Blueberry Cream Cheese Doughnuts - Bestrecipe005

Blueberry Cream Cheese Doughnuts – Bestrecipe005


For the doughnuts

  • 2¼ cups (286g) bread flour
  • 2½ tablespoons maple sugar (or granulated sugar)
  • ½ tablespoons salt
  • 1 tablespoon milk powder
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35.44g) unsalted butter
  • 1 egg
  • ½ cup (120ml) water

For the filling

  • 1 cup (150g) frozen blueberries
  • ¼ to ⅓ cup maple syrup
  • 1 8oz package (227g) cream cheese


For the doughnuts

  1. Place the bread flour, sugar, salt, milk powder, yeast,
    butter, egg, and water into a bread machine and set it on the dough setting.
  2. Take the dough out onto a floured surface and roll it out to
    about ½in (1.3cm).
  3. Cut out 3in (8cm) circles. Place the doughnuts on pieces of
    parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm
    and let it rise again until it doubles in size.
  4. Heat your oil to 356°F (180°C) and fry each doughnut about a
    minute and a half on each side. Take them out onto a wire rack lined with paper
    towels to drain any extra oil.
  5. If coating doughnuts with maple or granulated sugar, coat
    the doughnuts while they’re still warm but cooled enough to touch.

For the filling

  1. In a small saucepan, heat the blueberries and maple syrup on
    medium heat. When the blueberries release their juice and the mixture becomes
    soupy, turn the heat down to low and let it simmer for about 8 minutes. Take it
    off the heat and set aside.
  2. If you want the filling to be smooth, use a regular blender
    or emersion blender to purée the blueberry mixture.
  3. In a bowl, cream the cream cheese. Add the blueberry mixture
    and stir until combined.

To assemble

  1. Put the blueberry cream cheese filling into a piping bag
    with a piping tip.
  2. Using a chopstick, poke a hole into each doughnut.
  3. Insert the piping tip and fill each doughnut with the
    blueberry cream cheese filling.

This Recipe adapted from this –>> SITE

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