Emerils Doughnuts - active dry yeast

Method

• In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water.
• Stir to dissolve and set aside.
• In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color.
• Change the mixer attachment to a dough hook.
• With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half.
• Add the flour, 1 cup at a time.
• Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook.
• Remove the dough and turn into a lightly oiled bowl.
• Cover the bowl with plastic wrap and set the bowl in a warm, draft free space.
• Let the dough rise until double in size, about 1 1/2 hours.
• Turn the dough out onto a floured surface and dust the surface of the dough with flour.
• With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
• Using a 3-inch round cutter, cut the dough into circles.
• Place the rounds on a baking sheet.
• Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes.
• Preheat the fryer to 350 degrees.
• Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning.
• Remove the doughnuts from the oil and drain on a paper towel-lined plate.
• Fit each pastry bag with small round tips.
• Fill each bag with a different filling.
• Pipe the doughnuts, alternately with the different fillings.
• Sprinkle some of the filled doughnuts with powdered sugar.
• Glaze the remaining donuts with the 2 different glazes.
• Serve on a large serving platter.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• RASPBERRY FILLING: 4 cups raspberries 1 cup water 1/2 cup sugar 2 tablespoons cornstarch
• In a saucepan, combine raspberries, 3/4 cup of water and sugar.
• Bring to boil.
• Simmer for 15 to 20 minutes or until raspberries have broken down.
• Remove mixture from the heat and strain out the seeds.
• Return the strained mixture to the heat.
• Dissolve the cornstarch in the remaining 1/4 cup of water.
• Whisk the slurry into the raspberry mixture.
• Bring the mixture back to a boil.
• Simmer for 5 more minutes.
• Remove from heat and cool completely.