Good thing I decided to shoot those doughnuts (even though I’m not too thrilled with these pics). Because whatever post I had planned to share with you today had to be postponed and I suddenly had an editorial hole that had to be filled. (Oh the life of a food blogger…)
- Practice kindness
- Let go of what I can’t control
- Count my blessings
- Listen to my Higher Self
- Instill calmness around me
- Share my light with others
- Pass this on to encourage someone else”
- 1 (1/4oz) package active dry yeast
- 1 cup of warm milk
- 4 cups all purpose flour
- 3 tablespoons sugar
- 3 tablespoons butter, softened
- 2 egg yolks
- A pinch of salt
- Vegetable oil for frying
- Confectioner’s sugar and ground cinnamon to sprinkle on top of doughnuts
- 2 cups milk
- 3 tablespoons corn starch
- 4 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- Lime zest (optional)
- Pour the yeast into the milk and stir to combine. Let it sit for at least 5 minutes.
- In the bowl of a stand mixer, add all dry ingredients and mix to combine.
- Add the egg yolks, butter and milk/yeast and mix it on low until everything is mixed together.
- Turn the speed up to medium and let the machine knead the dough for about 8 minutes or until the dough is soft and smooth.
- Transfer the dough to a large bowl, cover with a towel and let it rise for 20 minutes.
- Turn the dough out onto a floured board.
- Gently pat it (don’t use a rolling pin!) until about 1/2 inch thick.
- Using a medium round cookie or biscuit cutter, cut into rounds and place them in a baking sheet dusted with flour. (You can cut your doughnuts any size you want!)
- Cover with a kitchen towel and let it rise again until doubled in size, about 30 minutes.
- Heat a pot of oil, over medium heat, until a candy or deep fry thermometer reads 375 degrees. If you don’t have a thermometer, just toss an unlighted match into the oil when you think the oil is hot enough. If the match lights, then you can start frying your doughnuts.
- Fry the doughnuts until golden brown and set them onto paper towels to absorb the extra grease.
- Cut them in half and fill with the cream.
- Dust some confectioner’s sugar and cinnamon (optional) on the doughty and serve.
- Start by mixing the corn starch on 1/3 of the milk until dissolved.
- Add the milk, the sugar, the egg yolks and the corn starched dissolved on the rest of the milk to a sauce pan and cook, over medium heat, for about 5 to 10 minutes or until thickened.
- Turn the heat off and add the vanilla extract and the lime zest, if using.
- Let it cool before filling the doughnuts.