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Thread: Angel Cream

  1. #1
    Fledgling Member
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    Oct 2004
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    Cassville USA
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    Angel Cream

    Does anyone happen to know what is used in the donut filling called Angel Cream. It is used in several donut shops and is called Angel Cream Filled donuts. It is luscious. Almost a cross between buttercream frosting and whipped cream. If anyone knows the recipe I would greatly appreciate it.

  2. #2
    Trusted Senior Member
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    May 2003
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    united states
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    Angel Cream

    this is what I use when I make my doughnuts. you can use any flavor of instant pudding. hope this helps.
    kph
    -------------------------------------------
    CREAM FILLING FOR DOUGHNUTS


    Cream filled doughnut are made with yeast and butter, filled with your choice of instant pudding.
    INGREDIENTS:

    1 1/2 cups milk
    1/2 cup sugar
    1 1/2 teaspoons salt
    1/4 cup butter
    1/2 cup warm water
    2 packages active dry yeast
    2 eggs, beaten
    6 1/2 cups sifted all-purpose flour (about)
    1 teaspoon grated lemon rind
    4 cups cold milk
    2 packages instant pudding (3.4 ounces each)
    PREPARATION:

    Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth.

    Stir in lemon peel and remaining flour to make a soft dough; mix well.
    Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
    Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.

    While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served,

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