This recipe was printed in the LA Times. It’s a copycat recipe that comes from Gourdough’s in Austin, Texas. They have two food trucks and two bar and restaurant locations. At all of their locations they’re well known for amazing donut creations. Rich, decadent and over the top donuts will make your mouth water. The ODB is a cream filled doughnut hole with icing rolled in coconut. They call it the ODB, I call it OUT OF THIS WORLD!
1 1/3 cup flour
1/3 cup sugar
2 tsp baking soda
1 tsp salt
1 1/2 cups whole milk
1/2 cup sugar
1/4 cup cake flour (regular flour will work too)
1/2 tsp salt
4 egg yolks
1/2 tsp vanilla bean paste (or vanilla extract)
6 tbs heavy cream
1 1/2 cups powdered sugar
3 tbs butter, melted
1 tsp vanilla bean paste
2-4 tbs warm water
Oil for frying
2 cups shredded coconut for rolling
Make the Pastry Cream:
In a small bowl whisk flour, sugar, and salt together.
In another bowl, gently whisk egg yolks together. Slowly whisk flour mixture into egg yolks.
In a medium saucepan, warm the milk over medium heat until bubbles start to form around the edges.
Remove from heat and slowly pour egg/flour mixture into the milk, whisking continuously. Let the mixture come to a boil (still whisking). Let boil for 5-10 seconds then remove from heat.
Should be thick and creamy. Pour the cream through a mesh sieve into a small bowl (gets rid of any filmy stuff) and whisk in vanilla bean paste.
Cover with plastic wrap, pressing onto the cream. Refrigerate for 4-6 hours.
Make the dough: In a large bowl beat flour, sugar, baking powder, egg and vanilla together until dough forms. The dough will be slightly sticky.
Make the donuts:
Pour 1″ of oil into a large, heavy-bottomed saucepan and heat to just under medium heat.
Lightly coat hands with flour, then pinch off 1/2 inch round pieces of dough, roll until smooth and then drop into oil.
Let fry until bottom side is golden, then flip and fry until the other side is golden as well. Remove with a slotted spoon and place on a plate covered with paper towels. Once all the dough is fried, make the glaze.
Make the glaze:
Whisk butter, powdered sugar, and vanilla together until smooth. Slowly whisk in 1 tbs of warm water at a time, until you reach a runny, glaze-like consistency.
Roll donut holes in glaze & coconut:
Place shredded coconut on a large plate or shallow bowl.
Using two spoons roll each donut hole in the glaze, letting any excess run off, then roll each hole in the shredded coconut. Place on a sheet of wax paper to dry.
Prep the Cream Filling:
Beat 6 tablespoons of heavy cream until stiff peaks form. Gently fold whipped cream into the chilled pastry cream. Pour into a pastry bag with a thin round tip.
Fill donut holes:
Use a toothpick to poke a hole in each of the donut holes and gently move around to create a cavity for the cream filling.
Fill each cavity with cream filling.
Source: LA Times