This Choux Doughnuts Recipe brings something new to the world of sweets. Most of us are used to use choux dough to make eclairs or cream puffs, but as we learned in Pastry Love, you can also fry choux dough to make incredible pillowy doughnuts. It could sound strange, but it really makes sense. Doughnut dough is flour, a bit of sugar, a leavened, some fat. Cream puff pastry is flour, sugar eggs (which act as a leavener), and butter (a fat).
So, as you can see these sweets are not so different as you might think.
115 g (1 stick) unsalted butter
15 g (1 tablespoon), plus about 400 g (2 cups) more for coating the donuts
2 g (1/4 teaspoon) kosher salt
150 g (1 cup plus 1 tablespoon) all-purpose flour
4 large eggs (about 200 g), at room temperature
1760 g (2 quarts) vegetable oil (enough to fill the pot halfway for frying)
150 g (3/4 cup) mascarpone cheese
40 g (3 tablespoons) sugar
4 g (1 teaspoon) pure vanilla extract
Pinch kosher salt
120 g (1/2 cup) heavy cream