Cannoli Donuts

Ingredients

• 7 fl oz (213 g) whole milk
• 2 eggs (100 g), beaten
• 2 1/2 Tbsp (31 g) granulated sugar
• 1 1/2 Tbsp (14 g) instant dry yeast
• 2 Tbsp (43 g) honey
• 2 cups (255 g) all-purpose flour
• 4 cups (510 g) all-purpose flour, plus extra for dusting
• 1/2 cup (96 g) shortening
• 2 1/2 tsp (13 g) kosher salt
• 4 cups canola oil
• Donuts (see here)
• 2 cups Cannoli Cream (page 172*)
• Amarena cherries, for garnish
• Confectioners’ sugar, for dusting

Instructions

1. 1

   --- PART 1 ---

2. 2

   Place all ingredients in a medium bowl. Add 61⁄2 fl oz (187 g) room-temperature water and mix thoroughly until smooth. Cover with plastic wrap and leave the bowl in a warm place for 1 hour, until the mixture has doubled in size.

3. 3

   --- PART 2 ---

4. 4

   Place the dough mixture in the bowl of a stand mixer fitted with the hook attachment. Add all ingredients and mix for 8–10 minutes on the lowest speed, until the dough is cohesive. Cover and rest for 20 minutes.

5. 5

   Turn out on a lightly floured surface and roll the dough to a 1⁄2-inch thickness. Cut out 12 donut shapes, reserving donut holes. Arrange donut shapes and holes on a parchment-lined baking sheet, then cover with plastic wrap.

6. 6

   Donuts can be stored in the fridge for up to 2 days or frozen until needed.

7. 7

   --- ASSEMBLY ---

8. 8

   Heat oil in a deep 12-inch skillet over medium-high heat until it reaches a temperature of 350°F.

9. 9

   Working in batches to avoid overcrowding, carefully lower donuts and donut holes into the hot oil. Fry for 11⁄2 minutes, until the bottom side is golden brown. Flip and fry for another 11⁄2 minutes, until both sides are golden brown. Using a slotted spoon, transfer donuts to a paper towel–lined plate to drain excess oil. Repeat with the remaining donuts and donut holes.

10. 10

    To serve, place three donuts on each plate. Fill a piping bag with cannoli cream, then fill each donut center with cream. (Alternatively, fill a zip-top bag with cream, push out excess air, and reseal the bag. Snip a corner of the bag. Then, you’re ready to pipe the cream.) Top each filled donut with a fried donut hole and garnish with cherries and a dusting of confectioners’ sugar.