Tim Horton's Boston Cream Donut Replica

• Vegetarian

• Refrigerated

  • 9 Egg yolk

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 3/4 cups All-purpose flour, unbleached
  • 1/4 tsp Cardamom, ground
  • 4 oz Chocolate, bittersweet
  • 1/4 cup Cornstarch
  • 1 1/3 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/2 cup Butter cut into tablespoons, unsalted
  • 3/4 cup Milk
  • 2 cups Whole milk

• Liquids

  • 3 tbsp Water

Found on betterbakingbible.com

Description

Ingredients

• - 2/3 cup granulated sugar
• - 2 cups whole milk, divided
• - 2 teaspoons vanilla extract
• - 1/4 cup cornstarch
• - 5 egg yolks
• - 3 tablespoons unsalted butter, softened
• - 3/4 cup warm milk (105-110 degrees F)
• - 2 1/4 teaspoons active dry yeast
• - 1/3 cup granulated sugar
• - 2 3/4 cups unbleached all-purpose flour
• - 1/4 teaspoon ground cardamom
• - 1/4 teaspoon nutmeg
• - 1 teaspoon salt
• - 4 egg yolks
• - 1/2 cup unsalted softened butter cut into tablespoons
• - 4 ounces bittersweet chopped chocolate
• - 3 tablespoons water
• - 2 tablespoons light corn syrup
• - 1/3 cup granulated sugar
• - 3 tablespoons unsalted butter, softened
• - vegetable oil for frying

Directions

• 1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling. 2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend. 3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat. 4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled. 5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy. 6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes. 7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside. 8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball. 9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume. 10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes. 11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size. 12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels. 13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling. 14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. 15. Place the chopped chocolate in a medium heatproof bowl. 16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally. 17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.