Peach Ginger Donuts 16 donuts Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Peach Ginger Donuts:

• 157 g. water
• 8 g. fresh yeast
• 250 g. AP Flour
• 80 g. milk
• 57 g. butter (softened)
• 65 g. sugar
• 275 g. AP Flour
• 6 g. salt
• 30 g. milk powder
• 43 g. fresh yeast
• 5 large egg yolks
• sugar (as needed)
• cinnamon (as needed)

Method Peach Ginger Donuts:

1. Whisk together the water and 8g of yeast in a medium bowl. Add the flour and stir with a spatula until the flour is evenly moistened. Lightly grease a large bowl and transfer the dough.
2. Cover with plastic wrap and refrigerate overnight. The next day, add the milk, butter, sugar, flour, salt, milk powder, yeast, and egg yolks to a mixing bowl fitted with a paddle attachment. Mix together on low for 2-3 minutes until a dough forms. Switch to a dough hook and add dough from the refrigerator. Mix on medium-low speed for 6-7 minutes until a dough ball forms that is smooth and not sticky. Lightly grease a large bowl and add the dough.
3. Refrigerate for 2-3 hours.
4. Turn the dough out onto a floured surface and roll to a ½ inch thick. Use a 2 ¼ inch circle cutter to cut out donuts, re-rolling the dough as necessary. Place the donuts on a tray lined with parchment paper, cover them with a clean towel, and let them rest for 35 minutes in a warm spot in your kitchen.
5. Fill a large pot with canola oil about 3 inches deep. Heat to 360F. Fry the dough evenly on both sides until cooked throughout, roughly 4-5 minutes. Dry the donuts on some paper towels before covering them in Cinnamon sugar. Let cool completely before filling.

Ingredients for Peach Ginger Pastry Cream (approx 1 Qt):

• 121 g. The Perfect Purée Peach Ginger Blend, thawed
• 240 g. milk
• ¼ vanilla bean
• 60 g. sugar (divided)
• pinch of salt
• 40 g. yolks
• 24 g. Cornstarch
• 38 g. Butter

Method for Peach Ginger Pastry Cream

1. In a bowl, whisk together the yolks, cornstarch, and half the sugar.
2. In a pot, combine the milk, vanilla bean seeds, remaining sugar, and salt and bring to a boil.
3. Temper the milk into the yolks before returning to the heat and bring it back to a boil. Boil for 2 minutes. Remove from heat and blend in butter. Once the butter has been blended in, blend in the peach ginger. Pour onto a tray and cover with plastic wrap. Cool completely.

Assembly:

1. Whip up pastry cream until smooth. Using an injector tip, add the pastry cream to a piping bag. Stick the tip into the side of the donuts and fill.