CREAM DOUGHNUTS

Overview

These are essentially tiny cream puffs, only the puff is a very lightly yeasted, raised doughnut with cream simply dabbed into a wee dent in the middle. The pastry to cream ratio is perfectly balanced. These are such a treat, especially with farm-fresh sweet cream, and would be a superb addition to afternoon tea or a special celebration.

Method

• Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top.
• Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
• Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes.
• Fill a deep saucepan with 4 inches of oil. Heat oil to 375 degrees F (190 degrees C).
• Use your thumb to make an indent in the centre of each doughnut. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes.
• To serve, dust the doughnuts with icing sugar, fill the indents with whipped cream.