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360 Vodka's Boston Cream Donut

360 Vodka's Boston Cream Donut


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No, it's not a donut recipe — it's a drink recipe, created with 360 Vodka's brand-new Glazed Donut vodka. In honor of National Donut Day today, mix up a creamy sweet treat with ice cream and sprinkles. Or hey, we can get on board with a boozy sweet any day — not just National Donut Day.

Ingredients

  • 1 1/2 Ounce 360 Vodka Glazed Donut
  • 2 scoops vanilla ice cream
  • 1 scoop of ice
  • Whipped cream
  • Chocolate sprinkles

Cocktail Recipes for National Donut Day 2012

Who knew? Apparently Americans need an extra reason to consume donuts, thanks to a 1938 proclamation by the Salvation Army that declared the first Friday in June to be National Donut Day.

A trip to Krispy Kreme is not required, though, to get your fix. Thanks to 360 Vodka, you can drink your donuts and get a buzz at the same time with its 360 Glazed Donut Vodka.

We’ve yet to try this concoction, but while we’re waiting for our sample, check out these cocktail ideas to celebrate this “holey” breakfast classic.

Boston Cream Donut
1 1/2 oz. 360 Glazed Donut Vodka
2 scoops vanilla ice cream

Blend with ice in a blender until smooth. Serve in a rocks glass, topped with whipped cream and chocolate sprinkles.

Apple Fritter Martini
1 1/2 oz. 360 Glazed Donut Vodka
3 oz. apple juice
1 tsp. maple syrup

Shake with ice and strain into a martini glass rimmed with sugar and cinnamon. Garnish with an apple slice.


Recipe Summary

  • cooking spray
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 ¼ cups water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 2 tablespoons cornstarch
  • 6 tablespoons white sugar
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • ½ tablespoon butter
  • 1 teaspoon vanilla extract, or to taste
  • 1 pinch salt
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon butter
  • ½ cup heavy whipping cream

Preheat oven to 350 degrees F (175 degrees C).

Spray 2 (8-inch) cake pans with cooking spray.

Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

Divide cake batter between the two prepared cake pans.

Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.

Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.

Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.

Reduce heat to low pour egg mixture into cream mixture and whisk until thick, about 1 minute.

Pour egg and cream mixture through a fine mesh strainer into a large bowl discard any chunks.

Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.

Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.

Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.


Recipe Summary

  • 3/4 cup mini chocolate chips (6 ounces)
  • 1 cup confectioners' sugar, sifted
  • 1/4 cup natural cocoa powder, sifted
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup heavy cream, plus more if needed
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups unbleached all-purpose flour, plus more for dusting
  • 1 3/4 cups bread flour
  • 2/3 cup warm water
  • 1/3 cup whole milk
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce package)
  • 1 large egg plus 1 large yolk, room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, room temperature, cut into pieces
  • Vegetable-oil cooking spray
  • Vegetable, peanut, or safflower oil, for frying (about 8 cups)
  • No-Fuss Pastry Cream, for filling

Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)

Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.

Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.

Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet pat out 1/2 inch thick. Using a floured 2 3/4-inch square cutter, cut out 9 squares. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.

Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total, maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet let cool completely.

Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with about 1/2 cup pastry cream. Fill each donut with about 1 tablespoon cream (it should puff slightly in center). Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets.


Ingredients

  • For the Doughnuts:
  • 1 cup whole milk, warmed to between 110 an 115°F
  • 2/3 cup plus 1 tablespoon sugar
  • 4 1/2 teaspoons (two packages) instant yeast
  • 2 large eggs, beaten, at room temperature
  • 12 tablespons unsalted butter, melted and cooled
  • 1 tablespoon vanilla extract
  • 3 cups (12.75 ounces) bread flour
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 teaspoon salt
  • 2 quarts frying fat (lard, crisco, or neutral oil)
  • For the Filling:
  • 4 cups vanilla pastry cream
  • For the Glaze:
  • 8 tablespoons unsalted butter
  • 1/4 cup whole milk
  • 1 tablespoon light corn syrup
  • 5 ounces high quality (70% cacao) bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners sugar

Remixed Sandwich Desserts

A hybrid of sorts, the Fluffernutter donut from Dough in Toronto is a delicious mash-up of the best kind.

Mixing a classic but quirky sandwich with a beloved baked good, this is a dessert destined for success. The classic recipe, which includes marshmallow fluff and peanut butter, was integrated into a donut form complete with a roasted marshmallow on top. This s'more-inspired change to the recipe makes it all the more tempting, and since premiering this recipe, owner Rachel has found that these delectable donuts are consistently selling out.

Messing with a beloved classic can be a tricky business, but this wonderful cross-breed proves that two worlds coming together can make some serious magic. Sure to inspire others to remix some old school recipes, this may be a glimpse of the promising direction of baked goods.


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Boston Cream Donuts Recipe Martha Stewart

  • Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes
  • Pour hot cream over chocolate mixture let stand 1 minute

Boston Cream Donuts Recipe Laura in the Kitchen

  • 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam
  • 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook

Best Boston Cream Donuts Recipe

Delish.com DA: 14 PA: 50 MOZ Rank: 66

  • Fill a small saucepan with 1-inch water and place over medium heat
  • Nest a medium heatproof bowl over the saucepan and add the chocolate …

Copycat Dunkin' Donuts Boston Creme Donuts Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 65

Boston Creme Doughnuts: Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast

Boston Cream Donuts Recipe: Make Your Own At Home!

  • Boston Cream Donut. My husband’s favorite kind
  • Imagine being able to make these at home – oh my goodness
  • Oh wait, you can! Just follow the recipe below and enjoy every delicious bite

Boston Cream Doughnuts: Dunkin Doughnuts – Bake with Ayesha

  • In a large bowl whisk together the dry ingredients include all-purpose flour, yeast, sugar, salt, and nutmeg
  • In a small bowl, whisk together the milk and lemon juice to make buttermilk and let it rest for 5 min
  • Add egg, melted butter, and vanilla in the buttermilk and whisk all together
  • Add all at once the liquid to the dry ingredients.

Boston Cream Donuts — Salt & Baker

  • Boston Cream Donuts always seemed to be those really fancy doughnuts sitting in a bakery shop
  • Well, thanks to this delicious and easy recipe, you can make them in your own home! These donuts are filled with a smooth pastry cream

Tim Horton’s Boston Cream Donut Replica Recipe Better

  • A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch! Second Photo: Simple and Home Made Blogspot
  • Tim Horton’s Boston Cream Donut Replica Recipe

Easy Boston Cream Doughnuts 20 minute Boston Cream Donuts

Budget101.com DA: 17 PA: 42 MOZ Rank: 67

  • The Boston cream doughnut is a yeast-risen donut that is filled with a creamy vanilla pudding, then topped with chocolate ganache (or frosting)
  • Boston Cream has been the official doughnut of Massachusetts since 2003, following the designation of the Boston Cream

Boston Cream Doughnuts Cook's Illustrated

  • Our Boston cream doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough
  • We chilled the dough overnight—a step called “cold fermentation”—so that it wa

Boston Cream Doughnuts Topped with Cacao Nibs Recipe

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 79

  • For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine

Homemade Boston Cream Doughnuts

  • How to make Homemade Boston Cream Doughnuts: Use the recipe provides to create the doughnut dough
  • Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel
  • DON’T cut out a middle doughnut hole
  • Cover with a kitchen towel or paper towel and let rise about 30 minutes

Boston Cream Donuts Recipe Sugar and Soul Co

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  • Lovers of Boston Cream Donuts, rejoice! This easy recipe means you can enjoy this tasty dessert any time! But first thing’s first: you may be wondering … Why Are They Called Boston Cream Donuts? They are inspired by Boston Cream Pies, which — you guessed it! — originated in Boston, Massachusetts

Mini Boston Cream Donuts Dessert Now, Dinner Later!

  • Pour oil into a deep stock pot at least 2-inches high from the bottom
  • Heat over medium heat (a #5 or #6 heat on a 10 level dial) until ready to fry.

Easy Homemade Boston Cream Donuts

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  • Easy Homemade Boston Cream Donuts
  • Delicious doesn’t always have to be difficult! I’m the first to admit that this recipe for EASY Homemade Boston Cream Donuts is a bit of a hack, but let me tell you – it’s a yummy recipe that will come in really handy when you are rushed for time but looking for a yummy donut

Keto Boston Cream Donut Trina Krug

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  • The eclair is generally a rectangle or oblong shape and a Boston cream donut is usually round
  • Both have a cream filling, but the cream in the Boston cream donut

Keto Boston Cream Donuts Explorer Momma

  • How to make keto Boston cream donuts
  • First of all, this recipe has three main components
  • Start with the custard, then the donuts, and finally the glaze

Keto Boston Cream Donuts Mouthwatering Motivation

  • Tools I Used To Make Keto Boston Cream Donuts
  • Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site
  • You can use this to convert old traditional recipes and create new keto recipes!

Homemade Boston Cream Donuts The Cooking Show

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  • Farideh makes Boston cream doughnuts in this episode of The Cooking Show
  • These simple yeast doughnuts are fried, filled with a silky vanilla custard, and di

Homemade Boston Cream Donuts Recipe

Youtube.com DA: 15 PA: 6 MOZ Rank: 40

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.comInstagram: http://www.instagram.com/mrs

Boston Cream Donuts – Easiest Recipes Ever!

Yield: 8 Large Doughnuts Boston Cream Donuts 4.7 Stars (6 Reviews) Prep Time20 minutes Cook Time10 minutes Total Time30 minutes Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don't forget the rich chocolate ganache!

Air Fryer Boston Cream Donuts (Doughnuts)

Forktospoon.com DA: 15 PA: 50 MOZ Rank: 86

  • I am becoming a great baker, with the help of my Instant Pot
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  • Today, I made a really simple Air Fryer Boston Cream Donuts (Doughnuts).
  • This recipe was actually the idea of my 15-year-old son, he saw one at the fancy Donut

Boston Cream Donuts Recipe To Make Cream donut recipe

Pinterest.com DA: 17 PA: 24 MOZ Rank: 63

  • Jan 24, 2017 - Boston Cream Donuts are a small version of Boston Cream Pies
  • Instead of butter cake, the fried dough was used and then stuffed with custard filling topped with chocolate glaze.

Boston Cream Donuts Laura in the kitchen Wiki Fandom

  • Boston Cream Donuts is a dessert from Laura Vitale
  • For the Donuts: 2-1/2 cups of All Purpose Flour 1 (7gr) Envelope of Yeast 3 tbsp of Granulated Sugar 3/4 cups of Whole Milk 2 tbsp of Unsalted Butter 2 tbsp of Shortening 1 Egg 1/2 tsp of Salt For the Custard/Filling: 1 cup of Whole Milk 2-1/2

Air Fryer, Mini Boston Cream Donuts

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  • Wait a few minutes, until the donuts are cooled, and then spread the chocolate frosting on the donuts
  • Plate, serve and enjoy! Keywords: boston cream donut recipe air fryer donuts baked boston cream donut bavarian cream donut recipe keto boston cream donut cream filled donuts chocolate cream for donuts vegan boston cream donut

Boston Cream Donuts [Video] Recipe [Video] Desserts

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Apr 16, 2019 - Filled with vanilla custard and dipped in chocolate, these doughnuts would make Boston proud.


Easy Yellow Cake Mix Boston Cream Cake

Let’s talk about this easy Boston Cream cake:

I swear the cake feels like it weighs 10 pounds when you lift it. That’s because there’s a thick, cream cheese layer that sinks to the bottom.

Traditional Boston Cream Pie consists of a round yellow cake with a custard layer in the center. My shortcut Boston Cream Pie has the custard layer at the bottom instead. It magically sinks to the bottom during the cooking process.

If you are wondering should Boston Cream Cake be refrigerated? Yes, you should cover and refrigerate due to the cream cheese layer.


12 Best Bites and Sips from Maine’s Midcoast

The Lobster Pound in Lincolnville, Maine is famous for their lobster rolls which are available in the classic style (chilled with a touch of mayo and lemon) or sautéed in butter.

During the summer season Maine attracts visitors from everywhere who have come to enjoy the state’s picturesque harbors, dramatic coastlines and explore their unspoiled natural wonders via camping, sailing, fishing, hiking or some other activity. But the local cuisine is also a big draw and seafood, especially lobster, is at the top of the list.

Other regional specialities include clambakes, chowders, whoopee pies, less conventional dishes like fiddleheads (a local wild green) and the love-it-or-hate-it Moxie (a regional soft drink with a medicinal aftertaste) and, of course, blueberries which are served up in pies, cakes, waffles, pancakes, cobblers, ice cream, ales and smoothies. On a recent trip to Maine’s midcoast I came up with my own top picks for the ultimate taste of Maine experience.

Sautéed Lobster Roll - The Lobster Pound

The traditional lobster roll is all about the lobster meat which is served slightly chilled with a tiny bit of mayonnaise on a toasted hot dog bun. The Lobster Pound, a legendary seafood restaurant in Lincolnville, offers this version but also serves a sautéed in butter lobster roll which might be my favorite way to experience the slightly sweet, juicy lobster meat.

Blueberry pie with whipped cream

Moody's Diner in Waldoboro, Maine has been serving travelers top quality comfort food since 1934 and are legendary for their seafood platters, hot turkey sandwich, homemade pies and bakery treats.

Blueberry Pie - Moody’s Diner

Situated in Waldoboro, Moody’s Diner is the quintessential comfort food stopover. It began offering meals to travelers in 1934 and is now a legendary institution famous for its seafood platters, hot sandwiches, local specialities like fried tripe and its bakery goods, especially the homemade pies which range from custard to strawberry rhubarb to walnut. But their blueberry pie reigns supreme and you can have it served warm with a dollop of whipped cream or a scoop of ice cream. Pure heaven.

Cranberry Gin Martini

The Craignair Inn in Spruce Head, Maine offers several original cocktails in their restaurant such as this cranberry gin martini using flavored gin from Maine's Sweetgrass distillery.

Cranberry Gin Martini - The Craignair Inn

Cocktail culture is being transformed by a rise in local distilleries which are creating their own versions of gin, whiskey, rum and vodka. The Craignair Inn in Spruce Head offers a number of speciality cocktails in their restaurant but I particularly loved the tart, crisp flavor of their Cranberry Gin Martini which included cranberry gin from Sweetgrass Winery and Distillery (There are two locations, Union and Portland, Maine).

Broiled scallops with steamed vegetables

The Helm in Rockport, Maine is a local institution that has been serving excellent comfort food for decades. They are famous for their French-inspired entrees, seafood dishes, pies and milk shakes.

Broiled Scallops - The Helm

The Helm is a family-owned operation that has been serving travelers along Route 1 in Rockport for years. Like Moody’s Diner in Waldoboro, The Helm is a magnet for comfort food lovers and their specialities include several French-inspired dishes such as a hearty beef stew. There are also excellent seafood options such as clam and lobster rolls and some people drop in just to order their pies or milk shakes from the take-out window. My favorite dish this trip was their simple but elegant dish of broiled scallops in a light butter sauce with steamed vegetables.

Caesar salad with haddock cakes

The Slipway Restaurant in Thomaston, Maine serves locally sourced seafood specialities such as steamed clams, sautéed mussels and salads topped with haddock cakes (pictured), crab or lobster.

Caesar Salad with Haddock Cakes - The Slipway

Can’t decide between a salad or a seafood entree? Why not enjoy both in one of the combo offerings at The Slipway, a bayside restaurant in Thomaston that is dedicated to using locally sourced seafood. You can choose between a mixed green or Caesar salad and have it topped with either lobster, crab meat, grilled fish, chicken or fish cakes. We chose the Caesar with a topping of haddock cakes along with a locally brewed ale and it made an ideal lunch for two people.

Blueberry waffle with maple syrup

The East Wind Inn in Tenants Harbor, Maine serves up locally sourced dishes in the Wan-e-set Restaurant where breakfast and dinner are offered.

Blueberry Waffle - The Wan-e-set Restaurant

The peaceful cove at Tenants Harbor is like the postcard image of the perfect village seaport on the Maine coast - a cluster of fishing boats in the bay, seagulls circling the docks, painted buoys and lobster traps galore and small virgin islands that dot the horizon on the Atlantic. With its picturesque setting alone, The East Wind Inn is a must-visit lodging option but it is also a destination for serious foodies. The Quarry Tavern on the lower floor is an intimate local pub (great burgers and fish and chips) while the Wan-e-set Restaurant on the main floor offers a superb four course a la carte menu. Breakfast is included for guests at the inn with such tempting treats as Lobster Benedict but I chose the blueberry waffle. Served with warm maple syrup, the waffle was crisp, buttery with a light as air texture and chock full of those intensely flavorful Maine blueberries. Maybe the best waffle ever.

Roasted beet salad

The Landings Restaurant in Rockland, Maine offers a delicious variation on a roasted beet salad that includes edamame beans, sprouts and goat cheese cream.


Baileys Boston Cream Doughnuts

I have to be honest, I’ve been so uninspired to write. I made these Baileys Boston cream doughnuts last weekend and I had planned to post it last week but it’s taken me a whole week to get started in writing this post. It’s not that I’m not excited to share the recipe with you because these doughnuts were absolutely delicious. Doesn’t get much better than fluffy doughnuts filled with a custard filling spiked with Baileys Irish Cream and then dipped into a dark chocolate glaze. But with Tristan and I getting married this month I have a lot of things that need to get done and my mind has been preoccupied. Anyway, it’s better late than never, right?

Baileys Irish Cream is definitely the star of the show and I put it in both the custard filling and the chocolate glaze. I substituted Baileys for heavy cream in the custard and the result was brilliant. Although I made my custard while my dough was kneading in the bread machine, you can make it the night before and keep it chilled in the fridge.

Once the doughnuts have been fried and cooled, fill ’em up with that boozy Baileys Boston cream and dip ’em into the boozy chocolate glaze.

These Baileys Boston cream doughnuts are fluffy and full of sweet, boozy, creamy custard that pairs so well with the dark chocolate glaze. They’re the perfect thing to celebrate an adult St. Patrick’s Day with!


Watch the video: Homemade Boston Cream Donuts. The Cooking Show (May 2022).