Food recipes
Vanilla Filling
Vanilla Filling
Ingredients:
2 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla extract
4 to 6 cups canola oil, for deep-frying
Directions:
Powdered sugar, for dusting
1. To make the doughnuts, dissolve the yeast in the warm water in a large bowl
and let it sit for about 5 minutes to activate.
2. Stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of
the flour. Using an electric mixer, beat the ingredients on low speed for 30
seconds. Increase the speed to medium and beat for another 2 minutes.
3. Add the remaining 11/ cups flour and beat until smooth. Cover the bowl and
2
set the dough in a warm place to rise until doubled in volume, about 1 hour.
4. Flour a work surface and knead the dough for a few seconds. Roll it out to
about 1/ inch thick, and cut the doughnuts with a floured 2-inch cookie cutter.
2
Flour a baking sheet and put the doughnuts on it to rise, covered, for about 30
minutes.
5. Make the vanilla filling while the doughnuts are rising. Using an electric
mixer, cream the butter and vegetable shortening until well blended. Stir in the
powdered sugar 1/ cup at a time and beat well after each addition. Beat in the
2
milk until the mixture is light and fluffy, then add the vanilla extract and blend.
Transfer the filling to a pastry bag fitted with a small plain tip.
6. Heat the oil in a deep-fryer or heavy-bottomed saucepan. Keep the temperature
between 350° and 375°F. Slide the doughnuts, 2 or 3 at a time, into the oil and fry
until golden brown, then flip them over and fry until golden on the other side.
Remove them from the oil and drain on paper towels.
7. When the doughnuts are cool enough to handle, insert a thin knife from the side
of each doughnut into the center and carefully make a cavity inside for the filling.
8. Pipe the vanilla filling into each doughnut, then dust with powdered sugar.
• • • • • • • • •
Serves 8 to 12
• • • • • • • • •
DUQUESNE CLUB
Macaroons
• • • • • • • • • • • • • • • • •
LIGHT AND AIRY, THESE BITE-SIZED MACAROONS ARE THE PERFECT ACCOMPANIMENT TO A
MIDMORNING CUP OF COFFEE OR A LATE-NIGHT HOT COCOA.
• • • • • • • • • • • • • • • • •
1 pound almond paste
11/ cups powdered sugar
Ingredients:
2 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla extract
4 to 6 cups canola oil, for deep-frying
Directions:
Powdered sugar, for dusting
1. To make the doughnuts, dissolve the yeast in the warm water in a large bowl
and let it sit for about 5 minutes to activate.
2. Stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of
the flour. Using an electric mixer, beat the ingredients on low speed for 30
seconds. Increase the speed to medium and beat for another 2 minutes.
3. Add the remaining 11/ cups flour and beat until smooth. Cover the bowl and
2
set the dough in a warm place to rise until doubled in volume, about 1 hour.
4. Flour a work surface and knead the dough for a few seconds. Roll it out to
about 1/ inch thick, and cut the doughnuts with a floured 2-inch cookie cutter.
2
Flour a baking sheet and put the doughnuts on it to rise, covered, for about 30
minutes.
5. Make the vanilla filling while the doughnuts are rising. Using an electric
mixer, cream the butter and vegetable shortening until well blended. Stir in the
powdered sugar 1/ cup at a time and beat well after each addition. Beat in the
2
milk until the mixture is light and fluffy, then add the vanilla extract and blend.
Transfer the filling to a pastry bag fitted with a small plain tip.
6. Heat the oil in a deep-fryer or heavy-bottomed saucepan. Keep the temperature
between 350° and 375°F. Slide the doughnuts, 2 or 3 at a time, into the oil and fry
until golden brown, then flip them over and fry until golden on the other side.
Remove them from the oil and drain on paper towels.
7. When the doughnuts are cool enough to handle, insert a thin knife from the side
of each doughnut into the center and carefully make a cavity inside for the filling.
8. Pipe the vanilla filling into each doughnut, then dust with powdered sugar.
• • • • • • • • •
Serves 8 to 12
• • • • • • • • •
DUQUESNE CLUB
Macaroons
• • • • • • • • • • • • • • • • •
LIGHT AND AIRY, THESE BITE-SIZED MACAROONS ARE THE PERFECT ACCOMPANIMENT TO A
MIDMORNING CUP OF COFFEE OR A LATE-NIGHT HOT COCOA.
• • • • • • • • • • • • • • • • •
1 pound almond paste
11/ cups powdered sugar
Printed from https://recipe.bluelayer.org/recipe/63885/vanilla-filling