Dublin Rolling Donuts

A soft, pillowy donut is filled with a chocolate mousse cream, then more piped on the top with a drizzle of caramel to top it off. Just one of many varieties you can make of an irresistibly, delicious donut, one that creates an unforgettable eating experience!

DUBLIN  ROLLING  DONUTS

2 1/3 cups all-purpose or bread flour

1/2 cup cooled mashed potatoes (instant potatoes will work)

3 tablespoons soft butter

1 package dried yeast (1 tablespoon)

1 egg

1/4 cup sugar

1/2 cup warm water

1/2 teaspoon salt

1 tablespoon oil for kneading as needed

Oil for deep frying 

Glaze:

4 cups powdered sugar  ⅛ teaspoon salt 2 teaspoons vanilla extract 10  to 12 tablespoons milk (or cream)

-Combine all the ingredients in a medium bowl and mix until smooth. (Glaze can be made chocolate by adding 1/3 - 1/2 cup cocoa powder along with the powdered sugar.)

For Donuts:

-In a medium mixing bowl, combine flour, yeast, sugar and mix slightly. Add warm water, egg, potato and butter and mix with dough hook for about 5 minutes until smooth. Dough will be sticky. If dough is too sticky to remove from the bowl add another 1/4 cup of flour and work it in.

-Rub a bit of the oil on the counter then spoon dough out of bowl onto counter and knead lightly, for about a minute, adding more of the oil to keep the dough from being too sticky if needed. Shape dough into a rough ball.

-Oil a medium bowl lightly, then roll the dough in the oil. Cover the bowl with plastic wrap or a dishtowel. Set in a warm spot for an hour and 15 minutes or until the dough has doubled in size.

-Place the dough onto a lightly floured work surface and gently knead a few times to remove some of the air bubbles. Cut dough into 12 pieces, then roll each into a ball. Generously dust the the back of a baking tray and place each ball onto the tray, spreading them out from one another so they can rise. With your hand, slightly flatten each dough ball, to about 3/4 inch thickness, cover with plastic wrap or a dish towel and let rise until doubled in size, at least 1 hour.

-If making standard donuts with the hole in the middle, take a small 1/2 inch lid or cutter, dusted in flour, then press and twist a hole into the center of each donut. (If making filled donuts, do not make the hole in the center.)

-In a deep medium-sized saucepan, pour vegetable oil to a depth of 2 inches then heat to 320 degrees. Carefully slide 2 - 3 donuts at a time into the hot oil (don’t overcrowd them). Fry for about 2 minutes on each side until they are golden in color. They will puff up even more as they fry.

-Remove from the oil and set onto paper towels to dry and cool for about 5 minutes.  Dip the donuts into the glaze on both or one side, as preferred.  Set on cooling racks to continue to cool. (The glaze will create a thin, sweet layer which will dry to the touch if you dip them while they are still warm.)

-For filled donuts (these recipes): Once donuts are almost cool, (about 15 minutes) cut into the center of the donut from one side, using scissors or a sharp paring knife and work gentle to create a space for the filling.  Allow donuts to cool completely.

-Fill a piping bag with desired filling and with a long nozzle attached, pipe the filling in through the hole to fill the donut as full as possible, or until the filling starts oozing out the hole. (You may chill the donuts at this point if you need the filling to set.)

-Top donuts with additional filling or another topping that complements the flavors of the filling.  Garnish with sliced almonds, other chopped nuts, toffee bits, sprinkles, shredded coconut, shaved chocolate, etc. and/or drizzle with other toppings such as chocolate, caramel, strawberry syrups or ganache.  Be creative – so many options! Makes 12 donuts.

Filled Chocolate Mousse Donuts

**For the chocolate mousse donuts you will need the following:  chocolate mousse, chocolate ganache, sliced almonds, toffee bits, caramel syrup.

EASY CHOCOLATE MOUSSE:

½ cup butter, softened 6 oz. semisweet chocolate 3 egg yolks 1 oz. unsweetened chocolate 3 egg whites 2/3 cup heavy cream ½ cup sugar 1 tab. vanilla extract pinch of salt 

-Melt chocolate in small saucepan.  Stir in butter until melted.  Let cool 10 minutes.

-Beat chocolate mixture and egg yolks in small bowl on high speed for 5 minutes.  Refrigerate, covered for 5-6 minutes.

-In separate mixing bowl, beat 3 egg whites until soft peaks form.  Beat in 1/2 cup sugar, 1 tablespoon at a time until whites are stiff and glossy.

-Fold egg white mixture carefully into chocolate mixture.  Allow mixture to set for 10 minutes in refrigerator.

-Whip cream until soft peaks form and add vanilla. (You can use the same bowl as used for the egg whites - no need to rinse it out for the cream.)  Fold cream gently into chocolate mixture until mostly incorporated - a few streaks of cream is fine.

-Chill in fridge until ready to use.

Filled Lemon Raspberry Cheesecake Donuts

**For the Lemon Donuts you will need the following:

1/2 recipe no-bake cheesecake filling 1/2 cup fresh whole raspberries 1/2 cup thick lemon curd - you can use store bought lemon curd or make your own (recipe below) raspberry puree (recipe below) (You can also use raspberry jam thinned with a bit of water if preferred)

Recipe for No Bake Lemon Cheesecake Filling:

16 ounces plain, full-fat cream cheese, (2-8-ounce) packages, at room temperature) 3/4 cups sugar 3 tablespoons fresh lemon juice 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1 cup heavy cream

- Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a whisk attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.

-Scrape down the sides of the bowl, then pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on your mixer. Cover and chill until ready to use.

Recipe for lemon curd, if you would like to make your own:

5 large egg yolks, 2/3 cups granulated sugar, 1 tablespoon finely grated lemon rind, 1/3 cup fresh lemon, juice pinch of salt, 7 tablespoons butter at room temperature

To Make Lemon Curd:

-Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into a medium, heavy-bottomed, non-aluminum saucepan. Cook over medium heat, using a whisk to stir until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of Hollandaise sauce, about 10 minutes or until mixture coats the back of a spoon, just before it’s about to break into a boil.

-Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd until the butter is melted and blended. Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Raspberry Puree

2 cups fresh or frozen raspberries 1/4 cup white granulated sugar 1 - 2 teaspoons lemon juice

-Place raspberries in medium saucepan, stir in sugar and add lemon juice. Slowly heat raspberries over medium-low heat, stirring frequently. Increase heat to medium and allow mixture to come to a low boil, until berries break up and mixture thickens. (Thin with water if your prefer a thinner puree) Remove from heat and let cool completely.

To Assemble the Lemon Raspberry Cheesecake Donuts:

-Fill the hole in the side of the cooled donuts with the no-bake cheesecake filling. If it has thickened too much in the fridge, beat it a bit with a whisk to loosen it up to the point that it can be piped. Push a raspberry or two into the center of the filling.

-Pipe a small amount of cheesecake filling on top of donut, then make a small indentation in the filling. Place a small amount of chilled lemon curd in the indentation. Drizzle a small amount of the raspberry curd across the top of the donut in a zigzag pattern. Place a whole raspberry on the top of the lemon curd if desired. Chill until ready to serve.

Heat at least 2 inches of vegetable oil to 320 degrees, then fry donuts for 2 minutes on each side.

Dip warm donuts into glaze and let cool slightly.

Create a hole in the side of each donut for the filling. Pipe the prepared filling into the created space until it is full.

Top the filled donuts with more piped mousse or ganache, then drizzle with caramel sauce.

Donuts can also be filled in the middle with a salted caramel sauce.

The chocolate mousse fills the center of the soft donut. Garnish the top with almonds, toffee bits or nuts.

A beautiful donut looks good enough to take a messy bite!

The Lemon Blueberry donut is filled with a lemon curd cream filling, topped with more cream and garnished with lemon curd and fresh blueberries.

The inside of the Lemon Curd donut holds some blueberry surprises.

A bit of candied lemon peel adds the final touch!

PERSNICKETY NOTES:

*Be careful when cooking your donuts that the oil isn’t too hot. Using a thermometer helps to keep track. The donuts need to cook their full 2 minutes on each side in order to be cooked to the center, but if you find they are browning too fast, lower the heat.

*Be sure to flour the cookie sheet very well, when letting the shaped donuts rise the 2nd time. Another trick is to cut small circles of parchment paper to set each shaped donut on. Some people find it easier to slide them into the oil without misshaping them this way. But then, of course, quickly pull off the parchment paper as you turn the dough upside down into the hot oil.

*This is a great recipe for standard donuts as well. If it all just feels like too much or it is one of those days when many things are too much, just cut a center out of the shaped donuts and cook as directed. Then simply dip the cooked donuts into the glaze (I like to double dip them in this case. After the first glaze sets a bit, I dip them again.) or toss the warm donuts in sugar, a sugar cinnamon mixture or powdered sugar.

*Be creative with your fillings and toppings. Any filling that doesn’t need to cook and will set up so it doesn’t run out of the donut can be used for the filling and/or the topping. Think of flavor combinations, fillings, syrups to drizzle and crunchies to add, that might make a winning filled donut.

*The original Rolling Donut shops in Dublin, Ireland feature many varieties. Here are a few for your inspiration: Apple Crumble, Chocolate Praline, Cookies & Cream (Oreo), Dubai Donut, Kinder Bueno, Pina Colada, Red Velvet, etc.