Do you have any idea how many puns can be made about doughnuts?

Chocolate Glazed Cream Filled Doughnuts..jpg

There are at yeast more than you can overlook or glaze over. You probably doughnut even want to know! Ha, sorry but did I mention how for some reason my peeps have been in a punny mood recently? Especially Liv, I think she’s about to drive everyone crazy with the way she’s been cranking them out.

I do a huge amount of cooking that’s not for the blog. In fact, I probably only share about 25% of the recipes I make because I always overthink things and that usually means that I decide my healthier creations are too boring for your time and notice. I am determining right now to make some extremely healthy things to share soon. If anyone has any ideas or cravings tell me in the comments because I’m always open to suggestions.

Okay, let's get to the doughnuts because that’s why we’re all here, obviously. I mentioned sometime right before Mother’s Day that I was planning to make doughnuts for the occasion because they are probably my Mom’s ultimate weakness, and she’d tell you that herself.

There is one of our doughnut stories that was unforgettable. First let me say that along with her resolve to find the best food around, my mom has this talent for finding those unassuming little places that no one else would try based on face-value and yet they always turn out to be amazing. When we first moved to Idaho there was this one place she heard about that we decided to try on one of our first nights here.

We got there just minutes after they’d closed but she could see that there were still employees behind the counter, and more importantly that they had the next morning’s doughnuts ready. I don’t think those poor dudes or any of my family will forget my mom excitedly banging knocking on the window trying to get there attention or the terrified look they got when she did.

Oh my goodness, I’m pretty sure they thought she was a psychotic woman about to start trying to break the window glass with the nearest trash cans or something. Hey, but it ended in her victory. She got dem doh-dohs and true to her talent they ended up being the best in town even after further investigations were done. Look, we take these matters seriously, okay? Doughnut quality is no laughing matter.

With that being said, if you’ve ever wanted to try your hand at making your own then you have got to try this recipe because it’s been decided that they were the best I’ve ever made. Honestly, they aren’t very difficult and the rise time passes by pretty quickly when you’re busy making and doing “poison checks” on your filling. You know what I’m sayin’? I have complete faith that you can pull these off guys.

Come on, you know your Monday needs this so bad!

Chocolate Dipped Frosting Filled Doughnuts

Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: 16 - 18 doughnuts

Ingredients

1 cup warm milk (not hot)
1 tablespoon active dry yeast
1/2 cup white sugar
2 eggs
1 teaspoon salt
3 tablespoons butter, melted
4 1/2 - 5 cups all purpose flour
about 2 quarts of oil for frying

Chocolate Glaze:

1/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup cocoa powder
2 1/2 cups powdered sugar

Buttercream Filling:

3 1/2 cups powdered sugar
1/2 cup (1 stick) butter, room temp
2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons whole milk

Instructions

Doughnuts:

In the bowl of a stand mixer fitted with beater attachment (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and sugar, then butter and salt until combined. Add about 4 cups flour, one cup at a time, until your dough comes together and pull away from the sides. Now switch the attachment to a dough hook and add up to 1 cup more flour as need until the dough is smooth and resilient. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight.)
When dough is ready, roll it out on a lightly floured surface into a layer about 1/2 inch thick. Use a circular cookie cutter with a diameter of about 3 inches (or you can use the mouth of an inverted cup) to cut out circles. Place the doughnuts on a tray and allow them to rise for 30 to 45 minutes.
After they've been rising for close to 25 minutes, heat oil to 350 degrees F (180 C) in a deep fryer or wide pot and line a plate with paper towels. Drop doughnuts, a few at a time, gently into oil and fry on each side for about 1 minute or until golden brown. Remove with a slotted spoon and place on prepared plate.

Chocolate Glaze:

Whisk all the ingredients together in a medium mixing bowl until completely smooth. Pour it into a shallow dish and dip the tops of doughnuts one by one and place on a parchment lined tray to dry. !Buttercream Filling:
Beat butter in a large mixing bowl fitted with whisk attachment until creamy. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a bit more milk or powdered sugar if needed for it to be a thick but pipe-able consistency.
Now fill a pastry bag fitted with a long narrow tip with the buttercream. Use a sharp skewer to poke holes into the sides of each doughnut then pipe the filling into holes to fill each one.
These are best served as soon as possible!

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain: