PORTLAND CREAM DOUGHNUTS

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If you don't live near Portland Oregon, you can create your own version of the city's famous doughnut at home. Fresh homemade doughnuts with a touch of nutmeg, creamy filling and a smooth-as-silk chocolate frosting will disappear in minutes. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 20

3 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup 2% milk
1 egg
1 egg yolk
6 tablespoons butter, softened
1/2 cup sugar
1-1/2 teaspoons salt
3/4 teaspoon ground nutmeg
4-3/4 to 5-1/4 cups all-purpose flour
FILLING:
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup heavy whipping cream
ASSEMBLY:
Oil for deep-fat frying
2/3 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons hot water
Vanilla frosting of your choice, optional

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, egg yolk, butter, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Meanwhile, for filling, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Punch down dough. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 3-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Cover with plastic wrap; let rise in a warm place until nearly doubled, about 25 minutes. , In a small bowl, beat cream until stiff peaks form. Fold into pudding. Refrigerate, covered, while frying doughnuts., In an electric skillet or deep fryer, heat oil to 350°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Cool slightly., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small tip. Fill bag with filling. With a small knife, pierce a hole into the side of each doughnut; pipe filling into hole, allowing some of filling to spill out for a tongue., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and hot water., Spread tops of doughnuts with glaze; let stand until set. If desired, pipe two small dots of vanilla frosting near the tongue for eyes. Refrigerate leftovers.

Nutrition Facts :

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