Brown Butter & Vanilla Pear Pie with a Leaf Cut-Out Crust

With Thanksgiving next week you may be on the lookout for a new or different pie to make. Today I am bringing you a Brown Butter & Vanilla Pear Pie that I saw in a recent issue of Real Simple magazine that would be a wonderful addition to your dessert table.

I began by browning the butter. To do so, I simply melted a stick of butter in a saucepan stirring it until it was golden and nutty smelling – trust me, it will get a nutty scent. Don’t leave it on the stove too long or your brown butter will turn to burnt butter.

I poured the butter in to a large bowl and added in 5 peeled and chopped Bartlett pears, 2 peeled and chopped Granny Smith apples, flour, vanilla extract, salt and sugar. After giving this a few good stirs to mix it all together I transferred the mixture to a prepared pie dish – I had placed an unbaked piecrust in the dish.

Now it was time to work on the top crust. I’ve been wanting to try a different type of decorative pie crust… A leaf cut-out pie crust. I have made cut-outs before for a pie crust, but, they have been just accent pieces. I had never completely covered the pie with cutouts. What’s nice about this… its fool-proof and looks a lot more difficult than what it is. One thing you do need though is patience! Using leaf design pie crust cutters I cut out a bunch of leaves – I had around 60.

I then arranged them on the top of my pie. I brushed the pie with a beaten egg and sprinkled sugar on it and placed it in the freezer for 15 minutes.

A side note, as I have mentioned before I normally use store bought pie crust – always the Pillsbury refrigerated pie crust. So, for this pie I needed 3 pie crusts; 1 for the bottom and I needed two in order to cut out enough leaves to cover my pie. I decided that next time I make a pie with cut-outs for the crust I am going to cut them out the day before and refrigerate them to save time the day of.

I was concerned that the leaf design wouldn’t hold-up during baking – that it would possibly burn or some of the leave would crack. Thankfully baking the pie on the lowest rack of the oven and at a lower temperature (350 F) prevented that from happening.

This pie is delicious… Not overly sweet and the combination of pears and apples is just perfect!

Brown Butter & Vanilla Pear Pie

Ingredients:

1 stick (1/2 cup) unsalted butter

2 1/2 lbs. (5) pears, peeled, cored and chopped

1 Granny Smith apples, peeled, cored and chopped

3 tablespoons flour

1 tablespoon vanilla extract

1/4 teaspoon kosher salt

1/4 cup sugar, plus more for sprinkling

Preferred pie crust

1 large egg, lightly beaten

 

Directions:

Lower a rack in the oven to the lowest position and preheat the oven to 350 F.

In a medium bowl / skillet, melt the butter over medium heat stirring until golden and nutty smelling. Pour into a large bowl and let cool for a few minutes.

Add the apples, pears, flour, vanilla, salt 1/4 cup sugar to the brown butter and toss.

Roll out your pie crust to 14 inches and line a 9-inch pie plate with it and trim the dough to a 1-inch overhang. Fill the pie crust with the pear apple filling and top the pie with your decided pie crust design. If you plan on just covering the pie with no design, roll the dough out to 12 inches and lay over the filling. Fold the top edge over and tuck under bottom edge; crimp edge as desired. Cut a few vents. Brush the crust with the beaten egg and sprinkle with sugar and freeze for 15 minutes

Bake on the bottom rack until the juices start bubbling, about 60 to 75 minutes. If you notice that the edges of the pie are browning too quickly cover them with aluminum foil for the remaining baking time.

Let the pie cool for at least 4 hours before slicing.

Recipe from Real Simple Magazine

 

Apple Cider Fritters

I love Apple Cider Donuts! I first had them years ago when I went apple picking in upstate NY and now you can find them anywhere and everywhere. The best one’s I’ve had are from Wilklow Orchards in upstate NY and from Wooside Orchards out on the North Fork- their hard cider is good as well. I’ve also had some bad ones, but, we won’t get into that.  I did try to recreate them at home last year, but, it was a fail. I tried again this year, but, instead of donuts I made fritters and they were DELISH! The only problem… It’s easier to mindlessly eat a ridiculous amount of fritters than it is donuts.

Apple Cider Fritters

  • Servings: 24 Fritters
  • Print

Ingredients:

Fritters:

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon*

1/4 teaspoon nutmeg*

1/8 teaspoon cardamom*

1/8 teaspoon all spice*

3/4 cup apple cider

2 large eggs, lightly beaten

2 tablespoons butter, melted and cooled**

1 teaspoon vanilla extract

Cinnamon Sugar Coating:

1 cup sugar

4 tablespoons ground cinnamon

*Instead of all 4 spices, you could sub 1 teaspoon ground cinnamon and 1 teaspoon apple pie spice for them

**Can use salted or unsalted, I used unsalted

Directions:

Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cardamom and all spice in a large bowl. In another bowl stir together the apple cider, eggs, butter and vanilla. Add the apple cider mixture to the flour mixture and stir until combined.

Combine the sugar and cinnamon for the coating in a shallow bowl.

Pour the oil in a Dutch oven or another heavy bottom deep pot and heat over medium heat to 360 to 370 F. Using a cookie scoop, drop the batter in the hot oil. Fry until golden brown, 1 to 2 minutes per side. Transfer to a plate lined with paper towels to drain.

While still warm roll the fritters in the cinnamon sugar and enjoy!

Recipe adapted from My Recipes

Halloween Sprinkle Cake

Happy Halloween! So, will any of you be dressing up today? I can’t remember the last time I dressed up. These days I prefer to dress-up my baked treats with a Halloween theme. And this year, I made a Halloween themed Sprinkle Cake. If you’re wondering, a sprinkle cake is exactly what it sounds like. A cake covered in sprinkles. What’s fun and great about them, they work for any occasion… you just have to change the color of your sprinkles and you are all set.

I started off by baking, crumb coating and frosting my cake – getting it as smooth as possible. I opted to use a box cake mix – Pillsbury’s Halloween Funfetti Cake Mix – and store bought vanilla frosting – Betty Crocker Vanilla Frosting. Since I wasn’t all that sure how many ounces of  sprinkles I was going to need – I had a rough idea -and because I was planning on rolling the cake in a bed of sprinkles I opted to keep it small – 6 inches.

Speaking of the sprinkles… I order nonpareils – basically tiny balls of sprinkles – in purple, orange and black from NY Cake. I did a little research and they had the colors I wanted at the best price. I also ordered the green cupcake liners I used for the Cupcake Bouquet I made back in May from them. I went to their shop once in NYC and at the time I was just wandering around aimlessly looking at things. Since I decorate cakes more often now I am sure I would make the most of my next visit.

Next, I emptied the sprinkles onto a rimmed baking sheet and mixed them together. Let me just apologize now for my pictures. I need to stop baking and decorating at night and also on rainy days. Well, I can’t control the rainy days, but, I could definitely pick better times to start my baking/decorating projects.

To efficiently cover the cake in sprinkles I opted to roll the cake in the sprinkles. To do so, I placed a cake board on top of the cake, as well as the bottom, and simply rolled the cake in the sprinkles back and forth until it was covered. I used a spoon to cover any small spots I may have missed. To cover the top, I carefully removed the cake board and spread more frosting on it and poured handfuls of the sprinkles over it. To remove any excess sprinkles, I carefully tilted the cake to the side and tapped the bottom cake board so they could fall off.

Now it was time for a little more decorating. I’ve been seeing a lot of cakes on Instagram with a chocolate drizzle and I have been wanting to try it myself. I decided that this cake would be perfect for that. I made a chocolate ganache – the same one I made for the Pumpkin Crepe Cake – and poured it into a decorating bottle. I let the ganache sit for a few minutes so it would thicken up but still be pourable. You don’t want to pour it too soon or you’ll end up with a runny mess on your cake. I put it in a decorating bottle because I was only planning on decorating the edges of the cake and the sides, but, if you want to cover the entire top of the cake you could pour the ganache in the middle of cake and then use an offset spatula to smooth it out and let it drip down the sides.

After that, I tinted some of the remaining vanilla frosting a light orange color and piped a border around the bottom of the cake and used a large star tip to decorate the top. And finally placed a bat and a few creepy crawlers – spiders – on the cake for a final touch.

 

I love how this cake came out! I can’t wait to make another one with a completely different theme.

Happy Halloween!

Pumpkin Churros

Initially I was planning on making a Pumpkin Spice Latte with some leftover pumpkin puree, but, then I came across a recipe for Baked Pumpkin Churros and I decided that my puree would be put to better use making them.

The batter came together quickly – less than fifteen minutes – and it was easy to pipe it on a parchment lined baking sheet to pop in the oven. While I didn’t try it, I am sure you could fry these if you want a more traditional churro, the downfall of that of course is that frying them means they won’t keep as well as baking them.

Once baked I sprayed them with cooking spray and rolled them in a cinnamon-sugar mixture to give them the traditional churros coating.

And finally I made hot fudge for dipping… YUM!

Baked Pumpkin Churros

Ingredients:

2/3 cup water

1/2 cup pumpkin puree

6 tablespoons butter, sliced into 1 tablespoon pieces

2 tablespoons light brown sugar

1/4 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon vanilla extract

1 cup all-purpose flour

2 large eggs

1/2 cup sugar

Cooking spray, to spray baked churros

Hot fudge sauce, for serving (optional)

 

Directions:

Preheat the oven to 400 F. Lay 2 same-sized baking sheets on top of one another and line the top sheet with parchment paper. Using 2 baking sheets will prevent the bottom of the churros from burning.

In a medium saucepan combine the water, pumpkin, butter, brown sugar, 1 tsp. of cinnamon, nutmeg, ginger and cloves. Cook over medium-high heat, stirring frequently until the mixture boils.

Remove from the heat and add in the vanilla extract and flour and stir with a rubber spatula until the dough comes together and forms a smooth dough.

Transfer the dough to the bowl of an electric mixer (or a large bowl if using a hand mixer) and let it rest for 2 minutes.

On low speed add in one egg and mix until well combined, increasing the speed if necessary. Repeat with the second egg.

Transfer the dough to a large piping bag with a large star tip (I used a Wilton 6B tip).

Pipe the dough onto the prepared baking sheet. I ended up piping churros that were about 4 to 5 inches in length. You could pipe them smaller or larger.

Bake in the preheated oven for 25 – 35 minutes. The length of time will depend on the tip used and the length of your churros.

In a shallow dish combine the sugar and remaining cinnamon.

Once out of the oven, spray the churros with the cooking spray (top and bottom) and roll them in the cinnamon-sugar mixture to coat. Transfer to a wire rack. Eat them alone or with hot fudge sauce.

Recipe from Cooking Classy

 

Hot Fudge Sauce*

Ingredients

1 cup unsweetened cocoa powder

1 cup sugar

1 cup heavy cream

1 stick unsalted butter**, cut into pieces

3 teaspoons vanilla extract

 

Directions:

In a medium saucepan, whisk together the sugar and cocoa powder.

Whisk in the cream, then turn the heat to medium and continue whisking as the mixture warms up.

Once the mixture is warm add the butter and stir to melt.

Once hot, add the vanilla and stir to combine.

Turn off the heat and let the sauce cool in the pan for 5 minutes and then transfer to a heat-proof container.

Store in the refrigerator. It will become solid as it cools. When using, just spoon out your desired amount and heat in the microwave for 20 seconds, stir and then heat for an additional 10 seconds or until your desired temperature.

*This recipe can easily be halved

**The original recipe called for salted butter

Recipe from The Pioneer Woman

Pumpkin Spice Marshmallows

I’m not a big fan of marshmallows, but, I have pondered making them from scratch because I like the challenge of making different things. I finally decided to give it a try and make them as part of a gift for a dear friend and since she’s a pumpkin/pumpkin spice fan I decided to challenge myself even further and make Pumpkin Spice Marshmallows.

In the bowl of my stand mixer I combined 3 packets of unflavored gelatin with a half cup of water. I stirred it together and let it sit so the mixture could bloom while I made the syrup.

In a saucepan, I combined granulated sugar, corn syrup, salt and water and brought it to a boil without stirring – stirring could cause the mixture to crystalize. Once the syrup reached 240 F I slowly poured it into the gelatin mixture with the mixer running on low. Once I added all of the syrup I turned the speed to high (8 on my KitchenAid Stand Mixer) and whisked it for 12 minutes.

While the mixture didn’t look like much at first, soon enough, about 5 minutes in, it began to resemble something that could ultimately become marshmallows. And, after the full 12 minutes I was so elated I could have done a happy dance if it wasn’t for the fact that I wanted to transfer the marshmallows to my prepared pan ASAP.

This wasn’t as easy as just spreading it with a spatula though. Because the mixture was thick and sticky I rubbed my hands with vegetable oil in order to smooth and stretch it into the dish.

I let the marshmallows cure in the pan on my counter for 24 hours and then sliced them using a pizza slicer. I then coated each of the marshmallows in a coating of corn starch, powdered sugar and pumpkin pie spice. In the directions below I include directions on making your own pumpkin pie spice, but, you could easily just use store-bought if you have it on hand.

Of course I tried these before packing them up and mailing them and I must say and of course it’s no surprise, homemade marshmallows are so much better. I didn’t get the funny aftertaste I usually get with store bought ones.

Pumpkin Spice Marshmallows

Ingredients:

3 packs of unflavored gelatin

1 cup water (divided)

1 1/2 cups white granulated sugar

1 cup light corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 cup cornstarch

1 cup powdered sugar

 

Pumpkin Pie Spice:

2 tablespoons cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground ginger

1 1/2 teaspoons allspice

 

Directions:

In the bowl of a stand mixer, add the gelatin and 1/2 cup of water. Stir together and let sit while you make the sugar mixture.

In a small saucepan, combine the granulated sugar, corn syrup, salt and the remaining 1/2 cup of water. Let it come to a boil over medium-high heat. Do not stir, or the mixture will crystalize. Clip a candy thermometer to the pot and once the temperature of the syrup reaches 240 F remove the syrup from the heat.

With the mixer on low and using the whisk attachment, slowly pour the syrup mixture into to the gelatin mixture. Once all of the syrup has been added raise the speed of the mixer to high and beat for 12 minutes.

Meanwhile, make the pumpkin pie spice by combining all of the spices in a small bowl, set aside.

In a medium bowl combine the cornstarch, powdered sugar and 1 tablespoon of the pumpkin pie spice. Stir to combine. This will be the coating for the marshmallows.

Dampen a paper towel with vegetable oil and spread the oil all over the inside of a 9×13 inch baking dish. Once the entire dish has been coated, sprinkle a few tablespoons of the powdered sugar mixture into the pan and move it around so the dish is coated.

When the marshmallow fluff has been beating for 11 minutes add in the vanilla extract and teaspoons of pumpkin pie seasoning. .

Once the marshmallow is done beating transfer it to the prepared baking dish and use a spatula to smooth the top.

Using a sifter or sieve, cover the top of the marshmallows with a light coating of the powdered sugar mixture.

Let the marshmallows sit out on your counter for at least 4 hours or overnight. I let mine sit out for 24 hours.

When they are done, sprinkle some of the coating onto your counter and turn the marshmallows out and slice with a knife or a pizza cutter.

Add the marshmallows to the bowl with the powdered sugar mixture to coat them.

Once all of the marshmallows have been coated store for a few weeks in a Ziploc bag or Tupperware.

Keep the extra powdered sugar mixture. After sitting for a few days, the marshmallows will absorb the coating, just toss them in the mixture once again.

Recipe from The Garlic Diaries

Chocolate-Pumpkin Crepe Cake

I first heard of crepe cakes because of a bakery in NYC called Lady M. While I have never tried it myself, I do know a few people who have and have given it rave reviews. I came across a recipe over the summer for a Lemon Mascarpone Crepe Cake that I really wanted to try but never got around to. I feel like those flavors are summer-like so I just decided to wait to make it. And then, I received the recent issue of Food Network Magazine and among the pages was a recipe for a Chocolate Pumpkin Crepe Cake, so I decided to give it a try. I’ll admit, the idea of making crepes was a little intimidating at first, but, once I had made a few I got the hang of it.

To start, I made the pumpkin custard. Once made, I placed a piece of plastic wrap directly on the surface so the custard wouldn’t form a skin and refrigerated it for 2 hours.

Next, I made the batter for the chocolate crepes. Which I let rest, covered, for about 2 hours.

To finish the pumpkin filling, I beat heavy cream until stiff peaks formed and then folded it into the pumpkin custard and refrigerated the filling until it was firm, at least an hour.

Next, I made the crepes. Below I have some included some tips on making the crepes. Here is a pic of my crepe making assembly line. Having things laid out like this really made the crepe making a breeze. Also, I used a crepe pan as opposed to a non-stick pan to make them. I think using a crepe pan makes it easier due to the low angled rim of the pan… It makes flipping the crepes lest cumbersome.

I ended up with 18 crepes, it would have been 19, but my first crepe was a fail. The same thing happens when I make pancakes.

And once the crepes had cooled and filling was ready it was time to assemble the cake. I started and ended with a crepe, spreading about 3 tablespoons of pumpkin filling between each crepe. I then refrigerated the cake overnight.

The next day I covered the cake with chocolate ganache…

And after the ganache had set I sliced into the cake. It sounds cheesy, but, I was pretty excited when I cut into the cake and I saw how nice and perfect the layers look. There’s such a satisfaction you get when you feel intimidated by making something and in the end it comes up just as you hoped.

And it didn’t hurt that it tasted pretty good as well. Chocolate and pumpkin are definitely a winning combination.

 

Chocolate Pumpkin Crepe Cake

Ingredients:

For the Crepes:

1 cup all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1/4 cup sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 3/4 cups whole milk

4 tablespoons unsalted butter, melted and cooled slightly. Plus more for the pan.

3 large eggs

1/2 teaspoon vanilla extract

 

For the Filling:

1/2 cup sugar

2 large eggs

3 tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup whole milk

1 1/4 cups pure pumpkin puree

1 cup cold heavy cream

 

For the Ganache:

4 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

 

Directions:

Make the filling: Whisk the sugar, eggs, cornstarch, pumpkin pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin puree in a medium saucepan and cook over medium heat, whisking until steaming. Gradually whisk in the egg mixture (don’t add it all at once or you will end up with scrambled eggs) and bring to a boil, whisking constantly until very thick. Strain the filling through a fine mesh sieve into a medium bowl, push it through with a rubber spatula. Place a piece of plastic wrap directly on the surface and refrigerate for 2 hours.

Make the crepes batter: Combine the flour, cocoa powder, sugar, pumpkin pie spice, salt, milk, melted butter, eggs, and vanilla in a blender. Blend, scraping the sides occasionally until smooth. Transfer the batter to a bowl and cover, let sit for an hour.

Finish the filling: Beat the heavy cream in a large bowl with a hand-mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate at least an hour, until firm.

Makes the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet pan or a crepe pan over medium-low heat until hot; lightly brush with melted butter. Add about 3 tablespoons of batter to the pan and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, about 2 to 3 minutes. Carefully flip crepe and cook for 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (If any crepes tear, don’t worry, you can use those in the middle of the cake).

Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Repeat this with the remaining crepes and filling, ending with a crepe. Lightly cover the cake with plastic wrap and refrigerate at least 6 hours or overnight.

Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. After 5 minutes, whisk until melted and smooth. If the chocolate isn’t completed melted, microwave in 15-second intervals. Let the chocolate sit for about 5 minutes, until it has thickened but still pourable. Pour the chocolate over the cake letting the excess drip down the sides then smooth the top with an offset spatula. Let the chocolate set about 15 minutes. To slice, run a sharp knife until hot water.

Recipe from Food Network

 

Crepe Making Tips:

Let the batter rest for at least an hour, if not the crepes will tear easily.

Butter the pan after every other crepe. Also, don’t put too much butter on the pan, it will take longer for your crepe to dry out.

If the crepes fold over when you flip them don’t worry. When you invert them on the baking sheet slowly unfold them so they will lay flat again

When pouring the batter, swirl the batter as your pour to ensure it covers the entire pan.

Brioche Donuts with Mango Cream Filling

I’ve been on a bit of a donut kick. It started about 2 months ago when I heard about a new donut shop not far from me… East Main & Main. They make gourmet donuts with flavors like key lime, lemon blueberry, pumpkin and red velvet just to name a few. And then I read about another donut shop, also not far from me, Dough Me A Flavor. Let’s just say I wasn’t impressed with their donuts. The ones I got all tasted the same sans the topping and when I walked in I wasn’t hit with that lovely sweet bakery smell. So, next time I’m in the mood for a not-so-typical donut flavor I’ll be heading back to East Main & Main. Or, I can just fry up another batch of these Brioche Donuts.

Now, I have made donuts before, but, they were baked and not filled. And didn’t involve me using yeast. I’m always apprehensive when I have to work with yeast. Usually my dough doesn’t rise, or it somehow doesn’t rise enough. Thankfully this time all worked well. I made dough and let it rest for about 2 hours…

And it did rise about 2x its size. It was a little sticky so I refrigerated it for about 15 minutes so that it was manageable.

Next, I formed the dough into 9 balls and placed it on a parchment lined baking sheet.

I covered it with plastic wrap and after an hour the dough had almost doubled.

While I waited for the dough to rise again I started on the mango filling. I peeled and sliced a mango and pureed the pulp in a blender until smooth. In a chilled bowl I beat heavy cream with chilled beaters until soft peaks formed. I then folded in the mango puree and then refrigerated the cream until I was ready to fill my donuts so that the cream could firm up since adding the puree will thin it out. If you’re not a fan of mangoes, use this method to make the cream filling with your favorite fruit, or you could fill the donuts with your favorite flavor of jelly

Once the dough was ready, I fried them and then let them cool on paper towels.

And once they were cooled I used the end of a fork to poke a hole in the side of the donuts and then filled them with the mango cream using Wilton Tip 230.

And finally, I sprinkled them with confectioners’ sugar.

These were delicious! And were still good a day or two later after being stored in the refrigerator.

 

Brioche Donuts with Mango Cream Filling

Ingredients:

1/4 cup water, plus 1 tablespoon

1/8 cup (2 tablespoons) superfine (caster) sugar

1 1/8 teaspoons active dry yeast

1 tablespoon rum

3 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1/4 cup butter, cubed and at room temperature

1 ripe mango

1 cup cold whipping cream

Vegetable oil, for frying

Confectioners’ sugar for sprinkling

Directions:

Heat the water in a bowl until it’s warm, but not hot enough that you wouldn’t be able to test it with your finger comfortably. Stir in the sugar and yeast until both are dissolved. Cover and set aside until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, egg, rum and vanilla. Mix together and then add in the flour and salt. Knead on low speed until a shaggy dough begins to form.

Add the butter, one cube at a time and mix on medium speed. Waiting to add the next cube until the previous one has been incorporated into the dough.

Knead for 6 to 8 minutes in the mixer until the dough is smooth and glossy – if doing this by hand it will take about 10 minutes. Cover with plastic wrap and let it rest for an hour or two until it has doubled in size.

Form the dough into 9 small rounds, placing them on a parchment lined baking sheet. Cover loosely with plastic wrap and allow to double in size, about an hour more. If you find that the dough is too sticky to form the rounds place the dough in the refrigerator for about 15 minutes.

While the dough is resting make the filling. Peel and slice the mango and puree the pulp in a blender until smooth. Using a chilled bowl and beaters (place both in the freezer for about 20 minutes before making the cream) whip the heavy cream until soft peaks form. Fold the mango puree into the heavy cream until completely incorporated. Place in the fridge until ready to use so that the cream can firm up.

When the dough is ready, fill a pot about 2/3 of the way with the oil and heat on medium low heat. When the oil is ready lift the balls and slide them in the oil and cook for two to three minutes on each side, until golden-brown. Drain on paper towels.

Once the donuts are cool use the end of a fork to poke a hole in the sides of the donuts and then fill them with the heavy cream using a piping bag or bottle.

Dust with confectioners’ sugar and serve. Store remaining donuts in the fridge for 2 to 3 days.

Recipe from The Desserted Girl