Boston Cream Doughnuts
"[Photograph: Alexandra Penfold] Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying. Why this recipe works: * The dark chocolate glaze adds a needed note of bitterness to the pastry * The pastry cream packs a ton of flavor thanks to the addition of real vanilla bean The dough recipe was adapted from this Yeast-Raised Doughnuts recipe. The glaze is adapted from Alton Brown's chocolate glaze recipe About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."