour Cream Donuts

Start by sifting together cake flour, baking powder, and table salt into a bowl. Set aside.

In a stand mixer add egg yolks, plain white sugar, and unsalted butter. Cream together before adding ½ of your dry ingredients and mix to combine.

Add sour cream, mix until incorporated, and then add the rest of the dry ingredients. Mix for 45 seconds to 1 minute being sure to scrape down the sides of the bowl. Your dough will be wet and sticky and that’s how it’s supposed to be.

Place into a bowl, cover, and let rest in the fridge for about an hour or until completely chilled.

Flour your work surface and turn out dough. Roll out to about ½ inch thickness.

Liberally cover your donut cutter with flour and cut out your donuts in the dough.

Heat up vegetable oil in a cast iron skillet to 350°F.

Place donuts in oil and cook for about 45 seconds to 1 minute on each side. Remove and place on a wire rack. Do the same with your donut holes, but they will cook faster.

Cover donuts in glaze and place back on the wire rack to cool and harden.

Serve and enjoy!

For the Classic Donut Glaze

In a bowl sift powdered sugar along with corn syrup and boiling water. Whisk until smooth.