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Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts Recipe

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4.1 from 31 reviews

  • Author: Amina
  • Total Time: 1 hour 50 minutes
  • Yield: 24 doughnuts

Description

Indulge in these decadent Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts, featuring soft, fluffy fried doughnuts filled with a luscious vanilla cream custard and served alongside a rich, velvety Cabernet-infused hot chocolate sauce. Perfect for an elegant dessert or a luxurious treat to impress guests.

Ingredients

Doughnuts

  • 2 tablespoon plus 1 teaspoon active dry yeast
  • 1 cup warm milk (2% recommended)
  • 2 1/2 cups bread flour
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter (softened and cubed, 1/2 stick)
  • Canola oil (for frying)
  • Sugar (for rolling)

Vanilla Cream Filling

  • 2 cups milk (2% or coconut milk for variation)
  • 1 vanilla bean (split)
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 cup heavy cream

Cabernet Hot Chocolate Sauce

  • 8 ounces bittersweet or semisweet chocolate
  • 3/4 cup milk (2% or coconut milk suggested)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Cabernet wine or 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Activate yeast and create sponge: In a medium bowl, combine 1 tablespoon yeast with 3/4 cup warm milk. Stir to dissolve the yeast, then add 3/4 cup flour, stirring to form a smooth paste. Cover with plastic wrap and let rest in a warm spot for 30 minutes until bubbly.
  2. Mix dough: In a stand mixer with paddle attachment, combine remaining yeast with 1/4 cup milk. Add the rested sponge, vanilla extract, and egg yolks. Mix on low for 30 seconds until smooth. Add 1 cup flour, sugar, and salt; mix on medium for 30 seconds. Incorporate butter on medium speed for 30 seconds. Switch to dough hook and gradually add rest of flour, kneading until dough is smooth, slightly sticky but manageable, about 1 minute.
  3. First dough rise: Cover dough with plastic wrap and let rest in a warm place for 1 hour. After rising, gently deflate dough to release gases, then either roll out immediately or refrigerate covered up to 24 hours.
  4. Prepare vanilla cream filling: Heat milk with vanilla bean over medium-low until simmering and infused. Whisk egg yolks with sugar and flour until smooth. Temper egg mixture by slowly adding about 1/3 cup hot milk, whisking rapidly. Return the egg mixture to remaining milk and cook, whisking constantly, until thick and creamy, about 5 minutes. Strain to remove vanilla bean and cool covered in fridge.
  5. Whip heavy cream: Beat heavy cream until stiff peaks form (~5 minutes). Gently fold cooled vanilla custard into whipped cream for a light, creamy filling. Refrigerate until use.
  6. Shape and proof doughnuts: Line two baking sheets with parchment. Lightly flour surface and roll dough to 1/2-inch thickness. Cut into 15-20 squares and roll each into balls. Space on sheets 1 inch apart, cover loosely, and proof in warm place for 20-30 minutes.
  7. Fry doughnuts: Heat canola oil in heavy-bottomed pot or deep fryer to 350°F. Fry doughnuts in batches, flipping once, until golden brown, about 1-2 minutes per side. Drain on wire rack. Let cool 2-5 minutes, then roll in sugar.
  8. Make Cabernet hot chocolate sauce: Warm milk and heavy cream over medium-low until just bubbling. Remove from heat, add chocolate and whisk until smooth. Stir in butter, Cabernet wine (or vanilla), and pinch of salt. Keep warm in fondue pot or on low heat. Thin with cream if it thickens too much.
  9. Fill and serve: Using a piping tube, pierce doughnut bases and fill with vanilla cream. Serve warm with Cabernet hot chocolate sauce for dipping. Enjoy with a cold glass of milk for contrast.

Notes

  • For a dairy-free twist, substitute coconut milk for the milk in both the dough and cream filling.
  • Be careful not to overheat the egg mixture when making the custard to avoid curdling.
  • Maintain oil temperature around 350°F to ensure doughnuts cook evenly and absorb minimal oil.
  • The Cabernet wine adds a sophisticated depth to the chocolate sauce, but vanilla extract can be used as a substitute.
  • Dough can be refrigerated overnight after first rise to enhance flavor and convenience.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://aminabakes.com/vanilla-cream-filled-cabernet-hot-chocolate-snowball-doughnuts-recipe/