Viking Buttercream-Filled Donuts
Also called buttercream donuts, split cream donuts
A lean bread-flour and shortening dough, fried dark and blistered, then split and filled with ermine buttercream.
- Makes
- about 14 donuts
Based on the buttercream donuts at Viking Pastries, Ardmore, Pennsylvania (1956–2018). Dough built on BAKERpedia's yeast donut formula
Ingredients
Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.
Dough
Filling and finish
Amounts worked out from the other system are rounded.
Method
Warm the water (195 ml¾ cup + 1 tbsp) to 110°F. Stir in the yeast (7 g2¼ tsp) and a pinch of sugar and let stand 5 to 10 minutes.
In a stand mixer with the dough hook, combine the bread flour (390 g3 cups), granulated sugar (55 g¼ cup + 1 tbsp), milk powder (23 g3 tbsp) and salt (7 g1¼ tsp). Add the yeast mixture, the shortening (62 g4½ tbsp), the beaten egg (10 g) and the lecithin (2 g½ tsp). Mix on low until combined, then knead on medium to full development, 7 to 8 minutes, until smooth and elastic with real body. Aim for a final dough temperature of 78 to 82°F.
Let the dough rise in a lightly oiled, covered bowl in a warm spot for 1 to 3 hours, until doubled.
Roll it ½ inch thick and cut with a 3-inch round cutter, with no hole. Set the rounds on parchment-lined sheets, 2 inches apart.
Proof in a warm, humid spot (90 to 110°F if possible; an oven with just the light on works) for 30 to 40 minutes. They are ready when a gentle poke with a floured finger leaves a dent that slowly springs back halfway. If it springs back fully, keep proofing; if it doesn't spring back at all, they are over-proofed.
Heat the oil or lard to 375 to 385°F. Fry 2 or 3 at a time, 2 to 3 minutes a side, until deeply golden and blistered. Push 30 to 45 seconds past the point where they look done. Drain on a wire rack and cool completely before filling.
Slice each donut in half horizontally with a serrated knife. Spread 2 to 3 tbsp of Ermine Buttercream on the bottom half, replace the top and dust with powdered sugar.
Notes
- For the darkest, most blistered crust, in order of importance: hold the oil at 380°F, checked with a thermometer; fry to deep amber, not just golden; and don't over-proof, since slightly under-proofed dough colors and crisps more. Two optional additions to the dough: ½ tsp baker's ammonia for a more aggressive puff, or 1 to 2 tsp diastatic malt powder for faster browning.
- Lard fries crisper than vegetable oil. Replacing 2 to 3 tbsp of the water with sour cream adds tang and faster browning.
- Kneading is done when the dough has pulled completely from the bowl, looks satiny, springs back slowly when poked and passes a windowpane test. It should feel firm and smooth, not sticky.
- Potato starch. 20 to 40 g can replace the same weight of bread flour.
- If the crumb is too tough, use about 310 g bread flour and 80 g all-purpose or cake flour.
- Egg. The professional range is 1 to 5% of the flour weight; 5% here is about 20 g.
- An overnight cold ferment adds flavor only. The dough proofs warm afterward, so it brings no extra blistering.
- Chocolate version. Melt 120 g semisweet chocolate with 1 tbsp coconut oil and dip the top halves, or drizzle it over the filled donuts.
- Freezing. Freeze the cut rounds on a parchment-lined sheet pan, not touching, until solid, then bag them for up to a month. Thaw and proof at room temperature, loosely covered, for 3 to 4 hours, and fry when puffy and doubled. Don't thaw them in the fridge.