Espresso Cream Filled Doughnut with Dark Chocolate Ganache Top
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…
View original post 250 more words