|Spiced Carrot Cake Doughnuts All Lined up|
|Spiced Carrot Cake Doughnuts with Liquid Cheesecake Filling with Vanilla Glaze, |
White Chocolate Coating, & Milk Crumb Topping
|yummy white chocolate + milk crumb topping|
|these are sooo delicious :)|
For the Spiced Carrot Cake Doughnuts:
3 ½C AP Flour
½t Ground Ginger
2 ½t Baking Powder
¾t Baking Soda
1 Egg + 1 Egg White
1t-1T Fresh Orange Zest
4T Unsalted Butter, Melted & Browned
1C Carrots, Finely Shredded
Canola Oil, For Frying
For the Liquid Cheesecake Filling:
2 8oz Packages of Cream Cheese, Room Temperature
1 ½C Sugar
For the Glaze:
3C Confectioners’ Sugar
½t Vanilla & Salt
For the Milk Crumb Topping:
1 ½C Milk Powder
½C AP Flour
¼C Cornstarch & Sugar
1 Stick of Unsalted Butter, Melted
6oz White Chocolate, Melted
Directions:1. To Make the Carrot Cake Doughnuts: In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form dough. Transfer dough to a floured surface; gently roll to 1/2" thickness. Using a floured 3 1/4" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball and flatten and cut out more rounds. Repeat until all dough is used. Using a round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Pour oil into a deep fryer and heat over medium-high heat until a thermometer reads 350°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 3–4 minutes on each side for doughnuts and 2–3 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain.
2. For the Liquid Cheesecake Filling: Set the oven to 300 degrees. Beat the cream cheese in a bowl with an electric mixer for about 2 minutes. Add the sugar and mix until the sugar has been incorporated. In a small bowl, mix together the cornstarch, salt, milk, and eggs, and whisk until the mixture is smooth. Beat this mixture into the cream cheese and beat for 3 minutes. Place the liquid cheesecake in an ovenproof bowl. Place the bowl into another ovenproof pan and fill with enough boiling water to come up halfway up the sides of the liquid cheesecake. Bake the cheesecake in this water bath for 15 minutes. Remove the cheesecake bowl from the water and let it cool. Once it has cooled, pipe or stuff the cheesecake filling into the center of the carrot cake doughnut (making sure not to overstuff them).
3. For the Glaze: Mix all the ingredients in a bowl until completely smooth. One by one, dip the doughnuts into the glaze until halfway submerged. Remove from the glaze, and then turn right side up on a cooling rack over a cookie sheet (to catch extra glaze). Let the glaze harden completely before adding the melted white chocolate and milk crumb topping.
4. For the Milk Crumb Topping: Preheat the oven to 250 degrees and line a sheet pan with parchment paper. Whisk to combine 1C Milk Powder with the flour, cornstarch, sugar, and salt. Add the melted butter and use a spatula to toss the mixture until small clusters form. Spread these clusters onto your parchment covered baking sheet and bake for 20 minutes. Add the remaining ½C of Milk Powder and toss, and then crush the large clusters with a fork. Pour the 6oz of melted white chocolate over the crumbs and toss until large crumbs form again. Place the crumbs in the refrigerator or freezer to let the white chocolate harden. If the crumbs are too large, crush with a fork or spin them briefly in a food processor. Keep cold until ready to top the doughnuts.
5. Garnishing the Doughnuts: Melt the 12oz of remaining white chocolate until smooth. Dip the tops of the glazed doughnuts into the melted white chocolate, so that there’s a smooth white chocolate topping. While still melted, dip the white chocolate covered, dipped doughnuts into the milk crumb topping, so that there’s a heavy coating of the crumbs on top.