Coffee Custard Filled Donuts

• Produce

  • 3/4 cup Mashed potatoes

• Refrigerated

  • 5 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1 package Active dry yeast
  • 5 cups All-purpose flour
  • 2 tsp Cinnamon, ground
  • 1/4 cup Cornstarch
  • 1 1/2 cup Granulated sugar
  • 1 1/4 tsp Salt
  • 1/4 cup Shortening

• Oils & Vinegars

  • 49 tbsp Canola oil

• Drinks

  • 1/2 cup Coffee, very strong

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk
  • 1 1/2 cups Whole milk

• Liquids

  • 1/4 cup Water

Found on cookiedoughandovenmitt.com

Ingredients

• 5 egg yolks
• 1 + ½ cups whole milk
• ½ cup very strong coffee, room temperature
• ¾ cup granulated sugar
• ¼ tsp. salt
• ¼ cup cornstarch
• 3 T. butter
• 1 package (2 + ¼ tsp.) active dry yeast
• ¼ cup warm water (110°F)
• 1 cup milk
• ¼ cup shortening
• ¼ cup granulated sugar
• 1 tsp. salt
• ¾ cup mashed potatoes
• 2 eggs, beaten
• 5 cups all-purpose flour
• 1 T. + 3 cups canola oil, divided
• ½ cup granulated sugar
• 2 tsp. ground cinnamon

Directions

• In a bowl, add in the egg yolks, milk, and strong coffee, Whisk until incorporated.
• In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until the cornstarch is thoroughly incorporated.
• Pour about ¾ cup of the egg and milk mixture into the saucepan and whisk until incorporated. Start with a small amount to avoid lumps.
• Add the remaining egg and milk mixture and whisk to combine.
• Add in the butter and turn heat on to medium. Whisk pretty steadily to avoid clumps and burning.
• Once the mixture comes up to a boil, let it boil for 1 minute until it thickens. Whisk constantly while the custard is boiling.
• Immediately run the custard through a fine mesh strainer into a bowl.
• Cover with plastic wrap. Be sure that the plastic wrap sits on the top of the custard to avoid a skin. Place into the fridge to chill.
• Dissolve yeast in the ¼ cup warm water. Add a teaspoon of sugar and stir. Let it sit for 10 minutes until foamy. This will mean your yeast is activated.
• In a saucepan, add in the milk, shortening, sugar and salt. Turn on heat to medium/high. Let it come to almost a bubble. Once the milk starts to form bubbles on the outer edge, remove from the heat and let cool to luke warm.
• Add the milk mixture, yeast, mashed potatoes, and beaten eggs into a large mixing bowl. Stir to combine.
• Add in the 5 cups of flour and stir until most of the flour is incorporated. Remove the dough from the bowl onto a clean work surface and work in the rest of the dough. Knead the dough until smooth. It will be a soft dough.
• Place 1 tablespoon of oil into a bowl. Add the dough and roll it into the oil to coat it. Cover with plastic wrap and place in a warm area until doubled. It will take about 1 hour and 30 minutes.
• Lightly flour a clean surface. Turn the dough out onto the the floured surface and roll out to about ½ inch thickness. Cut with 3 or 4 inch round cookie cutter.
• Place the cut out donuts onto two cookie sheets that have been greased with non-stick cooking spray. I normally lay a piece of parchment paper down onto the cookie sheet and then spray that with non-stick cooking spray. The parchment paper isnt necessary.
• Cover the donuts with the plastic wrap and let it rise until doubled. This will take about 30 minutes.
• While the donuts are rising for the second time, add the 3 cups of oil into a large saucepan and let it heat to 350 degrees.
• Once the donuts are doubled and the oil is up to temperature, add 1 to 2 donuts into the oil. Let the donuts fry for about 2 minutes until golden brown. Flip and let fry for another minute to two minutes until that side is golden brown.
• Remove from the oil and place on a wire rack to drain.
• Place the granulated sugar and cinnamon in a storage bag or paper bag.
• Toss the warm donuts into the cinnamon and sugar.
• Add the # 230 Bismarck Metal Tip in a large disposable piping bag. Fill the bag with the coffee custard.
• Pipe the custard into the center of the donuts. Fill until the centers of the donuts puff out slightly.
• Best if ate fresh.