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Thursday, September 23, 2010

Carrot Currant Doughnuts with Cream Cheese Filling

There are trends in food blogging.  Have you noticed that?  Someone will come up with a great idea and everyone else will run with it.  These doughnuts are, in fact, inspired by all of the carrot cake things I have seen lately.  Muffins, whoopie pies, cakes, cookies, you name it, there have been carrot cake versions.  This is simply my contribution. 

I couldn't call them carrot cake doughnuts, though, because they are yeast doughnuts...it was too confusing.  I have seen carrot cake doughnuts, sold by a famous gourmet doughnut place in NYC.  I have seen them covered with cream cheese frosting and sprinkled with cute little orange rinds.  I wanted to be different.  I think it's a phase I am going through.  Anyway, I wanted to know why I hadn't seen any carrot cake yeast doughnuts.  After making them, I am still wondering.  They were pretty wonderful.
The dough is filled with carrots, currants, cinnamon and other spices.  The cooked doughnut is rolled in sugar while it is still warm.  The middle is filled with a basic homemade cream cheese frosting.  What' not to love?

Carrot Currant Doughnuts with Cream Cheese Filling: 
2 tsp instant yeast
1/4 cup warm water
1 tsp sugar
2 1/2 cups AP flour
1 egg
2 Tbsp butter, softened
1 1/2 tsp salt
3 Tbsp sugar
1 tsp cinnamon
1/2 tsp allspice
1/8 tsp cloves
1/2 cup finely shredded carrots
3 Tbsp currants
3 cups oil, for frying
sugar for rolling
1 8 ounce brick cream cheese
4 cups powdered sugar
1 tsp vanilla
In a small bowl, combine the yeast, warm water and teaspoon of sugar.  Set aside and let bubble for a few minutes.  In a mixing bowl, combine the flour, egg, butter, sugar, salt, cinnamon, allspice, cloves,  carrots, currants and yeast mixture until it forms a dough.  Knead for 8-10 minutes by hand or mixer.  Cover and let rise for 1 1/2 hours.  Punch down, and roll out to 1/4 inch thick on a floured surface.  Cut into circles or squares 2 1/2 inches across. 
(these aren't stacked..I don't know why those little ridges formed on the sides)

 Cover and let rise another 15 minutes.  Heat oil in a Dutch oven on the stove.  When a popcorn kernel pops in the oil, it's ready to cook the doughnuts (I think that's 350 degrees, but I have never had a deep fryer or electric skillet).  Put four into the oil at a time.  Fry for 40 seconds on each side.  Let drain slightly on paper towel or a wire rack.  Roll in sugar and let cool on a plate.  When cool, use a round frosting tip on a pastry bag to fill them with the cream cheese filling.

For the filling: beat the cream cheese, powdered sugar and vanilla until smooth.


36 comments:

Joseph's Grainery Recipes said...

Cream filled donuts are my favorite! These look wonderful.

alessandra said...

Why? because you're a genius and they don't!

Drick said...

and at what temp does the kernel pop? these are just fabulous, custard filled are my favorite...

Sue said...

Your carrot doughnut version is the first I've seen. I love yeast doughnuts much better than cake doughnuts! Yours puffed up so nicely and look delicious!

Belinda said...

Delicious! Does this count as my veggie of the day?

Reeni said...

These sound positively heavenly! The filling is just divine!

Stephani said...

So yummy!! I love carrots!

Thanks for sharing with us on Crafty Friday!

Yvonne @ StoneGable said...

I am so impressed! You make your own donuts? WOW! They look beautiful and delicious!
Yvonne

Consultant Calamities said...

OH my gosh, these look SO good!

baking.serendipity said...

I love this new form of carrot cake! How delicious :)

Monet said...

As everyone has said...these are so impressive! I've yet to make my own doughnuts...let alone cream-filled ones! You don't mess around. And I love carrot cake (my wedding cake, actually) so I was doubly impressed with your end result. Great job!

Joanne said...

Oh my god. I'm in love. I'm just so so so in love. Cream cheese filling. Carrots. Donuts. Heaven.

bonnie said...

i have craved doughnuts so much these last few days...love this

sweetlife

Jacqueline said...

Well, I can say my yeast donuts never ever looked like these. These look so light and wonderful and then the photos with the filling oozing out - you make them look easy. I will have to give your recipe a try, but I am betting mine still wouldn't look like yours.

TidyMom said...

We've been wanting to make doghnuts! These sound DELICIOUS!!

Thanks for sharing and linking up!

Mary said...

These are a guilt free treat. Carrots, cream cheese and oven baked :-). Kudos. I hope you are having a great day. Blessings...Mary

Sara said...

You're so right about trends...I've certainly noticed a lot of whoopie pies lately.

These look great! I love a good cream-filled pastry.

Mother Rimmy said...

You are right about food blogging trends. I'm so impressed with your creativity. These look fantastic!

Penny said...

Those look like they came straight from the bakery. Beautiful!

Victoria K. said...

Wow! These look AMAZING!!! I've never made donuts but always wanted to try :)

ravienomnoms said...

Ohmygosh, these look outstanding!! I just want to reach through my screen and grab one, yum!

jana@cherryteacakes.com said...

oh those look excellent! a carrot doughnut, who'd a thunk!

Debbi Does Dinner Healthy said...

Holy cow, those are some scrumptious pictures!! Let me guess, these aren't diet friendly right?? You saved me one though, right?

Jami said...

Wow. These sound amazing. I am impressed with your creativity in this recipe. I'll be my kids would eat these if I didn't mention the "c" word. (carrot)
;)

roxan said...

Carrot donut?! I've never heard of that before... but it's ingenious... carrot donut filled w cream cheese frosting. Btw - your paragraph about not naming it a carrot cake donut made me giggle.

A SPICY PERSPECTIVE said...

Oh Kristen, they look AWESOME! Love the photos of the cream filling oozing out!

Out of the Kitchen said...

These look great! Can't wait to try the recipe!

Pacheco Patty said...

Wow- custard filled carrot donut, I think that's a show stopper if I've ever seen one, you really were inspired;)

Cristina {Teenie Cakes} said...

These are gourmet doughnuts with several fantastic spices. I could eat a couple of those right now with my coffee. Great filling!

Donna said...

These look divine. Question? the pic looks like you've stacked two together before a rise. It didn't say in the recipe so I was wondering... Thanks, going to give this a try.

jennoreilly said...

these look amazing! I'm totally printing this off to make for the kids one day soon! Thanks!

Here from TidyMom, have a super weekend!

Nancy and Vijay said...

How creative...thanks for posting this recipe. I can't wait to try it.

thelonelyradish.com said...

They are so puffy! Love that rise.

Carolyn said...

Yep, sure have noticed the trends in the foodblogging world. Yours is a wonderful combo of all the doughnut recipes and carrot cake recipes I've seen lately. They look delicious.

Debbie said...

I can promise you I am going to make these!

Jerri said...

How incredible looking!

Thanks for linking up for Friday Favorites!

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