Every once in awhile it’s fun to play in the kitchen. You know, to be a kid again – especially when play time involves green “slime” and cutie monsters. These fun little treats are perfect for the school Halloween party. If you don’t think the kids will be fans of pudding, you can exchange the filling for green or red jelly for monsters are nothing if not accommodating.
BAVARIAN CREAM FILLING INGREDIENTS:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Wilton leaf green food coloring
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute.
Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours. Before serving, whisk until smooth.
- 4 cups powdered sugar
- 4-6 tablespoons water
- Wilton purple food coloring
- Wilton orange food coloring
- Wilton black food coloring
- 2 packages of yeast
- 2 tablespoons sugar
- 1/2 cup warm water (not over 110 degrees)
- 1 cup warm milk (not over 110 degrees)
- 2 large eggs
- 1/4 cup butter, softened
- 1 teaspoon salt
- 5 cups flour (approximate)
- (And enough oil for deep fryer)
Make Bavarian cream filling and place in fridge as instructed to chill. Dissolve yeast and sugar into warm water and give a quick stir. Cover with a clean towel and allow to sit for about 20 minutes or until foamy. This will give yeast batter a good start.
Whisk in milk, eggs butter and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm.
Kneed until dough becomes smooth and elastic. Only add flour as needed during this process the dough should be able to be formed into a ball easily. Cover and allow to sit in a warm place again for about an hour or until dough ball has doubled in size.
Remove towel and when dough has doubled in size, punch it down. Let it rise again for about an hour in a warm lace covered by the towel again. (or covered with saran wrap in the fridge overnight).
After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise.
During last half hour of waiting for dough balls to rise, place shortening in deep fryer and turn on to 350F to preheat. Make colored icings, cover and set aside.
After dough balls have doubled in size, place two at a time into deep fryer to cook. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook other side until it is also a deep golden brown (about 3 more minutes).
Place cooked doughnuts onto a baking sheet that has been lined with a few layers of paper towels. Allow to cool.
After pudding has chilled, stir in a little green food coloring until “slime” reaches the color you want. Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. Frost the tops of each doughnut with purple icing. Allow to sit until somewhat firm on top and then decorate the eyes and mouths.
Recipe makes about a dozen large doughnuts. You can stretch the recipe to make more if you’d like to make them smaller… even up to half the size for 24 smaller doughnuts.
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