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Marcy's
Boston Cream Pie Doughnuts (Sufganiyot)
Dough
1/4 cup warm water
2 tbsp. instant yeast
1 cup warm milk
1/4 cup vegetable shortening
2 eggs
1/4 cup sugar
1 tsp. salt
3 1/2 to 4 cups bread flour
Custard
Filling
1/4 cup sugar
3 tbsp. all-purpose flour
3 egg yolks
1 cup plus 2 tbsp. milk
1 tbsp. unsalted butter
1/2 tsp. pure vanilla extract
Vegetable
oil for deep-frying
Chocolate
Glaze
1 tbsp. unsalted butter
2 ounces semi-sweet chocolate, chopped
1 1/2 cups confectioners' sugar
1/2 tsp. pure vanilla extract
About 1/3 cup hot water
Dough:
Hand whisk the water and yeast together in the bowl of an electric mixer;
let stand 2 to 3 minutes to dissolve yeast. Whisk in milk and shortening.
Stir in eggs, sugar, salt and 3 cups of the flour. Mix to make a soft dough.
Knead with the dough hook on lowest speed of mixer for 8 to 10 minutes,
gradually adding more flour as required to form a soft but elastic dough.
Place dough in a lightly greased bowl, cover the bowl with a damp cloth, and
place in a large plastic bag. Close the bag loosely and let dough rise for
30 to 45 minutes, or until almost doubled.
Filling:
Whisk sugar, flour and egg yolks together in a bowl. In a small saucepan,
bring milk to a boil. Stir 2 tbsp. of the milk into egg mixture to temper
the yolks and prevent curdling. Whisk egg mixture into the milk and stir
constantly until mixture thickens and begins to boil gently, then
immediately remove from heat. Stir in butter and vanilla; let cool. Place in
a bowl and cover with plastic wrap, pressing it directly on the surface to
keep a skin from forming. Refrigerate.
Turn
the dough out onto a lightly floured surface. Pinch off pieces of dough and
form into small balls about the size of golf balls. Cover with plastic wrap
and let rise for 25 minutes.
In a
wok or a Dutch oven, heat 4 inches of oil to 375 degrees F. Add the
doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on
the first side. Turn and fry on the second side for 15 to 30 seconds. Using
a slotted spoon, transfer to paper towels to drain and let cool.
Whisk
the custard to smooth and fluff it. Put custard in a pastry bag fitted with
a large plain tip. Split each doughnut in half and pipe or spoon in some
custard.
Glaze:
Melt the butter and chocolate in a double boiler over barely simmering
water. Add confectioners' sugar and vanilla; stir until smooth. Add enough
water to make a thin glaze. Let cool for 1 minute, then drizzle over the
doughnuts. If the glaze gets too stiff, add more hot water to make it
workable again.
Yield:
18 to 20 doughnuts
Cream
Cheese-Apricot Tart
This
is a two-tiered cheesecake that calls for just one pound of cream cheese.
Smooth, light and pretty as a picture, it is as good plain as it is
garnished with the apricots.
One
7-inch sponge or pound cake, sliced about 3/4 inch thick and toasted
First
Layer
1
pound cream cheese
2
eggs
1
(14 oz.) can condensed milk
1
tsp. pure vanilla extract
1
tbsp. fresh lemon juice
2
tbsp. all-purpose flour
Pinch
of salt
Second
Layer
2
cups sour cream
3
eggs
1/3
cup sugar
2
tbsp. all-purpose flour
1/2
tsp. pure vanilla extract
Topping
1
large can apricot halves, drained
1/4
to 1/3 cup apricot jam, warmed and sieved
Preheat
oven to 350°F. Line a baking sheet with parchment paper. Line a
9-inch springform pan or deep quiche pan with the cake slices, cutting and
fitting as necessary. Set aside.
First
Layer: Combine all the ingredients in a food processor and process until
smooth, about 30 seconds. Pour into cake-lined pan. Place pan on prepared
baking sheet and bake for 20 minutes.
Second
Layer: Meanwhile, combine all the ingredients in the food processor (no need
to rinse) and process for 8 to 10 seconds, or until smooth.
Remove
the cake from the oven and pour the second layer of filling over the first.
Return the cake to the oven and bake for 20 to 28 minutes, or until just
set. Let cool in the oven for 30 minutes with the oven off and the oven door
open completely. Refrigerate for at least 4 hours or as long as overnight.
For
the topping, arrange apricot halves over the top, fitting them snugly
together to cover the surface completely. Brush with the warmed jam. Let set
for 5 to 10 minutes and repeat. Refrigerate for at least 2 hours before
serving.
Makes
1 tart; serves 8 to 12
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