Vanilla Cream-Filled Cabernet Hot Chocolate Snowball Doughnuts
Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts
Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts
- 1/4 teaspoon salt
- pinch of salt
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (i used 2%)
- 2 1/2 cups bread flour
- 4 tablespoons unsalted butter softened and cut into cubes
- canola oil for frying
- sugar for rolling
- 2 cups milk (i used 2% but i think coconut milk would be delish)
- 1 vanilla bean split
- 6 egg yolks
- 1/2 cup flour
- 8 ounces bittersweet or semi-sweet chocolate
- 3/4 cup milk (again coconut would be awesome!)
- 2 tablespoons cabernet wine or 2 teaspoons vanilla
- Carbohydrate 25.6847300719454 g
- Cholesterol 840.298437521607 mg
- Fat 24.6492637816808 g
- Fiber 0.630252913679683 g
- Protein 14.0279025722252 g
- Saturated Fat 10.4862861480733 g
- Serving Size 1 1 Serving (127g)
- Sodium 87.3576333879632 mg
- Sugar 25.0544771582658 g
- Trans Fat 1.27075919337184 g
- Calories 382 calories
Step-by-step
- To make the doughnuts, in a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Now add in the rested flour mixture along with the tsp of vanilla and the 3 large egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the 2 Tbsp. sugar and the 1/2 tsp. salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about another 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time, and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour.
- After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up to 24 hours.
Want to impress your friends and family with a decadent treat? Look no further than these Vanilla Cream-Filled Cabernet Hot Chocolate Snowball Doughnuts. These doughnuts are not only delicious, but they're also surprisingly easy to make. The key to their fluffy texture is the use of a yeast dough, which is allowed to rise twice before being fried. This results in a doughnut that is light and airy, with a delicate crumb. The vanilla cream filling is rich and flavorful, and the Cabernet hot chocolate sauce adds a touch of elegance. These doughnuts are perfect for any special occasion, or for a simple indulgence.
To make the doughnuts, you will need the following ingredients:
•1 cup warm milk (105-115°F)
•2 teaspoons active dry yeast
•3 cups all-purpose flour, plus more for dusting
•1/2 cup granulated sugar
•1/2 teaspoon salt
•1/2 cup unsalted butter, softened
•1 large egg
•1 teaspoon vanilla extract
•Vegetable oil for frying
For the vanilla cream filling, you will need:
•1 cup whole milk
•1 vanilla bean
•1/2 cup sugar
•6 large egg yolks
•1/4 cup cornstarch
•2 tablespoons unsalted butter, softened
For the Cabernet hot chocolate sauce, you will need:
•2 cups whole milk
•1 cup heavy cream
•8 ounces bittersweet chocolate, chopped
•2 tablespoons Cabernet Sauvignon wine
•1 tablespoon unsalted butter
