Tim Horton’s Boston Cream Donut Replica Recipe

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Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling frying

A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch!

Second Photo: Simple and Home Made Blogspot

Tim Horton’s Boston Cream Donut Replica Recipe

 
Yields 14
Classic Tim Hortons Boston cream donuts filled with vanilla cream and glazed with chocolate!
 
Ingredients:
 
Vanilla Cream Filling
 
  1. 2/3 cup granulated sugar
  2. 2 cups whole milk, divided
  3. 2 teaspoons vanilla extract
  4. 1/4 cup cornstarch
  5. 5 egg yolks
  6. 3 tablespoons unsalted butter, softened
Doughnuts
 
  1. 3/4 cup warm milk (105-110 degrees F)
  2. 21/4 teaspoons active dry yeast
  3. 1/3 cup granulated sugar
  4. 23/4 cups unbleached all-purpose flour
  5. 1/4 teaspoon ground cardamom
  6. 1/4 teaspoon nutmeg
  7. 1 teaspoon salt
  8. 4 egg yolks
  9. 1/2 cup unsalted softened butter cut into tablespoons
Chocolate Glaze
 
  1. 4 ounces bittersweet chopped chocolate
  2. 3 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/3 cup granulated sugar
  5. 3 tablespoons unsalted butter, softened
  6. vegetable oil for frying
Instructions:
 
  1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling.
  2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
  3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat.
  4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball.
  9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume.
  10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes.
  11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size.
  12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream.
  15. Place the chopped chocolate in a medium heatproof bowl.
  16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.
  17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.

No Bake Chocolate Salami

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Even though it’s not an actual salami, this desert sure looks like one. It’s an super easy recipe that is “no bake” so you can prepare it ahead of time, let it sit, and voila your ready to entertain guests and family with this chocolatey favorite. 

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*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!   

 
No Bake Chocolate Salami
 
A simple and delicious desert to wow your family and guests.
 
Ingredients:
 
  • 7.05 oz (200 g) dark chocolate
  • 3.5 oz (100 g) butter
  • 2 egg yolks
  • 1 tbsp cocoa powder
  • 1 tbsp sugar
  • 2 tbsp dark rum
  • 1.4 oz (40 g) almonds
  • 2.1 oz (60 g) arrow root or baby cookies
  • pinch of salt
  • powdered sugar
Instructions:
 
  • On low heat, melt butter with chocolate. Add egg yolks to the mixture, stir for 1 minute.
  • Add sugar, cocoa powder, salt and rum. In the end, add crushed cookies and crushed (or roughly chopped) almonds. Stir to combine. Let cool slightly.
  • Using parchment paper, roll it and shape a log. Wrap in plastic wrap and let cool in the fridge.
  • When the mixture is cooled, roll it into powdered sugar and cut slices. Serve.

Kolacky – Kolache Cookies – European Holiday Cookies

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kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-1kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filledkolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-3RASPBERRY KOLACKY / THEBAZILE / CCBY

You can make this traditional European cookie during the holidays or even for an all year round desert. Filled with sweet fruit preserves and yeast flavored dough, it makes a great  cookie that lasts long and goes perfectly well with your morning coffee or afternoon tea break. 

Traditional European Kolache Cookies

Yields 24
Yeast flavored dough rolled and cut filled with fruit preserves for a yummy holiday or any time of year cookie.

Ingredients:

Cookie

  1. 3 cups all-purpose flour
  2. 1 cup Butter, softened
  3. 1/4 cup sugar
  4. 1/2 teaspoon salt
  5. 1 (1/4-ounce) package active dry yeast
  6. 1/2 cup warm milk (105 to 115°F)
  7. 1 Egg
  8. 1 teaspoon vanilla
  9. 1/2 cup raspberry jam or any jam of your choice (a thicker jam works better than a runny one)
  10. 1 Land O Lakes® All-Natural Egg, well beaten

Glaze

  1. 2/3 cup powdered sugar
  2. 1 teaspoon almond extract
  3. 2 to 3 teaspoons milk
Instructions:
 
  1. Heat oven to 350°F. Combine flour, butter, sugar and salt in large bowl. Beat at low speed until mixture resembles coarse crumbs.
  2. Dissolve yeast in warm milk in small bowl. Stir in 1 egg and vanilla. Add milk mixture to flour mixture. Beat at low speed until well mixed.
  3. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/8 to 1/4-inch thickness. Cut dough into 3-inch squares; top each with 1 teaspoon jam Bring up 2 opposite corners of each square to center; pinch tightly to seal.
  4. Place 2 inches apart onto greased cookie sheets; brush with beaten egg. Bake 10-14 minutes or until golden brown. Cool completely.
  5. Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cookies..

Walnut Bread Roll Recipe (Croatian Orahnjaca)

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A traditional European delicacy, a walnut roll is the ideal recipe for a special occasion or for a every day treat. You can alter this recipe with poppy seeds as well and even add in raisins soaked in rum for an even yummier taste.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

 

Ingredients:

Dough
 
  1. – 100 grams caster sugar
  2. – 200 ml milk
  3. – 30 grams yeast
  4. – 600 grams plain flour
  5. – 150 grams butter, melted
  6. – 4 egg yolks
  7. – 1/2 tsp salt
Filling
 
  1. – 400 grams wallnuts, finely ground
  2. – 4 egg whites
  3. – 200 grams caster sugar
  4. – 100 ml milk, scalded

Instructions:

  1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes.
  2. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough.
  3. Cover and let stand in a warm place until it doubles in size, about 1 hour.

Filling

  1. Beat egg whites until stiff.
  2. Heat the milk in a pot until scalding hot. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool.
  3. Gently fold in beaten egg whites.

To Assemble

  1. Spread flour on a large table-cloth. Divide the dough into two sections.
  2. Roll each section out very thin (on the table-cloth).
  3. Divide walnut mixture into half and fill each rolled out down with the wallnut filling making sure it’s spread out evenly.
  4. Roll by up by lifting the edge of the table-cloth on which the dough was rolled out, to form an even roll.
  5. Liberal oil 2 bread pans and place a roll into each pan.
  6. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan. Slice and enjoy.
Notes
 
  1. Add raisins soaked in rum for a hit of taste. Freeze the extra loaf by wrapping in tin foil and sealing in a plastic bag.

Peaches Biscuits With Cocoa and Rum (Breskvice)

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These biscuits are a traditional Croatian recipe that look like little peaches rolled in sugar and colored in food coloring to get an authentic peachy look. They are filled with cocoa filling with rum and are usually kept for special occasions like Easter, Christmas, or for Weddings. They make the perfect treat when combined with tea or coffee on Sunday morning. Give it a try! 

Peaches Biscuits With Cocoa and Rum (Breskvice)

 
Ingredients:
 
Biscuit Dough
 
  •  2 cups caster sugar
  •  1½ cups vegetable oil
  •  1 cup milk
  •  4 eggs
  •  1½ tsp baking powder
  •  1 tsp vanilla paste, or extract
  •  6 cups plain flour (approx)
Filling
 
  • 1 cup cookie crumbs
  •  1 ½ cups ground walnuts (walnut meal)
  •  2 tsp cocoa powder
  •  1 cup apricot jam
  •  1 tbsp bourbon or rum
  •  1-2 tbsp milk
  •  ¼ tsp cinnamon
Sugar topping
 
  • ¼ cup milk
  • ¼ cup peach brandy (optional or replace with milk)
  • Pink and yellow food colouring
  • 1 cup caster sugar
Instructions:
 
  • In a large mixing bowl combine the sugar, oil, milk, eggs, baking powder and vanilla and whisk until well combined.
  • Blend enough of the flour to form a soft dough.
  • Roll teaspoonfuls of the mixture into balls and bake on a lined baking sheet for 15-20 minutes. The biscuits should be pale in colour (not golden). Cool completely.
  • Using a paring knife, carefully cut a circle in the bottom of each biscuit and scoop out the centre using a teaspoon.
  • Place the biscuit crumbs into a food processor and blitz for several seconds until it resembles coarse sand.
  • In a medium mixing bowl combine the 1 cup of biscuit crumbs, ground walnuts, jam, bourbon and cinnamon and mix well.
  • Using a teaspoon or a butter knife, scoop a little of the mixture into the cavity of half the biscuit and press another half on top to sandwich them together. Gently squeeze them together until both biscuits touch and are stuck together. If any of the filling squeezes out just wipe it away with your finger, making sure there’s no filling residue at the join. Set aside.
  • For your sugar topping, place the milk in one bowl and add about 4-5 drops of the pink and 2 drops of yellow food colouring.
  • Place the peach brandy into another bowl and add 3-4 drops of yellow food colouring.
  • Place the sugar into a third bowl.
  • Take each filled biscuit and carefully dip one half into the coloured milk and then the other half into the coloured brandy. Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towels laid on the bench. (Remember you’re using food colouring so make sure your work bench is protected from splashes). Place the damp biscuit into the sugar bowl and toss around to coat it entirely, shaking off any excess.
  • Store in an air tight container for up to 2 weeks or can be frozen for up to 3 months (just thaw 2-3 hrs before serving)
Notes
 
  • These are best made 2-3 days beforehand as the biscuits will soak up some of the liquid and become softer.

Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.