Portland Cream Doughnuts

• 3 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup 2% milk
• 1 egg
• 1 egg yolk
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground nutmeg
• 4-3/4 to 5-1/4 cups all-purpose flour
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1/4 cup heavy whipping cream
• Oil for deep-fat frying
• 2/3 cup semisweet chocolate chips
• 2 tablespoons butter
• 1-1/4 cups confectioners' sugar
• 3 tablespoons hot water
• Vanilla frosting of your choice, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, egg yolk, butter, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, for filling, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
4. Punch down dough. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 3-in. biscuit cutter. Place 2 in. apart on greased
5. . Cover with plastic wrap; let rise in a warm place until nearly doubled, about 25 minutes.
6. In a small bowl, beat cream until stiff peaks form. Fold into pudding. Refrigerate, covered, while frying doughnuts.
7. In an electric skillet or deep fryer, heat oil to 350u0b0. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Cool slightly.
8. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small tip. Fill bag with filling. With a small knife, pierce a hole into the side of each doughnut; pipe filling into hole, allowing some of filling to spill out for a tongue.
9. In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and hot water.
10. Spread tops of doughnuts with glaze; let stand until set. If desired, pipe two small dots of vanilla frosting near the tongue for eyes. Refrigerate leftovers.

active dry yeast, warm water, milk, egg, egg yolk, butter, sugar, salt, ground nutmeg, flour, vanilla pudding, heavy whipping cream, semisweet chocolate chips, butter, sugar, water, vanilla frosting

Taken from www.tasteofhome.com/recipes/portland-cream-doughnuts/ (may not work)