Ingredients:
For the Dough:
- 4 cups all-purpose flour (500 g)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon salt (5 g)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1 cup warm milk (240 ml)
- 2 large eggs
- 1/4 cup unsalted butter, softened (60 g)
- Oil for frying
For the Pastry Cream:
- 2 cups whole milk (500 ml)
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (100 g)
- 4 large egg yolks
- 1/4 cup cornstarch (30 g)
- 2 tablespoons unsalted butter (30 g)
Instructions:
For the Pastry Cream:
- Heat the Milk: In a saucepan, heat the milk with the vanilla bean (split and seeds scraped) or vanilla extract until it just comes to a boil. Remove from heat and let infuse for 10 minutes. If using a vanilla bean, remove it after infusing.
- Mix the Egg Yolks and Sugar: In a bowl, whisk the egg yolks and sugar together until the mixture turns pale. Add the cornstarch and whisk until smooth.
- Combine the Mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for another 1-2 minutes until thickened.
- Add Butter and Cool: Remove from heat and stir in the butter until melted. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool. Refrigerate until ready to use.
For the Dough:
- Activate the Yeast: In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy.
- Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Donuts: Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch (1.25 cm) thickness. Cut out rounds using a donut cutter or a glass.
- Second Rise: Place the dough rounds on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for another 30-45 minutes until puffy.
- Fry the Donuts: Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
Assembling the Donuts:
- Fill the Donuts: Fill a piping bag fitted with a small round tip with the cooled pastry cream. Make a small hole in the side of each donut and pipe the cream inside.
- Dust and Serve: Dust the filled donuts with powdered sugar or roll them in granulated sugar if desired. Serve fresh.
Enjoy your homemade cream-filled donuts!
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