Every Saturday morning for years, my husband would go to the local doughnut shop and come home with a box that everyone would jump into for breakfast and then snack on throughout the day. We lived in a small town, right down the road from where we live now and EVERYONE went to the Doughnut Shop on Saturday and Sunday mornings! If my husband wasn’t there early, the pickins were slim!
Usually he would come home with blueberry cake donuts, cinnamon rolls, apple fritters (my favorite!), some cake donuts with chocolate frosting & sprinkles and some plain, since we have one child that doesn’t like chocolate.
But if the shop was busy that morning, or if he slept in too late (he does love to sleep and considers 9 am really early!) he would come home with mostly yeasted glazed donuts. The glazed donuts were always eaten but they were usually the last ones that people reached for. I almost never ate them. They just weren’t ‘special’ enough for me. No fillings or extra flavors to make that doughnut worth eating and ignoring the extra time that would be required in the gym.
Once we moved to our new house, the doughnut run stopped because we were about 20 minutes away from the shop and a 40 minute round trip just didn’t seem worth it. I guess I should’ve seen the need in the community and opened a doughnut shop of my own, right?
But I didn’t. What I did do was buy a few doughnut pans and start making my own. I felt pretty good about this since I felt like baking doughnuts for my family was healthier than frying them. Plus, I could make the flavors that my kids loved most and not be ‘stuck’ with the plain glazed. Well, even baked doughnuts are not really healthy but my kids are always so happy to wake up to fresh homemade doughnuts.
Now let’s switch gears for a second…I am obsessed with the Great British Bake Off. I mean, who isn’t?? And by proxy, I also obsessively watch the Great American Baking Show with Mary Berry and Johnny Iuzzini as judges. Of course everyone loves Mary Berry. She is prime and proper and oh so English. But she is also sassy and funny and just improper enough! I kind of want her to be my BFF!
Now, Johnny was new to me when I watched the show. I’m new to the whole culinary scene and I know the bloggers that are popular but I’m not all that familiar with real, trained chefs. His whole look through me at first. Black leather jacket, chains, slicked back hair? This guy bakes cakes and stuff? Really??
After watching the show and doing some reading, I realized that this guy is amazing. I bought his book, Sugar Rush, and read it cover to cover in two days. Then I read it all the way through again. Every recipe that I have tried turns out perfectly. Plus, he TEACHES in this book. Johnny explains the why and the how that most cookbooks don’t bother to go into. You can tell that he loves his craft and that he knows it so well.
Oh, what I would give for class with Johnny Iuzzini! Maybe someday but, for now, I’ll have to settle for reading his book and watching the advise he gives the bakers on the show.
And back to doughnuts. In Johnny’s book, Sugar Rush, I noticed a recipe for yeasted doughnuts. I figured, why not! I mean, Johnny also has a recipe for Peanut Butter Pastry Cream and I can’t think of anything better to fill a doughnut with. So I gave them a shot today.
Actually, I had to start the dough last night. Just a few minutes to throw a few ingredients together and put them in the frig overnight. I’m so happy that I read through the recipe the day before I planned to make them or I wouldn’t have noticed the overnight refrigeration.
I got up early (as usual) and mixed the refrigerated starter with the additional dough ingredients and put that aside to rise. Then I whipped up the beautiful, much anticipated Peanut Butter Pastry Cream. And, because my husband doesn’t really like peanut butter, I also made Johnny’s Vanilla Pastry Cream.
Roll out the dough, cut out the doughnuts and set them to rise again, this time for only 45 minutes. Once they were ready, I started to fry them up. I don’t normally like to fry anything at all but it is must with these doughnuts.
Just to make sure that I was getting them cooked all the way through, I waited for one of the first batch to cool a bit and then tore it open. Oh my heavens! This dough is just simply amazing! Even without the filling, these are divine!
As each batch came out, I let them cool a bit then dipped them in sugar. One half was covered in powdered sugar and the other half in granulated sugar while still warm. Once they were all fried, cooled and coated in sugar, I piped in the pastry cream with a long piping tip.
The only change I will make next time is that I will make some fresh jam and pipe it into the center of the doughnuts with the peanut butter pastry cream. A PB & J doughnut!!
Now, one thing you will notice about this post is that I am not sharing a recipe. Some of Johnny’s recipes are available on various websites but this doughnut recipe is not. I don’t want to infringe on his rights as the creator of the recipe by sharing it on my blog. Even if I give credit, I would be sharing a recipe that he has chosen to include in his book for purchase.
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So I recommend that you buy this book asap and then get into the kitchen! You WILL NOT regret it!
What filling would you pipe into these doughnuts?