Monday, November 23, 2015


My love affair with my pumpkin dough continues and now I've brought cranberry into this delicious sordid business.  I don't know when I'll stop playing with this dough.  I'm not entirely sure that I can stop.  But hell, it just keeps getting better so why worry?

The latest?  Pumpkin dough donuts filled with cranberry pastry cream.  Thanksgiving never tasted so good.

(makes 12-13 donuts)

For the dough

The pumpkin dough recipe you can find HERE.  To make the donuts, roll the dough about 1/4" thick.  Cut 3" rounds from the dough.  Place the rounds on a parchment lined sheet pan and cover with plastic wrap and allow to proof until almost double in size, about an hour.  Fry for about a minute on either side in 350ºF oil, flipping when one side is golden brown.  Transfer to a paper towel lined plate to cool.

For the filling

1/2 cup heavy cream
1/2 cup whole milk
1 (15 ounce) can Ocean Spray jellied cranberry sauce
1/2 cup sugar
1/4 cup corn starch
pinch salt
5 egg yolks
zest and juice one lemon

In a saucepan, combine the heavy cream, milk and jellied cranberry sauce.  Stir over low heat until the cranberry sauce has melted (small chunks are ok).

In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, corn starch, salt, yolks, zest and lemon juice.  Whisk on high to combine.

Slowly pour the heavy cream/cranberry mixture down the side of the mixing bowl with the mixer running on medium-low speed.  Mix until combined and then transfer the mixture back to the saucepan.  Whisk on medium-low heat constantly until the mixture thickens to the consistency of mayonnaise.  Transfer to a clean bowl and cover with plastic wrap, making sure the plastic touches the surface of the cream to keep a skin from forming.  Refrigerate until cool, about 1-2 hours.

This makes a decent amount of pastry cream.  Depending on how much you use to fill the donuts, you'll likely have some left over.  It's a wonderful pudding, so transfer the rest to small serving glasses and top with whipped cream for a fun dessert.

To finish

Poke a small hole in the side of each donut with a wooden skewer.  Fill a pastry bag fitted with a medium/small piping tip with the pastry cream.  Insert the tip into the donut and gently fill each donut with about 2 tablespoons filling (don't go crazy.  A little goes a long way).

For the glaze

1/2 cup softened unsalted butter
2 cups powdered sugar
2 tablespoons cranberry juice
2 tablespoons hot water

Stir together until smooth.

Dip the tops of each filled donut in the glaze.  Serve immediately.