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Cut parchment paper into squares about 5″ x 5″ (13 x 13 cm). Heat 3″ (7.5 cm) of oil in a pot or deep skillet to 350 F (177 C). STEP 9: Pipe the choux pastry into circular shapes on the parchment paper squares. STEP 10: Place the parchment paper with the cruller on a slotted spoon and carefully lower it into the hot oil.
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Five: Transfer the dough to 4x4" pieces of parchment paper, cover lightly with plastic wrap and allow it to rise again until puffy (~30 minutes). Six: Heat the oil and fry 2-3 donuts at a time, for 1-2 minutes on each side until golden brown. Remove to a wire rack to cool completely.
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Once the dough has chilled, put it into a piping bag fitted with a large open star tip. Pipe a 3-inch (7 1/2cm) circle of dough on each square of paper, making sure you connect the ends. In a large, heavy-bottomed pot, pour oil 2 inches deep. Clip a thermometer to the side of the pot and heat the oil to 350°F (180°C).
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Use a piping bag with a large round nozzle, or a spoon, to fill donut molds ⅔ full with the donut batter. Bake for 15 minutes, until the donuts are risen and spring back to the touch.
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Mix in the flour, eggs and salt to the bowl with the dough hook for one minute on low speed. Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl. Add butter one tablespoon at a time.
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Pro tip - Gradually, add the milk a little at a time to prevent lumps. 480 ml Whole milk, 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt. Simmer - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time.
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Fill the donut cavities to the top, or close to it. Filling your donut pans generously will give your donuts a better shape. It is better to have 10 perfect donuts than 12 so-so donuts, so leave a cavity open if you have to. Use a piping bag to fill your pan. It is tricky to spoon batter evenly into a donut pan - and nearly impossible with a.
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Using a Plastic Bottle. A similar method to a funnel, a plastic bottle can be a great substitute for a piping bag. Put a small hole in the top of the bottle cap, this will behave like a nozzle. Fill the bottle with the desired filling generously. Screw the cap back on and squeeze the bottle like you would a piping bag.
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Insert the tip of the piping bag into the doughnut, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the doughnut and generously fill it. Step 4: Once the doughnut has been filled, you can either ice it or dust it with confectioners' sugar for a pretty finish.
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Step 4: Now that the batter is ready, fill each donut cup about 2/3 of the way full. The easiest and most efficient way to fill the cups is with a piping bag. No need to use a tip, just fill your bag and cut off the end. Gently squeeze the batter into the prepared pan to fill each donut cup 2/3 full. No piping bags on hand?
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Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature. While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
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Cook only 2 to 3 donuts at a time, otherwise you will crowd the pan and the oil temperature will drop. Remove from the oil with a slotted spoon and place on the cooling rack. In a small mixing bowl combine the glaze ingredients. Dip each doughnut into the glaze. Coat on each side.
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Then, stick the open end of the piping bag or corner of the resealable bag into the donut and squeeze until the filling starts to spill out. Add mashed potatoes to your cake donuts for more.
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Add a size 808 piping tip into a piping bag. Fill the piping bag with donut dough and squeeze the opening until the dough comes out of the tip. Squeeze out about 1 tsp of dough on each dot on the parchment paper. Use a paring knife or butter knife to slice off the dough from the tip of the piping bag for a clean cut.
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Allow the donuts to rise for an additional 30 minutes. Heat oil in a deep frying pan or a deep fryer to 350°F (175°C). Carefully place the donuts in the hot oil, frying them for about 2-3 minutes on each side until they turn golden brown. Once fried, transfer the donuts to a paper towel-lined plate to drain excess oil.
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Roll the donuts in the sugar about 3-5 minutes after removing them from the oil so it sticks. Allow the donuts at least 15 minutes to cool before piping in the pastry cream. Add the dough balls to parchment squares, then add whole thing to oil & pull out the parchment with tongs. Have the entire frying station set up and ready to go prior to.
