How to make a Tagalongs doughnut (VIDEO)
We love Girl Scout cookies as much as the next person — and we especially love Tagalongs, those chocolate and peanut butter patties. But imagine if those cookies magically transformed into peanut butter-filled, chocolate-glazed doughnuts. Your mind is blown, right? Ours, too! Friends, you can put a Tagalongs doughnut in your own hot little hand thanks to this mouthwatering recipe.
More: 19 doughnuts you can’t help but drool over (PHOTOS)
Tagalongs doughnuts recipe
Recipe by Marissa Pintor
Yields 2 dozen
Ingredients:
For the doughnuts
- 7 cups Harvest King flour
- 1 tablespoon instant yeast
- 1 tablespoon kosher salt
- 1/3 cup granulated sugar
- 2 cups water
- 2 eggs
- 1 stick of butter (cubed, cold)
- Tagalongs cookies, for garnish
For the chocolate glaze
- 1 stick butter
- 1/2 cup whole milk
- 1/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 cup milk chocolate (38 percent)
- 3-1/2 cups powdered sugar, sifted
For the peanut butter filling
- 2 cups granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 4-1/2 cups whole milk
- 1-1/4 cups heavy cream
- 2 cups peanut butter
- 1 cup white chocolate
More:15 things Homer Simpson taught us about doughnuts
Directions:
For the doughnuts
- Mix all dry and wet ingredients on speed 1 for 2 minutes.
- Continue on speed 2 for 7 minutes.
- Add butter and mix for an additional 7 minutes on speed 2.
- Transfer dough to an oiled bowl and proof for 1 hour.
- Roll the dough sheet to 1 inch thick.
- Cut out with ring mold and proof for 45 minutes to 1 hour.
- Fry at 375 degrees F and let them cool before filling and glazing.
For the peanut butter filling
- In a large bowl, combine sugar, cornstarch and salt.
- Whisk milk, heavy cream and sugar mixture together.
- Transfer to a large sauce pot and whisk over medium heat to a boil.
- Whisk constantly until mixture is thick.
- Add peanut butter and white chocolate, cooking until thick again.
For the chocolate glaze
- Place butter, light corn syrup and vanilla in a sauce pot on medium heat until butter is melted.
- Turn on low heat, add chocolate, and whisk until melted.
- Turn off the heat and add the powdered sugar, then whisk until smooth.
- Use immersion blender to mix sugar until smooth.
- Fill the doughnuts with the peanut butter filling, glaze with the chocolate, then crumble the Tagalongs on top.
More: 17 amazing things you can do with a doughnut (PHOTOS)
Marissa Pintor is a pastry chef with Fox Restaurant Concepts at their restaurant The Henry in Phoenix.
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