Butter Tart Doughnuts
"Times do not include rise times or chill times"
- Serving Size: 1 (90 g)
- Calories 285.5
- Total Fat - 8.2 g
- Saturated Fat - 4.8 g
- Cholesterol - 49.1 mg
- Sodium - 309.5 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 0.8 g
- Sugars - 31.3 g
- Protein - 4.3 g
- Calcium - 32.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
In a small saucepan, heat milk over low until temperature is slightly warmer than room temperature
Stir in sugar and pour into the bowl of a stand-mixer fitted with the dough hook attachment.
Sprinkle over yeast over warm milk mixture and set aside until foamy bubbles appear on the surface, about 10 minutes.
Beat in butter, egg, vanilla and salt until smooth.
Add in flour and beat on medium high speed until a smooth dough pulls away from the sides of the bowl cleanly and climbs the dough hook, about 5 minutes.
Form dough into a ball and place in a well-oiled bowl. Cover with a damp dish towel and place in a warm place until dough doubles in size, about 1 hour.
4. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until 3/4-inch thick. Using a floured 3-inch round cutter, press into dough and twist to release dough from sticking to cutter. Place dough rounds on the prepared baking sheet. Reroll dough scraps one at a time and repeat. Cover dough rounds with kitchen towel and set aside in a warm place until dough doubles in size, about 1 hour.
Prepare a baking sheet lined with a few layers of paper towel.
Pour enough oil into a large pot until 3- to 4-inches deep.
Set pot with a clip-on thermometer and heat until temperature reaches 350ºF and adjust to maintain 350ºF temperature.
Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side, for a total of about 2 minutes. Using a slotted spoon, carefully transfer fried doughnuts to prepared baking sheet. Cool.
Combine all filling ingredients in a double boiler. Heat over high while stirring until mixture thickens enough to coat the back of a spoon, about 5 minutes.
Place mixture in the refrigerator until chilled, about 2 hours.
Transfer chilled filling into a piping bag.
Poke a hole in the side of one doughnut using the back of a wooden spoon until you reach the centre of the doughnut and pipe filling into doughnut.
Repeat with remaining doughnuts.
Dust doughnuts with icing sugar before serving.
Tips & Variations
No special items needed.