Zutaten für Tim Horton's Style Boston Creme Doughnuts
- Granulated Sugar
- Whole Milk
- Vanilla Beans
- 1/4 cup cornstarch
- 2 large egg yolks
- Unsalted Butter
- Active Dry Yeast
- Unbleached All Purpose Flour
- Ground Cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Bittersweet Chocolate
- 1/4 cup water
- Light Corn Syrup
- Vegetable Oil
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Zubereitung von Tim Horton's Style Boston Creme Doughnuts
- **Make the Vanilla Custard:**
- In a saucepan, combine 1/2 cup granulated sugar, 1 1/2 cups milk, and 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract).
- Cook over low heat, stirring constantly, until sugar dissolves.
- Increase heat and scald the mixture.
- In a medium bowl, whisk together 1/4 cup cornstarch and 1/2 cup milk until smooth.
- Whisk in 2 large egg yolks until well blended.
- Gradually whisk in 1/3 cup of the hot milk mixture.
- Gradually whisk in the remaining hot milk mixture.
- Return to the saucepan and bring to a boil over medium heat, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Remove from heat and whisk in 1/4 cup (1/2 stick) unsalted butter.
- Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until chilled.
- **Make the Dough:**
- In a mixer bowl, combine 1/2 cup warm milk (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand 10 minutes until foamy.
- Add 1 cup all-purpose flour and mix on low speed for 2 minutes to form a sponge.
- Cover and let rise at room temperature for 30 minutes.
- In a bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Add the sponge to the mixer. Add 2 large egg yolks and remaining 1/2 cup sugar; mix until incorporated.
- Add butter, 1 tablespoon at a time, beating until absorbed.
- Add the flour mixture and beat on medium speed for 5 minutes. The dough will be soft and sticky.
- Transfer dough to a buttered bowl, turning to coat. Cover with buttered plastic wrap and let rise in a warm place for 1 hour, or until almost doubled.
- Punch down dough on a lightly floured surface and roll to 1/2-inch thickness.
- Cover and let rest for 5 minutes.
- Cut out 14 doughnuts using a 2 1/2-inch cutter.
- Place on a parchment-lined baking sheet, spacing them apart. Let rise for 30 minutes.
- **Fry the Doughnuts:**
- Heat 2-3 inches of oil in a deep fryer or saucepan to 360°F.
- Fry doughnuts, 3-4 at a time, for about 1 minute per side, until golden brown. The middles will be slightly lighter.
- Drain on paper towels, then transfer to a wire rack to cool completely.
- **Make the Chocolate Ganache:**
- In a bowl, combine 6 ounces semi-sweet chocolate, chopped. Set aside.
- In a saucepan, combine 1/4 cup water, 1/4 cup light corn syrup, and 1/2 cup granulated sugar.
- Cook over low heat, stirring constantly until sugar dissolves.
- Bring to a boil.
- Pour over the chocolate and let stand 3 minutes to melt. Whisk until smooth.
- Whisk in 2 tablespoons unsalted butter.
- Let cool slightly until thickened.
- **Assemble the Doughnuts:**
- Beat the chilled custard until smooth.
- Transfer to a pastry bag fitted with a medium round tip.
- Pipe custard into the doughnuts.
- Spread chocolate ganache over the top of each doughnut.
- Let set before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
90g
Fat
46g
Carbs
15g
