About Cadbury Creme Filled Donuts
I know we’re a heartbeat away from Easter, but I just couldn’t stop myself from posting one more holiday recipe for 2016 season.
I don’t know about you, but I’m so not ready to give up my beloved Cadbury Creme Eggs, and it’s got me trying to find new ways to enjoy them… or, more accurately, new ways I can continue to enjoy their ultra creamy taste all year long.
And you guys seemed to love the Cadbury Creme Dip so much it only seemed natural that we take it to the next level with these Cadbury Creme Stuffed Donuts.
And pretty much all the things that make me think yes!
The instructions for this recipe are a little lengthy, but don’t be intimidated – these are baked yeast donuts, and working with yeast is always a delicate process.
However, if I had my choice, I would always bake donuts over frying them.
Fried donuts are delicious, don’t get me wrong, but working with hot oil can be just as difficult, between the risk of burns and disposing all of that oil once you’re done.
Yeast donuts work for me cause I can watch a few shows on Netflix while I wait for the dough to rise and rest.
Also, to fill these donuts, you want to make sure you have a few Bismark tips handy. These are elongated pastry tips, making it easy to spear the donuts and carve out a hole in the donut in order to make room for the filling.
You could still attempt this with a butter knife and a standard pasty tip, but you might have trouble getting the filling in all of the corners. The Bismark tips are cheap and nice to have if you ever want to try to make stuffed cupcakes.
I hope you all have a Happy Easter!
I know I will be, since I’ll be spending all weekend snacking on these donuts.
Cadbury Creme Filled Donuts
For The Baked Yeast Donuts
Using a stand mixer (or hand mixer + large bowl), add milk, 2 tablespoons of all-purpose flour, 2 tablespoons granulated sugar, and the yeast. Give it a quick stir and allow yeast to bloom for 5-8 minutes. If yeast bloom was successful, mixture should look puffy or at least thicker with a light tan color. If mixture looks unchanged and most of the yeast granules are still visible, the yeast may be dead. If so, you'll need to try to bloom the yeast again with fresh ingredients.
If possible, use a dough hook for the next step; if not, use a hand mixer until it becomes too thick, then use floured hands to knead the dough. Add unsalted butter, egg yolks, and vanilla extract to the bowl with the bloomed yeast, then mix thoroughly. Once combined, add the rest of the flour a 1/2 cup at a time. Keep mixing right until dry ingredients are incorporated, then stop; be careful not to overmix.
Lightly flour a plate. With floured hands, lift the dough out of the bowl and shape into a ball and place it on the plate. Quickly wipe out your mixing bowl (must be clean and dry) and place the dough ball back inside the bowl. Cover the bowl with a towel and allow dough to rise for 90 minutes in a warm, draft-free environment. Once risen, dough should have doubled in size. TIP: I typically run my dryer for on low for 10 minutes, turn it off, and then place the bowl inside the dryer with the door closed.
When dough is ready, line 2 baking sheets with parchment paper. Remove dough and place on a lightly floured surface. Roll dough into a log and cut into 12 even pieces. Roll the dough pieces into balls, pinching away any seams in the dough. A smooth top to the dough balls is very important - the donuts will bake lumpy if any hard seams are present along the top of the dough ball. Place rolled dough on the baking sheet, about 6 donuts per sheet, spaced evenly apart. Cover each baking sheet with a towel and let dough rest for another 40 minutes.
Preheat oven to 400 F. Bake donuts for 10-13 minutes or until the tops just begin to turn golden. Keep a close eye on donuts so bottoms don't burn. Remove donuts from oven and immediately transfer to a wire cooling rack to cool completely.
For the Chocolate Ganache
- If using the microwave: Add chocolate and heavy cream to a microwave safe bowl. Heat on half power for 30 seconds, then remove and generously stir. Heat for another 20 seconds and stir again. If chocolate still has not melted, continue to heat for 15 seconds and stir in between.
Using the stovetop: Over medium-low heat, add chocolate and heavy cream to a small saucepan. Whisk chocolate until almost all of the pieces have melted; remove from heat and continue to whisk until the mixture is smooth.
- Transfer chocolate ganache to a wide-mouthed bowl and allow to cool for 20 minutes.
For the Cadbury Creme Filling
- Using a stand mixer (or a hand mixer + large bowl), beat the corn syrup, unsalted butter, vanilla extract, and powdered sugar together on medium-high until smooth. Mixture will be very sticky. Tip: Add powdered sugar slowly, mixing in between. If the mixture gets too thick, move on to the next step with the cool whip, then blend in the remaining powdered sugar.
Drop mixer speed to medium and add in cool whip. When mixture looks smooth (about 3-4 minutes) use a spatula to thoroughly scrape around the sides, then beat again for another 3-4 minutes. If needed, repeat with scraping and mixing until the sticky sugar mix is completely combined with the cool whip.
- Check filling for consistency; you want it to be slightly thick and not too runny. If you need it to be thicker, you have two options: place the dip in the refrigerator until ready to use (the cold will help thicken it up). OR you can mix in more powdered sugar, 1/4 cup at a time, until desired consistency is reached, but be warned - the more powdered sugar you add the less the filling will taste like Cadbury creme. I recommend refrigerating the filling for 20-30 minutes first and then add more powdered sugar if needed.
Place 3/4 of the filling in a pastry bag with a Bismark tip. For the remaining filling, blend in orange food coloring until desired color is reached (I used about 2 drops of orange gel food coloring). When ready, place the orange filling in another pastry bag with a Bismark tip. Set both pastry bags aside.
Putting it All Together
- Once donuts have cooled, use a butter knife to pierce a hole in the side. Insert the Bismark tip for the white filling and wiggle it around within the donut, creating enough room for the filling. Fill the donuts until *mostly* full; be sure to leave a little room for the orange filling.
- Once all the donuts are filled with white Cadbury creme, add a touch of orange filling to each donut.
Finish donuts by dipping the tops in the chocolate ganache. Set donuts on a wire cooling rack until the ganache has dried.
- For best results, store donuts in a sealed container in the refrigerator (up to 5 days) until ready to eat.
* I found Cadbury chocolate bars to very difficult to work with for the ganache - easy to burn and hard to dilute in the heavy cream. I wasted three bars before I got it right. I'd recommend having your favorite flavor of baking bar chocolate as a backup just in case the Cadbury chocolate doesn't work for the ganache.
Baked yeast donut recipe from Comfortably Domestic.