Banana Cream Crescent Donuts
Makes 2 doughnuts
2 cups whole milk
1 vanilla bean, split and scraped
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 whole egg
2 tablespoons unsalted butter, cut into small pats
1 ripe banana
1/2 cup granulated sugar
1/2 cup banana chips
1/2 cup powdered sugar
2 teaspoons milk
2 quarts peanut oil (see note)
1 (8 oz.) package refrigerated crescent rolls
flour, for rolling
6 to 8 banana chips
For the Banana Cream: In a small saucepan, heat the milk and the vanilla bean with all its scrapings to a simmer. In a medium bowl, whisk together the sugar, cornstarch, yolks, and whole egg until smooth. Slowly pour milk into egg mixture, whisking constantly. Pour through a fine mesh strainer back into saucepan. Cook over medium low heat, stirring often, until it bubbles and thickens. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic, and refrigerate until completely chilled. Blend the pastry cream and banana in the bowl of a food processor until smooth. Load cream a piping bag fitted with a Bismarck tip or into a plastic squeeze bottle.
For the Banana Sugar: Combine sugar and banana chips in the bowl of a food processor and blend until sandy, about 15 seconds.
For the Glaze: In a small bowl, mix the powdered sugar with milk to form a thick glaze. Set aside.
For the Crescent Doughnuts: Heat the oil in a Dutch oven to 350 degrees. Unroll the dough onto a floured surface and pinch the perforations together to form one large sheet. With the long side of the rectangle facing you, fold the dough into thirds, like a business letter. Roll to form a 5 by 10 inch rectangle about 1/4 inch thick. Rotate 90 degrees and fold into thirds, and roll out to 5 by 10 inch rectangle again. Rotate 90 degrees and fold into thirds again. Roll into a 3 by 6 inch rectangle about 1/2-inch thick. Cut two 3 inch rounds using a biscuit or cookie cutter. Using a 1 inch cutter or the fat end of a large pastry tip, cut out the doughnut hole in the center.
Gently slip the doughnuts into the hot oil and fry until puffed and golden, about 2 minutes per side. Using a metal spider or slotted spatula, lift doughnuts and transfer to a large plate lined with paper towels to drain. Once doughnuts are cool enough to handle, pipe them with the Banana Cream at random points along the outside of the doughnut so that you'll end up with cream between varying layers. Roll the outside edges in the banana sugar, then spoon glaze over the top. sprinkle with banana chips. Serve immediately.
Note: Any neutral flavored, high smoke point oil such as canola or vegetable can be used in place of peanut oil.
Dunkin' Donuts is the world's leading baked goods and coffee chain, serving more than 3 million customers per day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as an array of bagels, breakfast sandwiches and other baked goods.
At the end of 2011, there were 10,083 Dunkin' Donuts stores worldwide, including 7,015 franchised restaurants in 36 United States and 3,068 international shops in 32 countries.
CHICKEN SALAD WRAP
Dunkin Donuts Copycat Recipe
1 slice bacon o
3 oz. cooked and finely chopped skinless chicken breast
1/4 cup chopped bagged broccoli cole slaw
2 tablespoons mayonnaise
1 tablespoon diced celery
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash black pepper
1 large flour tortilla
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) In a medium bowl, combine chicken, slaw, mayo, celery, and seasonings. Mix well.
Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm. Break bacon in half, and lay the halves horizontally on the center of the tortilla. Top with chicken mixture. Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom.
The cronut is the invention of a NYC French bakery chef. It is half donut and half croissant that is taking the world by storm. The cronut is made of layers of croissant dough that is deep fried and filled with vanilla cream which make it light and fluffy on the inside and crunchy on the outside.
SALTED CARAMEL CRONUTS
2 cups vegetable oil
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
1 (4 oz) snack size container vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
additional caramel sauce, if desired
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325 degrees.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half width wise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut. Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Photo and Recipe credit: Pillsbury
GLAZED BLUEBERRY CAKE DONUTS
Dunkin Donuts Copycat Recipe
Makes about 1 Dozen Donuts
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)
In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.
Before it comes completely together, add in blueberries, mashing some as you go along if desired and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.
Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.
Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.
DUNKIN’ DONUT COFFEES IN THE SUPERMARKET
You can find Dunkin’ Donuts Coffees in a grocery aisle near you. The flavors available are:
- Original Blend is a mix of Arabica beans that delivers the smooth flavor that Dunkin’ Donuts is famous for.
- Dunkin’ Dark delivers a rich dark coffee experience
- Dunkin Turbo has an extra boost of flavor to jump start your day.
- Cinnamon Spice coffee fills your home with an enticing aroma with a comforting taste.
- French Vanilla is full of the flavor that you crave.
- Hazelnut is a warm and nutty coffee sure to delight.
- Seasonal Flavors: Coconut, Triple Berry, Strawberry Shortcake, Pumpkin, Gingerbread