I know I promised you a treat last week, but the issue with constantly trying new things for the blog is, well…
sometimes they end up an epic fail.
Now, my plan for chai truffles was not so much an epic fail as it was a “meh I will try again” fail, but it still wasn’t worthy of posting here for you all to see.
Instead, I spent much of my Saturday becoming very good friends with a large pot of fry oil. At first, we were a little hesitant of each other.
Me: that’s an awful lot of oil.
Fry pot: that girl looks awfully new at this.
Me: Please don’t burn me or my face.
Fry pot: I wonder if she’d find it funny if I splashed hot oil in her face.
And so on and so forth. We did, however, come to an agreement. Me and my fry pot are now friends, for the sake of doughnuts.
Since, really, how can anyone say no to homemade doughnuts?
Now, these are different from any other doughnut I’ve shared with you on the blog. They are actually yeast-risen doughnuts, aka super-legit-doughnut-shop-doughnuts.
Friends, it is so worth it.
True, it’s a bit of extra work, but with some strategic planning, you can enjoy these glorious Neapolitan Doughnuts whenever you want!
The trick, I believe, with yeast-risen doughnuts is to prep as much as you can the night before. It makes the actual frying far less intimidating, and you can then just focus on having fun and digging into doughnuts.
The night before I fried these, I prepped the dough and the pastry cream filling as well as measured out the amounts for the ganache frosting. The next morning I focused on the actual frying (which is far less terrifying than you think) and once the doughnuts cooled, filled them with the pastry cream and dipped them in ganache.
This can be a fun weekend project for you and some friends, and well,
you know you’re
expected encouraged allowed to eat the ugly doughnuts or the leftover ganache right?
There will inevitably be a few sacrificial doughnuts; one may brown too quickly or, in my case, brown too quickly but still be raw on the inside. It’s totally okay. That’s why the recipe makes enough for 24 doughnuts.
Plenty of wiggle room.
Oh and don’t be intimidated by “pastry cream”. I know I was at first, but a bit of research led me to an incredibly easy to follow recipe from The Incredible Edible Egg. If you don’t have vanilla beans on hand (mine were a gift), feel free to sub in some vanilla extract.
Soft, airy doughnuts stuffed with vanilla bean pastry cream, dunked in rich, velvety chocolate ganache, and finished with a strawberry drizzle…
are you really prepared to say no to these doughnuts?!
I didn’t think so. 😉
I’ll be back on Thursday with more deep-fried deliciousness, so be sure to check back soon!