When I was younger, circa elementary school era, my mom would pack my lunch for me everyday. Everyday EXCEPT french toasts sticks day. First of all, any type of breakfast for lunch is amazing. It wasn’t until I got older and moved to NYC that I discovered that this “breakfast for lunch” thing was called brunch. And boy oh boy, New York is an epic place for brunch. But that’s worth a post on its own, back to the french toast sticks.
I remember we would get about 4 french toast sticks per serving along with a small container of syrup for dipping. All sectioned off on those cute little white styrofoam lunch trays. Feeling a little nostalgic, I’ve decided to whip something up that brings back that familiar french toast flavor.
This is a recipe for french toast doughnut holes filled with a maple buttercream.
Ingredients for the doughnut holes:
1 cup flour
2 tblsp. sugar
1/2 tsp cinnamon (ground)
1/4 tsp. salt
2 1/4 tsp. baking powder
1/4 cup heavy cream
4 tblsp. better (melted)
2 tblsp. mascarpone cheese
1 liter vegetable oil for frying the doughnuts
Ingredients for the french toast batter:
1 tsp. cinnamon (ground)
1 tsp. heavy cream
Ingredients for the maple buttercream:
1/2 cup butter
1 cup confectioner’s sugar (plus more for dusting)
2 tblsp. maple syrup (butter flavored)
Fill a pan that is atleast 2 1/2″ deep with about 1″ of vegetable oil. Place on medium heat and allow the temperature to rise to 350 degrees F.
To make the dough, in a large bowl whisk together the flour, sugar, 1/2 tsp. cinnamon, 1/4 tsp. salt, and 2 1/4 tsp. baking powder. Set aside.
In another bowl, whisk together 1/4 cup heavy cream, melted butter, 1 egg, and 2 tblsp. mascarpone. Once all ingredients are well incorporated, transfer this wet mixture to the dry flour mixture and fold in until it comes together in a dough.
In another bowl, whisk together the 1 tsp. cinnamon, 1 tsp. heavy cream, and 1 egg. Once the oil reaches a temperature of 350 degrees F, you want to begin preparing and dropping in the doughnuts. Take about a tablespoon of the dough, roll it in the palm of your hands to form a small ball that is a bit smaller than a ping pong ball. Dip it in the egg mixture so the entire ball is coated.
Then drop it in the oil. Each doughnut should cook for about 4 minutes. Be sure to rotate the doughnut every minute or so in order for the doughnut to cook evenly on each side. Once the doughnut has cooked in the oil for 4 minutes, remove and place on a baking tray with paper towels and allow to cool. Repeat until all the dough is used up.
To make the filling, use a standing mixer to beat the butter for about 2 minutes. Then add in the confectioner’s sugar and maple syrup. Beat again for about 5 minutes or until texture is smooth. Fill a pastry bag with the maple buttercream.
Once the doughnuts are cool, insert the tip of the pastry bag into the doughnut about halfway through. Squeeze out the maple buttercream until desired amount of filling is inside the doughnut. Seal the hole by squeezing a small dollop of the buttercream on the outside of the doughnut.
Dust with powdered sugar, enjoy!