Best 2 Amish Cream Filled Donut Recipes
**Amish Cream-Filled Donuts: A Taste of Pennsylvania Dutch Country**
Indulge in the delectable Amish Cream-Filled Donuts, a culinary treasure from the heart of Pennsylvania Dutch Country. These donuts, also known as Liebesknochen ("love knots"), are a beloved treat that has been passed down through generations of Amish families. Experience a symphony of flavors as you bite into their soft, airy dough, enveloping a luscious cream filling. With two variations presented in this article, you can embark on a delightful journey of donut-making, whether you prefer a traditional powdered sugar coating or a decadent chocolate glaze. Immerse yourself in the culture and heritage of the Amish community as you recreate these iconic donuts in your own kitchen.
CREAM FILLED DOUGHNUTS
/cream-filled-doughnuts-3056329-hero-01-8bb80d3a19e447c097b85040f9feda57.jpg)
Steps:
- Gather the ingredients.
- Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
- Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
- Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
- Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
- Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
- Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
- Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
- Roll out one half into a large round, about 1/2 inch thick.
- Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
- Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
- Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
- Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
- Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
- Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
- Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.
Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 214 mg, Sugar 8 g, Fat 7 g, ServingSize 36 servings, UnsaturatedFat 0 g
AMISH DOUGHNUTS
Another favorite out of my Amish cookbook ! We used to live near an Amish community and their doughnuts and breads were unbelievable ! Time listed does not include the rising or frying.
Provided by PrimQuilter
Categories Breads
Time 30m
Yield 36 doughnuts
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 2 cups of warm water.
- Add eggs, flour, salt, sugar and lard to yeast mixture.
- Mix well.
- Cover with a tea towel and let rise until doubled.
- Roll out to 1/2" thick, cutting with a doughnut cutter.
- Let rise again, 30-45 minutes.
- Fry until golden on one side then flip and do the other side. This takes just a few minutes per side.
- Drain on paper towels and dip in glaze.
- Glaze mixture:.
- Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
- If consistency is not thin enough, add the other tablespoon water.
- Roll doughnuts in glaze while still warm.
Nutrition Facts : Calories 143.3, Fat 3.5, SaturatedFat 1.3, Cholesterol 20.3, Sodium 395.1, Carbohydrate 24.5, Fiber 0.8, Sugar 7.9, Protein 3.2
Tips:
- Make sure all ingredients are at room temperature before starting the recipe.
- Use a stand mixer or hand mixer fitted with the paddle attachment to mix the dough until it is smooth and elastic.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Roll out each piece of dough into a circle about 1/4 inch thick.
- Place a spoonful of cream cheese filling in the center of each circle.
- Fold the dough over the filling and pinch the edges together to seal.
- Place the donuts on a greased baking sheet and let them rise for 30 minutes.
- Heat oil in a large saucepan or deep fryer to 350 degrees F.
- Fry the donuts in batches for 2-3 minutes per side, or until they are golden brown.
- Drain the donuts on paper towels and let them cool slightly before serving.
Conclusion:
Amish cream-filled donuts are a delicious and easy-to-make treat that is perfect for any occasion. These donuts are made with a simple yeast dough that is filled with a creamy cream cheese filling. They are then fried until golden brown and dusted with powdered sugar. Amish cream-filled donuts are a great way to enjoy a taste of Amish country cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
