DOUGHNUTS WITH VANILLA ORANGE CRÈME PÂTISSIÈRE

  There’s nothing quite like a fresh, warm doughnut.  With their golden skin and sugar-dusted tops; their daintiness cannot be matched.  Even more so when they’re filled with a scrumptiously smooth crème pâtissière, with its subtle hint of vanilla bean flavor and tangy zest from a plump mandarin orange.  Just writing about it and looking through the photos has me wanting to make a dozen of them again and it’s only been three days since the last one was devoured.  Is it acceptable to fry doughnuts twice in one week?  Considering the gross amount of ingredients I went through to get this recipe working, it’s probably not such a bright idea when I put my cravings aside and face reality.

  Writing recipes and testing their outcome can be quite the beast sometimes.  It’s definitely not easy, but it is fun to learn.  Yes, even when the majority of the tests are failures over success.  I remember when I first began baking, I was afraid to bake something using my own formula.  I  couldn’t see myself baking from scratch and having it turn out edible(low self-esteem much?).  Recipe writing, I thought, was something you had to have a special brain cell for, much like how some can draw a cat but others just draw a stick figure(that’s so not me).  It is silly, I know, but I have my naive, fifteen-year-old self to thank for that.  My current nineteen-year-old self would love to go back to that {extremely} naive fifteen-year-old and explain to her just how you don’t need a special brain to do anything.  You’re fully capable of anything with the brain you have as long as you have the drive and determination to do it.  All it takes is stepping out of the wall you safely sit behind, even when it looks scary.  I still have much to learn on the basis of baking, but I am thankful I’m much more confident in what I do.  There’s so much freedom when you regain your confidence in something.

  I was so relieved when they turned out, it was my third try in one day.  I threw so much dough away as it was unusable; I really wanted to hit myself(I absolutely despise food waste of any kind).  I already have a few doughnut recipes on this blog, but these ones have to be the best I’ve come up with so far.  They rose so beautifully and each doughnut had the “proof line” when I removed them from the hot oil.  I’ve tried many times to get that line around the centers of my doughnuts, it’s taken a year or so of revising my own recipe to do so.  If I seem overly excited about this recipe, this is why.  Call me peculiar, if you may.  Alas, they’re still not as quintessential as your favorite bakery doughnut, but I feel I am getting pretty close to it.


DOUGHNUTS WITH VANILLA ORANGE CRÈME PÂTISSIÈRE

makes 12 doughnuts

doughnuts:

3 cups unbleached all-purpose flour

4 tablespoons turbinado sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1/2 cup water, hot(110 – 115°F)

2 1/2 teaspoons instant dry yeast

3 tablespoons whole milk, warm

1 whole egg, room temperature

1 egg yolk

6 tablespoons unsalted butter, room temperature

vegetable oil for frying(about 5 cups)

powdered sugar for dusting

 

crème pâtissière:

1 cup whole milk

1/2 of a vanilla bean

1 tablespoon fresh orange zest

1 1/2 tablespoons butter

2 tablespoons turbinado sugar

1 tablespoon unbleached cake flour

1 tablespoon cornstarch

3 large egg yolks

3 tablespoons turbinado sugar

METHOD:

for the doughnuts 

  1. In a medium sized bowl, whisk together the flour, sugar, salt, and nutmeg; set aside.  Add the whole egg and egg yolk together and slightly whisk with a fork, set aside.
  2. In the bowl of an electric standing mixer/KitchenAid with a dough hook attached, add the hot water and sprinkle in the yeast, slightly whisk the two together then add the whisked egg yolks and turn the mixer on low to mix until just combined.  Add the flour and 3 tablespoons of warm milk and turn the mixer on low.  Mix the ingredients together until a firm but moist dough forms, this will only take a few minutes.  It’s done when the dough wipes clean the sides and bottom of the bowl.  If the dough happens to be too dry, add a tablespoon(or more) of warm water until it comes together.  Turn the mixer on medium speed and add the butter, one tablespoon at a time.  Before adding each new tablespoon, be sure the previous tablespoon has been fully incorporated.  Stop the mixer to scrape down the sides of the bowl, if needed.  The dough should be smooth, shiny, and elastic with a slight stickiness to the touch.  Lightly butter a large bowl and place the dough inside.  Let the dough rise, covered with a thin cloth, in a warm, dry place until doubled in size; 50 minutes to an hour.  Once risen, punch down with your fist.  
  3. Lightly flour a large, flat surface and divide the dough into two halves.  Roll the first half out to 1/2-inch thickness and cut out rounds with a glass cup or a large cookie cutter.  Cut out as many rounds as possible and place them two inches apart on a large baking sheet covered with a thin, non-terry cloth towel, just lightly dusted with flour.  Cover the doughnuts with a thin cloth and let them rise in a warm, dry place for 35-50 minutes.  While the doughnuts are rising, you can begin making the custard.
  4. Once the doughnuts have risen, uncover and let them “dry out” until the oil is ready.  Place the oil in a large pot/fryer until it is a few inches deep, the oil should be heated to 375°F.  Once heated, add two doughnuts at a time and fry 50-60 seconds on each side, until they are a medium golden color.  Place them on cooling racks with towels underneath to catch the grease drippings.  Repeat this process until all the doughnuts have been fried.  Cool them completely before filling with custard.
  5. When the doughnuts have cooled completely, poke a hole through the side of the doughnuts and pipe in the custard until they’re filled.  Dust with powdered sugar.

crème pâtissière:

  1. Line a rectangular pan(that has edges)with plastic wrap and set aside.  
  2. Cut a vanilla bean in half and split it open; scrape out the seeds and set them both aside(the pod and seeds).  Reserve three tablespoons of the milk in a bowl and add the remaining milk to a medium-sized saucepan along with the butter, 2 tablespoon sugar, orange zest, and vanilla bean pod with the seeds.  Bring to a boil over medium heat, then remove from heat to steep for five minutes.  Remove the vanilla bean pod(and zest, if wanted).  Bring the milk back to a simmer over medium-low heat.  Meanwhile, whisk together the flour, cornstarch, and remaining sugar in a small bowl.  Place the egg yolks in a large bowl, add the flour mixture and the three tablespoons of milk and whisk until combined.  Remove the simmering milk from the heat and stream half of it into the egg mixture while whisking.  Pour this egg mixture back into the remaining milk and continue to whisk over medium heat.  Once you start to feel the mixture begin to thicken, remove from heat and whisk constantly until you have a thick, smooth custard.  Return custard to medium heat and whisk continuously until the mixture begins to boil and cook for one minute(this is to cook the starch flavor out).  Immediately pour the custard into the prepared pan and evenly spread around.  Cover with another layer of plastic, making sure that it sticks to the custard(this is so it will not form a skin).  Place in the freezer until completely cool, this may take 15-20 minutes.
Share the love!
Share on Facebook2Pin on Pinterest1kTweet about this on TwitterShare on Google+1

2 thoughts on “DOUGHNUTS WITH VANILLA ORANGE CRÈME PÂTISSIÈRE

  1. Andrea Reply

    These look amazing! But can they be baked instead of frying?

    1. Emily Reply

      Hi Andrea! I’m not entirely sure how that would turn out as I’ve never done so with yeast doughnuts. You could give it a try, though. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *