I know, it has been a long overdue for a recipe or an update from me. I still have to share with you my readers about the Greece trip. But, before I could share everything about our trip;I would like to wish you all a very Happy New Year! And, a recipe of Mango creme filled donuts or doughnuts. Whatever you might wanna spell it as. I don’t care about how you spell it; I only care about the doughnuts. Don’t you..too..
Since, so many months I have been dreaming of making doughnuts at home and fill them up with some delicious mango creme. So, I did some research for a good doughnut recipe and came across one and decided that the first thing we eat on the New Year’s day should be a doughnut. Ahh, I did it! I started my New Year with a nice, soft, pillowy doughnut filled with sunshine. They are so good. I think I kept on tasting until my stomach begged no more. Wait, I have to before passing on the recipe. I have no choice. Somebody gotta do the tough job of eating 🙂
So, get your apron on and make some doughnuts. I know you want some.
Recipe for raised Doughnuts: adapted from Lara Ferroni’s recipe on Food 52!
2 teaspoons active dry yeast
1/2 cup lukewarm milk (about 110 F)
1 1/4 cup bread flour
1/4 cup whole wheat flour or all-purpose flour
1/2 teaspoons vanilla extract
1 large egg
1 tablespoons cane sugar
1/4 teaspoon salt
2 tablespoons butter (unsalted)
oil for frying the doughnuts
For the Mango Filling:
6 egg yolks
1/4 cup sugar or more (depends on the mango pulp)
1 cup mango pulp
1/4 cup corn starch
1 teaspoon salt
3 tablespoons unsalted butter
Method:
Mango creme:
First let me share the recipe for the mango curd.
Take everything in a pot and using the double boiler method, keep stirring the yolk mixture until it thickens and comes together and is hot enough. It hardly takes 10 minutes. Remove it from the stove and stir in the butter until it mixes well.
Remove it in a bowl and let it cool a little bit and then wrap it with a saran wrap. At this point you can either use it immediately or refrigerate it over night. You can actually store it for one week in the fridge.
For the Doughnuts :
Take 1/4 cup of lukewarm milk to 110 F and dissolve 1 teaspoon of yeast and 1/4 cup of flour and stir make a smooth paste. Leave it covered at a warm spot for about 30 minutes.
While the dough is resting, you can make the mango creme. It take them 10 minutes to prepare and another 10 to cool down. If you are planning to make doughnuts the next day then you can leave the mango creme covered with a plastic wrap in the refrigerator.
In another bowl, take rest of the 1 teaspoon of yeast and dissolve it in to the remaining milk and add the rested flour mixture that we prepared in the 1st step along with egg and vanilla extract. Stir it well so that everything mixes well. Then go ahead and add the all purpose flour or if you are using whole wheat flour. Top it with sugar and salt and mix it up properly. Then , add butter and keep adding rest of the flour until you have no flour left out and you can form a ball of dough. It might be a little sticky but do not worry.
Cover the bowl with plastic wrap and let it rest at a warm spot for another 30 minutes.
Once it has rested, punch it down and then refrigerate it for over night. Resting the dough overnight and then frying the doughnuts in the morning is the best thing as the dough is easy to manage and roll after being rested.
Once you are ready to roll out the dough and fry the doughnuts, line a baking sheet with a dish towel and sprinkle some flour on it. Roll out the dough about 1/2 inch as Lara suggests in her recipe and then with the help of a cookie cutter or doughnut cutter, cut the rounds. If you do not want to make a round shape then you can also cut them into diamond shapes or squares like the shape of beignets.
Place the cutouts carefully onto the floured dish towel and let them rest for about another 30 minutes or so. You would know when they have risen, Lara suggests testing with the finger tip and if they spring back slowly then they are ready.
Heat a heavy deep pot of oil, as the doughnuts are proofed they are ready to be fried. With the help of a flat spatula lift them carefully and drop them in the oil . Fry them for about 1 minute on each side. The way to test your oil is ready to fry or not, I use old school method of dropping a small piece of dough and if it springs back to the surface of the oil then the oil is ready. If it sinks in and takes time to float up then give it few more minutes to heat up.
Use a slotted spoon to remove them from the pot once they are done. They will have nice golden brown color.
As I was making creme filled doughnuts I had to wait for them to cool down. But, there are so many ways you can have them. Incase, if you like glazed, then let them cool a little bit and then immediately dip them into the glaze. If you want sugar coated then also you follow the same method. But, incase if you wanted powdered sugar on it then you have to wait until they are completely cool.
Once they cooled down, we can fill them up. In order to do so, hollow the doughnut with the help of a chopstick and insert the piping bag filled with creme and withdrawing outside towards you as it is filled. Bring the creme a little bit outside as to know what it is filled with.
It’s always good to have a peekaboo of the delicious filling. Isn’t it?
Ready to dig in…I thought you might have already tasted the first filled one before moving onto filling the others. I did so, I could not wait until I filled all of them. Other doughnuts were busy cooling down, so what are going to do; of course give a taste to the first one. That’s the best part of blogging you taste everything you make.
Stop dreaming of the delish doughnuts filled with mango creme! Get up and make some, they are super easy and tasty and share them with friends and family.
PistachioDoughnut 