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Boston Cream Pie Doughnuts

Prepare dough for jelly doughnuts.

Custard filling

1 cup plus 2 Tbsp. milk
1/4 cup sugar
3 Tbsp. flour
3 egg yolks
1/2 tsp. vanilla
3 tsp. unsalted butter - cut into small pieces

In a medium bowl, whisk together the sugar, flour and egg yolks.
Bring milk, in a small saucepan, to the boil. Whisk in egg yolk
mixture, stirring all the while until mixture thickens and begins
to boil gently. Remove from heat. Stir in butter and vanilla. Cool
and refrigerate until needed. Cover with plastic wrap to avoid skin
from forming on top of custard.

Chocolate glaze:

2 oz. semi-sweet chocolate
1 Tbsp. butter
1-1/2 cups icing sugar
1/2 tsp. vanilla
1/4 very hot water

In a double boiler, melt the chocolate with the butter. Add the
icing sugar and vanilla and stir until smooth. Add enough water to
make a thin glaze. Cool one minute, then drizzle over doughnuts or
dip doughnut top surfaces into glaze. If glaze gets too stiff, add
more hot water to make it workable again.


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