Food-Drink

How to Make Dessert Doughnuts
We thought we'd tasted some delicious doughnuts, but that was before we tried ones glazed with espresso and green tea and stuffed with mascarpone cream. Thiago Silva, EMM Group Corporate Executive Pastry chef for The General and CATCH in New York City, whipped up two of the most popular doughnut dishes from their menu: an espresso glaze doughnut (seasonal) and a green tea glaze doughnut. Did we mention each pastry is topped with streusel crumbles and a scoop of ice cream? READ: Easy Ricotta Doughnut Holes With Berry Jam Who says a doughnut can't be dessert? Check out the video above to see how they're made. 
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DOUGHNUT RECIPE

To make the doughnuts: Ingredients: 2 cups, all purpose flour 2 cups of eggs 1/4 cup milk 1/4 cup sugar 3 Tbsp yeast 3 Tbsp salt 1 3/4 cups butter (cold, cubed) Directions: Heat a pot of oil to 340 Degrees. Place flour, yeast in a mixer with hook attachment. While on low speed add eggs and milk, followed by sugar and salt. Once mix comes together, add butter. Beat on medium high speed Knead into a ball, cover with plastic and let it sit at room temp for 30 minutes. After 30 minutes flatten dough and roll to about 1/2" in thickness. Cut into 3"x3" squares. Leave them covered. when they double in size they are ready to be fried. Heat pot of oil to 340 degrees. Fry doughnuts in oil until golden brown.

Mascarpone Cream Filling:

Slice a small hole in each doughnut to fill with mascarpone cream. Inject enough so that some oozes out. Dress the plate with several more dollops. Ingredients: 1 quart heavy cream (soft whipped) 1 tbsp green tea powder (for green tea cream ONLY) 1 1/4 cups sugar 1 tsp salt 12 egg yolks 2 cups mascarpone cheese 5 sheets gelatin Directions: Whip heavy cream to soft whip, set aside in fridge. Place sugar in a pot and add just enough water to make sugar feel like wet sand.  Place on stove and heat to 240 degrees. While sugar is coming to temperature, place yolks and salt in a mixing bowl with a whisk attachment, and bloom gelatin sheets. Once sugar reaches 240 degrees, add the gelatin sheets and stir until dissolved. Remove sugar from heat and pour into the mixer with the yolks, while machine is on. Whip until yolks are tripled, then add mascarpone cheese to yolk mix. Once cheese is combined fold in soft whipped cream and keep in fridge for four hours before using.

ESPRESSO GLAZE

The espresso glaze doughnut is served exclusively at CATCH in New York City. Silva tops it with a scoop of amaretto cookie ice cream. Ingredients: 2 cups powdered sugar 1/4 cup water 1 tbsp instant coffee powder Directions: Dissolve coffee powder in water. Slowly add dissolved coffee to powdered sugar, mixing until you have a smooth, rich, brown glaze.

Green Tea Glaze

The General is known for their green tea glazed doughnut, which Silva tops with a dollop of vanilla ice cream and lemon honey. Ingredients: 2 cups powdered sugar 1/4 cup water 1 tbsp green tea powder Directions: Combine dry ingredients. While mixing, add water gradually until you have a smooth glaze.

How to Make Dessert Doughnuts

We thought we'd tasted some delicious doughnuts, but that was before we tried ones glazed with espresso and green tea and stuffed with mascarpone cream. Thiago Silva, EMM Group Corporate Executive Pastry chef for The General and CATCH in New York City, whipped up two of the most popular doughnut dishes from their menu: an espresso glaze doughnut (seasonal) and a green tea glaze doughnut. Did we mention each pastry is topped with streusel crumbles and a scoop of ice cream? READ: Easy Ricotta Doughnut Holes With Berry Jam Who says a doughnut can't be dessert? Check out the video above to see how they're made. 

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