PORTLAND CREAM DOUGHNUTS

Portland Cream Doughnuts image

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

Time 55m

Yield 1 dozen.

Number Of Ingredients 20

Ingredients

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.

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