Crème Filled Sticks Dobo's Delights Bakery Piqua, OH 45356 (937.773
Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side. Drain on paper towels and repeat with the remaining dough.
Little Debbie Donut Sticks, 6 ct, 10.21 oz
Step 9: Fill the doughnuts. Cut a small hole in the tip of a pastry bag and insert a small pastry tip. Fill the bag with the prepared pudding. With a small knife, pierce a hole into the side of each doughnut and fill with the pudding. Each doughnut should be able to hold a scant 1/4 cup of filling.
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Making Donuts. In a large pot or Dutch oven heat 4-5 cups of shortening or vegetable oil to 350 degrees of medium high heat on a burner. Carefully place donuts a few at a time into hot oil and cook for 2-3 minutes on one side until golden brown on bottom. Flip donuts over and cook an additional 1-2 minutes until golden brown.
FileKrispy Kreme glazed donuts 2.JPG Wikimedia Commons
Add the warm water to the yeast, warm milk, and sugar. Give it a quick whisk and then wait until it gets foamy, about 10 minutes. Combine ingredients. Using a stand mixer, combine the flour, salt, sugar, yeast mixture, and eggs. Mix everything together with the hook attachment at medium-high speed. Add the butter.
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Here is our recipe: In a large bowl put shortening, potatoes, milk, sugar, and salt. Stir until shortening and sugar are dissolved. Put warm water, yeast, and 1 tablespoon sugar in a small bowl. Add eggs and yeast to first mixture. Stir in enough flour until dough is not sticky. Cover, let rise until double.
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Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
Crème Filled Sticks Dobo's Delights Bakery Piqua, OH 45356 (937.773
Pro tip - Gradually, add the milk a little at a time to prevent lumps. 480 ml Whole milk, 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt. Simmer - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time.
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Make the Boston cream doughnut filling. Whisk the egg yolks together in a small bowl. In a saucepan over medium heat, whisk the sugar, cornstarch, salt and milk, stirring constantly until it begins thickening and bubbling. Reduce to simmer and simmer for 2 minutes and remove from heat. Temper the egg yolks.
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Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes. Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
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Heat milk in the microwave about 60 seconds until 90 degrees. Transfer to a stand mixer. mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes. With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups flour. Switch the mixer to the dough hook attachment.
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Drain them on paper towels. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
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Place the dough on a floured surface (use cake flour) and knead a few times to cover it with flour. Use a rolling pin to roll the dough to an 8"x12" rectangle. Use a knife or pizza cutter to cut the dough into smaller 2"x4" rectangles. Separate all of the sticks slightly and gently score the tops of each one.
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Roll out the dough into an 8×12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section. In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While the oil is heating, prepare the glaze.
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For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to.
a stack of donuts sitting on top of a wooden table
Refrigerate until serving. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Cool slightly; roll in remaining 1/2 cup sugar. Cut a small hole in the tip of a pastry bag; insert a small pastry tip.
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Step 3: In a separate (and larger) mixing bowl, whisk together the 2 cups all-purpose flour, 2 ½ tablespoons sugar, 4 ½ tablespoons baking powder, and ½ teaspoon salt. Once thoroughly mixed, add the milk/egg mixture into the larger bowl, mix in the ¼ cup (half stick) unsalted butter, and mix until a thick dough forms.
