Portland Cream Doughnuts

Directions

• 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).
• 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.
• Meanwhile, for filling, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
• 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 baking sheets. Cover with plastic wrap; let rise in a warm place until nearly doubled, about 25 minutes.
• In a small bowl, beat cream until stiff peaks form. Fold into pudding. Refrigerate, covered, while frying doughnuts.
• In an electric skillet or deep fryer, heat oil to 350°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Cool slightly.
• 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.
• In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and hot water.
• 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.