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Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts Recipe

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4 from 55 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 24 doughnuts

Description

Indulge in these decadent Vanilla Cream Filled Cabernet Hot Chocolate Snowball Doughnuts, featuring pillowy fried doughnuts filled with a luscious vanilla bean cream and served alongside a rich, velvety Cab-enhanced hot chocolate dip. Perfect for cozy gatherings or a special dessert treat, these doughnuts combine classic comfort with a sophisticated twist.

Ingredients

Doughnuts

  • 2 tablespoon plus 1 teaspoon active dry yeast
  • 1 cup warm milk (2% recommended)
  • 2 1/2 cups bread flour
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter (softened and cut into cubes, 1/2 stick)
  • Canola oil (for frying)
  • Sugar (for rolling)

Vanilla Cream Filling

  • 2 cups milk (2% or coconut milk)
  • 1 vanilla bean (split)
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 cup heavy cream

Cabernet Hot Chocolate Sauce

  • 8 ounces bittersweet or semi-sweet chocolate
  • 3/4 cup milk (2% or coconut milk)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Cabernet wine or 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the yeast mixture: In a medium bowl, combine 1 tablespoon active dry yeast with 3/4 cup warm milk and stir to dissolve. Add 3/4 cup bread flour and mix into a smooth paste. Cover with plastic wrap and let rest in a warm spot for 30 minutes to activate the yeast.
  2. Make dough batter: In the bowl of a stand mixer fitted with the paddle attachment, mix 1 tablespoon plus 1 teaspoon yeast with remaining 1/4 cup warm milk. Add the rested flour mixture, vanilla extract, and 3 egg yolks. Mix on low speed until smooth, about 30 seconds. Add 1 cup flour, sugar, and salt; mix medium speed until dough starts to form, about 30 seconds. Incorporate softened butter and mix until blended, another 30 seconds.
  3. Knead the dough: Switch to dough hook attachment. Add remaining flour 1/4 cup at a time while kneading on medium speed until dough pulls away from bowl sides and is soft but not sticky, about 1 minute. Cover the dough and let rise in a warm place for 1 hour until bubbly and slightly puffed. Gently press dough to deflate.
  4. Make the vanilla cream filling: In a medium saucepan, warm milk with split vanilla bean over medium-low heat until simmering and infusing vanilla flavor. Whisk egg yolks and sugar in a bowl, then blend in flour until smooth. Temper egg mixture by whisking in about 1/3 cup hot milk. Return tempered eggs to saucepan, whisking constantly to prevent curdling. Cook until thick and creamy, about 5 minutes. Strain through fine mesh to remove vanilla bean and smooth out any lumps. Cover and refrigerate.
  5. Whip the heavy cream: Whisk heavy cream to stiff peaks (about 5 minutes). Gently fold chilled vanilla cream into whipped cream, then refrigerate until ready to fill doughnuts.
  6. Shape and proof doughnuts: Lightly flour a work surface and roll dough to 1/2-inch thickness. Cut into 15-20 squares and roll each into a ball. Place on parchment-lined baking sheets, leaving 1 inch between. Cover loosely with plastic wrap and proof for 20-30 minutes in a warm place until puffy.
  7. Fry doughnuts: Heat at least 2 inches of canola oil in a heavy-bottomed pot or deep fryer to 350°F. Fry doughnuts in batches, turning once, until golden brown, about 1-2 minutes per side. Drain on wire rack and cool for 2-5 minutes before rolling in sugar.
  8. Make Cabernet hot chocolate sauce: Warm milk and heavy cream over medium-low heat until just simmering. Add chopped chocolate and whisk until smooth. Remove from heat and stir in butter, Cabernet wine (or vanilla), and a pinch of salt. Keep warm in a fondue pot or on the lowest heat to maintain consistency, adding heavy cream if sauce thickens too much.
  9. Fill doughnuts and serve: Use a piping tube to pierce and fill each doughnut’s base with the vanilla cream filling. Serve warm accompanied by the Cabernet hot chocolate sauce for dipping. Enjoy with a glass of cold milk for contrast.

Notes

  • The dough can be rolled and shaped immediately after resting or chilled for up to 24 hours for convenience.
  • Coconut milk is suggested as a delicious alternative to 2% milk in both the cream filling and hot chocolate sauce for a tropical undertone.
  • Maintaining oil temperature at 350°F is key for even, golden frying without greasy doughnuts.
  • If the hot chocolate sauce thickens too much, a tablespoon of heavy cream will help loosen it for smooth dipping.
  • This recipe yields 24 doughnuts, perfect for parties or sharing.
  • Store filled doughnuts in the refrigerator covered, and consume within 2 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes (frying and hot chocolate preparation)
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-cream-filled-cabernet-hot-chocolate-snowball-doughnuts-recipe/