Tim Hortons Old Fashioned Donut Tim Hortons Sour Cream Donut

Sour Cream Donuts image

These donuts have an amazing odour. They're a lot like the donuts y'all discover at cider mills in the fall. My mom sold them at charity fundraisers and they disappeared every bit speedily as they came out of the deep fryer. Nosotros had a donut maker that held the concoction, then released information technology into the deep fryer in a perfect circle when you pressed a plunger.

Provided by maryannatwork

Categories Dessert

Time 35m

Yield 24 donuts

Number Of Ingredients xi

TIM HORTON'Southward Manner BOSTON CREME DOUGHNUTS

Tim Horton's Style Boston Creme Doughnuts image

This copycat recipe is similar to the Boston Creme Doughnuts served at Tim Hortons in Canada and Northern Usa. Hope you enjoy! Times listed do not include ascension or spooky time. I know the recipe sounds daunting merely information technology is actually not that hard if y'all accept it step by pace. Some of it tin be made in accelerate equally well.

Provided by Fellow member 610488

Categories Breads

Time 1h45m

Yield 14 doughnuts

Number Of Ingredients 21

Steps:

  • In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low oestrus, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
  • Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until shine. Add the egg yolks and whisk until well composite.
  • Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the balance of the hot milk. Render the milk-yolk mixture to the saucepan and bring to a boil over medium oestrus. Boil gently for 1 minute, stirring constantly.
  • Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a basin. Cover with plastic wrap, pressing it straight onto the surface, and air-condition until chilled.
  • Identify the warm milk, yeast, and ane teaspoon of the sugar in the basin of an electrical mixer. Stir the yeast into the mixture and allow stand up for ten minutes, or until foamy.
  • Add 1 cup of the flour and, using the paddle zipper or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, embrace with plastic wrap, and allow the sponge stand at room temperature until well risen, most 30 minutes.
  • In a medium basin, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; prepare aside.
  • Render the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining carbohydrate. Add together the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and vanquish on medium speed for 5 minutes. The dough volition not form a ball. It will be soft and role of information technology volition wrap itself around the paddle.
  • Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Comprehend the basin with buttered plastic wrap, buttered side downwardly, and let the dough rising in a warm, typhoon-gratis identify for near I hour, or until it has slightly more than doubled in volume.
  • Turn out the dough onto a lightly oiled work surface. Using your easily, gently printing downwardly on it to deflate it and flatten it evenly to no less then 1/ii inch thick. Encompass loosely with plastic wrap and let the dough rest for v minutes.
  • Line a baking sheet with parchment or waxed newspaper. Using a floured 2 i/2-inch biscuit cutter, cut out fourteen dough rounds. Gently transfer the rounds to the lined baking sail, reshaping them if necessary. Space the rounds at least ane-inch autonomously to permit for expansion. Let rise for nearly xxx minutes, or until most doubled in size.
  • While the doughnuts are rising, pour the oil into a deep-fat fryer or big straight-sided saucepan to a depth of 2 to iii inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  • Fry the doughnuts, three or four at a time, for nearly ane minute, or until aureate chocolate-brown on the first side. Turn and fry on the 2nd side until gold brown. It may take slightly less time for the second side to melt than the first. The midline of the doughnut volition be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, and then place on a wire rack to cool. Every bit shortly as the doughnuts are cool plenty to handle, use a long, thin, patently pastry tip to poke a pigsty through the midline to the heart of each doughnut. Permit cool completely before filling.
  • Remove the vanilla foam filling from the refrigerator and vanquish with the electric mixer on medium speed until smooth.
  • Scrape the cream filling into a big pastry pocketbook fitted with a medium plainly tip. Pipage the filling into the hole in the center of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
  • Place the chopped chocolate in a medium heatproof bowl. Set aside.
  • Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the carbohydrate is dissolved. Raise the heat and bring to a full eddy.
  • Pour the hot syrup over the chopped chocolate. Permit represent 3 minutes to melt the chocolate, then whisk gently until shine. Whisk in the butter. Let the coat cool until it starts to thicken slightly, stirring occasionally.
  • Spread a scant tablespoon of chocolate coat over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set up. The doughnuts are best served within a few hours.

Nutrition Facts : Calories 348.6, Fat sixteen.three, SaturatedFat 9.3, Cholesterol 170.2, Sodium 195.1, Carbohydrate 45.one, Fiber 0.8, Saccharide 22.5, Poly peptide 6.2

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4.3/5 (98)
Full Fourth dimension two hrs
Category Dessert

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