Decadent Leftover Doughnuts

7.20.16

Do you follow me on Instagram?? If so, you saw some great videos from Boomerang that showcased the finishing touches on these doughnuts. If not, you can always follow me now to see pictures of my life, previews of upcoming recipes, and not too many selfies. Just look to the right of your screen and if you scroll a bit you’ll see a small gallery with pictures and a button to follow me. Easy as that!

I’ve had a few projects that left me with some extra ingredients sitting around.  This week I’m showing how I used these leftovers for some of their own recipes. These doughnuts are no joke – decadent, rich, filled with cheesecake, and covered in chocolate ganache.  These are no friend to the health conscious. So reward yourself for getting through the week, or that promotion, or having a super productive day, or a great audition…..or drown your sorrows in the most unhealthy thing you can make.  Either is ok in my book. This is a no-judgement zone.

For the Doughnuts

I wonder if anyone else feels a personal defeat when the yolk breaks before using it. Baker problems?

The last time I made doughnuts the recipe I based it off of was so adamant about not re-rolling the dough to make more. But I did this time anyway and they turned out fine! 

As soon as your oil is hot enough be aware, these doughnuts will fry FAST! Around one minute per side was perfect for me.

I also bit the bullet and bought a specialty pastry tip for filling baked goods (Wilton 230).  It made filling these doughnuts so easy!! I knew it was something that had to be purchased, after my kiwi filled doughnuts experience, which was nothing short of a nightmare.  There was no way I could go through that again.  I have a lot of plans for this pastry tip.

I couldn’t be happier with this ‘leftover recipe.’ It’s like I planned this project from the start. I’m a pretty big fan of the baked good myself, and when they’re fresh, they’re irresistible. I needed some doughnuts in my life anyway.  I still have coworkers that are asking when I’ll make more, and are angry when the answer isn’t the next morning.

This doughnut creates the perfect bite: chocolate, cheesecake, fried dough all in one. Since I had so many graham crackers left over from making my no-bake cheesecake I sprinkled them on top for the final touch! If you have a free morning and want to accomplish some cleaning around the house AND a tasty treat, this is perfect. Make your dough, let it rise, vacuum here, dust dust there, go back and cut the doughnuts, let them rise, do some laundry, pour a glass of rosé, fry the doughnuts, let them cool, more rosé…..you get the picture.

Cheesecake Filled Doughnuts

Ingredients

For the Doughnuts

• 1 (1/4-oz) package active dry yeast
• 1/2 cup warm water
• 4 cups flour
• 1 cup whole milk, room temperature
• 1/2 stick unsalted butter, softened
• 3 large egg yolks
• 2 Tbsp sugar
• 1 1/2 tsp salt
• 1/2 tsp cinnamon
• Canola oil, for frying

For the Filling

• 8 oz cream cheese, softened
• 3 Tbsp sugar + 2 tsp sugar, divided
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream

For the Topping

• 1/2 cup heavy cream
• 4oz bittersweet chocolate, coarsely chopped
• Graham crackers, crumbled

Instructions

For the Doughnuts

• In a small bowl, mix together yeast and warm water, allow to foam for 5 minutes
• In a stand up mixer with a dough hook attachment, add together all ingredients, including the yeast mixture and mix on low-medium speed
• Once dough is formed, increase speed to high and beat for about 3 more minutes
• Scrape down sides of the bowl, so a ball is formed, sprinkle with flour and cover with a kitchen towel, allowing to rise for about 2 hours at room temperature
• After dough has doubled in size place on floured surface or baking mat and roll out until about 1/2 thick
• Using a cookie cutter, making sure to flour the rim so it doesn’t stick to the dough, cut out as many rounds as possible
• Reroll extra dough and repeat cutting process until no dough is left
• Transfer to a floured baking sheet (or just move mat over to baking sheet), cover with towel and let rise for another 30 minutes
• In a large pot, bring about 2-3 inches of vegetable oil to around 350 degrees, if you don’t have a thermometer, use scrap dough to check if it’s ready (it should sizzle as soon as you put dough in)
• Carefully place about 2-3 donuts in oil and fry about 1-2 minutes each side, until lightly golden
• Remove with skimmer or slotted spoon and place on plate with paper towel
• Allow to cool before filling

For the Filling

• Place heavy cream and 2 tsp sugar in a chilled mixing bowl
• In a stand up mixer with a whisk attachment beat on medium until stuff peaks form, set aside
• In a separate mixing bowl, with a paddle attachment, mix softened cream cheese, 3 tbsp sugar and vanilla extract until combined, 2-3 minutes
• Carefully fold whipped cream into cream cheese mixture until no white streaks appear
• Fill a piping bag with a small filling tip attached, spoon filling into bag
• Create a small hole in the side of all doughnuts (with a chopstick or something else small and pointed)
• Carefully place tip into doughnut and fill until a small amount pokes out

For the Topping

• Place chopped chocolate in a small bowl, heat up heavy cream until it begins to bubble
• Pour heavy cream over chocolate and allow to sit for 1-2 minutes
• Carefully stir until smooth chocolate is formed
• Dip the top of doughnuts in bowl of chocolate
• Sprinkle crushed graham cracker over top

Adapted from Flour Child