February 27, 2014

Chocolate Chip Cookie Dough Custard Doughnuts

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Chocolate Chip Cookie Dough Doughnuts

 

I hope I am not the only one who gets excited about doughnuts.

I LOVE doughnuts.

Like really seriously love them.

 

Chocolate Chip Cookie Dough Doughnuts

 

I know it’s not cool to love sugary, fried dough, but I do, and I cannot help it. The fact that I will be spending a week at the beach, supposedly in a swimsuit, in front of other people, in just a few short weeks should have kept me away.

Should, but it didn’t.

 

Cookie Dough Doughnuts

 

And if that is not enough, I went ahead and filled the sugary fried dough balls with custard. Chocolate Chip Cookie Dough Custard, and then frosted them with Nutella.   I may as well just strap myself to the treadmill for the next 30 days.

 

 

Wanna know something…it would be totally worth it.

 

Cookie Dough Doughnuts

 

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Chocolate Chip Cookie Dough Custard Doughnuts

Yield: 15 doughnts

Ingredients

  • Custard:
  • 1/2 cup of dark brown sugar
  • 1/2 tsp salt
  • 2 Tbsp cornstarch
  • 1 cup of milk
  • 1/2 cup of heavy cream
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 1/4 cup mini chocolate chips
  • For the doughnuts:
  • 1 Cup of milk
  • 2 Tbsp sugar
  • 1 Envelope of active dry yeast {I use Red Star platinum}
  • 3 1/2 Cups of flour {I use King Arthur}
  • 1 tsp salt
  • 2 Tbsp butter {melted}
  • 2 eggs {lightly beaten}
  • oil for frying and nutella for frosting

Instructions

  • Custard:
  • whisk together the sugar, salt, and cornstarch
  • stir in the milk and cream
  • bring to a boil over med – heat
  • stirring constantly, reduce the heat and allow to thicken {custard is ready when it will coat the back of a wooden spoon}
  • stir in the butter and vanilla
  • cover and chill until ready to use {at least 30 minutes}
  • the custard will thicken as it cools
  • stir in the chocolate chips when you are ready to fill doughnuts
  • Doughnuts:
  • heat the milk and sugar – to about 120 degrees
  • whisk together the yeast, 2 cups of the flour, and the salt
  • stir in the milk, butter, and eggs
  • add enough remaining flour to keep the dough from being too sticky
  • knead until you have a smooth ball
  • cover and let rise until doubles {about an hour}
  • roll the dough to 1/2 inch thickness
  • cut using a 2 inch round cookie cutter
  • stretch each circle to about 2 1/2 inches
  • place 1 tsp of custard in the center
  • top with another round
  • FIRMLY press the edges together {I actually went back and cut each filled doughnut again with my cookie cutter to ensure the edges were sealed well}
  • cover the doughnuts and let rise for about 30 minutes
  • heat your oil {at least 3 inches} to about 375
  • once the oil is ready,fry no more than two at a time
  • drain on a brown paper bag
  • once cooled, frost
  • these doughnuts are best eaten the first day, but leftover should be kept in the refrigerator

Notes

recipesource | French Press

http://www.playspinboss.gb.net/chocolate-chip-cookie-dough-custard-doughnuts/

 

Cookie Dough Doughnuts

 

If for some CRAZY reason you have leftovers, {ours lasted a whole 2 hours} make sure you keep them in the fridge- they are custard filled.

And I really am sorry about the extra cardio these will no doubt require.

 

Cookie Dough Doughnuts

 

Enjoy!

 

a few other goodies

Pumpkin Apple Cider Doughnuts

 

 

Baked Buttermilk Doughnuts

Glazed Doughnuts

 

Skinny Cider Doughnuts

doughnuts, Uncategorized
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