Espresso Cream Filled Doughnut with Dark Chocolate Ganache Top

Doughnut Dough

1 cup lukewarm water

2 packages active dry yeast

1 cup milk

2 eggs, beaten

1/2 cup butter, room temperature

2/3 cup sugar

1/2 tsp. salt

1/4 tsp cinnamon

6-7 cups bread flour

Pour water into small bowl, and then add yeast and stir allowing yeast to dissolve. Scald milk and let cool to lukewarm. Add milk to yeast.

Blend together the eggs, butter, sugar, slat, and cinnamon until well combined. Add the yeast mixture. Gradually add the flour until dough is elastic and easy to handle. Cover and let rise until double in size. Punch down and divide into 2 pieces. Roll out one half to 3/4 inch thick and cut dough into rounds. Place on parchment lined baking sheet and cover allowing to rise again. Repeat with other half. Makes about 2 dozen.

Heat peanut oil 2-3 inch depth in deep pan  until very hot around 350-375 degrees. Fry dough in small batches 2 minutes on each side. Drain and place on wire rack to cool.

Dark Chocolate Ganache

1 cup heavy cream

1 cup, chopped dark chocolate

Heat cream to just boiling. Pour cream over the top of chopped chocolate and stir until smooth and shiney.

Espresso Pastry Cream

6 egg yolks

3/4 cup sugar

3 tablespoons cornstarch

2 cups whole milk

1 tablespoons instant espresso or more to taste

2 tablespoons butter

2 tablespoons heavy cream

1 tsp. vanilla extract

In a bowl whisk together the egg yolks, sugar and cornstarch until well combined and pale yellow. In a saucepan add milk and  espresso and cook to boiling. Whisk in a small amount of hot milk to the egg mixture whisk constantly in order to temper eggs. Whisk back in all the egg mixture into the hot milk on low heat  and continue whisking until mixture becomes thick. Stir in the 2 tablespoons of cream and vanilla.Place the pastry cream in a bowl and cover the top of the cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

1 cup heavy cream

2 tablespoons powdered sugar

Whip cream until stiff and fold in to pastry cream.

Using a piping bag fitted with a large plain tip, fill with pastry cream and jab into side of cooled doughnut. Dip tops into ganache.

Fill as needed to prevent soggy doughnuts.