Vanillecreme-gefüllte Schaumgummiringe
Diese dekadenten Donuts aus dem Kochbuch “Flour” von Koch Joanne Chang sind schnell ausverkauft, wenn sie sie in ihrem in Boston ansässigen Flour Bakery + Cafe zubereitet.
Quelle: Die Martha Stewart Show, Januar 2011
Ausbeute
Andy
27.04.2023 @ 00:15
These decadent donuts from the cookbook “Flour” by chef Joanne Chang sell out quickly when prepared at her Boston-based Flour Bakery + Cafe. Yielding nine 4-inch donuts, the recipe calls for active dry yeast or fresh cake yeast, milk, all-purpose flour, sugar, coarse salt, eggs, unsalted butter, canola oil for frying, heavy cream, and chilled pastry cream. The dough is mixed in an electric mixer with a dough hook attachment, chilled for at least 6 hours, rolled out, cut into donut shapes, and left to rise before being fried in hot oil and coated in sugar. The donuts are then filled with pastry cream and served immediately.