Boston Cream Fried Dough Recipes
BOSTON CREAM FRIED DOUGH
Make and share this Boston Cream Fried Dough recipe from Food.com.
Provided by Food.com
Categories Low Cholesterol
Time 2h45m
Yield 80 pieces
Number Of Ingredients 11
Steps:
- Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate.
- Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings.
Nutrition Facts : Calories 342.4, Fat 1.6, SaturatedFat 0.2, Sodium 6.9, Carbohydrate 70.3, Fiber 2.5, Sugar 1, Protein 9.5
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BOSTON CREAM PIE FRIED DOUGH RECIPE - TABLESPOON.COM
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Servings 3
Total Time 4 hrs 20 mins
Category Dessert
- Make the pastry cream: Beat the yolks and egg with the sugar and cornstarch until lightened and fluffy. Heat the milk to a simmer and remove from heat. Stream the milk into the egg mixture while whisking. Bring the whole mixture to a simmer, whisking constantly. You will see it thicken. Remove from heat, add the vanilla, butter and salt, and strain through a mesh strainer to remove any clumps. Cover with plastic wrap right on the surface of the mixture to avoid a skin forming. Chill for 4 hours.
- Make the ganache: Mix the chocolate, cream and butter in a bowl and microwave for 20 seconds. Stir and repeat until smooth. Do NOT microwave too long, and stir it a lot after each interval of heating – the chocolate will melt pretty quickly and still stir smooth. If the chocolate seems too thin or thick, add more chocolate or cream to balance it out.
- Fry the dough: Put an inch of oil into a pan and bring it to 350°F. Form one round from the pizza dough. Fry on both sides for about 2 minutes each until browned and cooked through. Repeat with other rounds.
- Top the dough: Spoon on the chocolate onto the dough, then with a piping bag, make a spiral with the pastry cream. Use a toothpick to make dents in the cream, moving from the center to the edges to form the iconic Boston cream design.
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