Boston Cream Donuts

★Ingredients

For the Doughnuts:

2 1/4 teaspoons (1 packet) active dry yeast

3/4 cup warm milk (110°F)

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

5 tablespoons unsalted butter, melted

3 1/2 cups all-purpose flour

1/2 teaspoon salt

Oil for frying

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 ounces semi-sweet chocolate, chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

2 teaspoons light corn syrup (optional, for shine)

Recipe for Cornish pasties

Pork chops with honey garlic

★Instructions

Make the Doughnuts:

1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy.
2. In a large bowl, whisk together the sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture and mix well.
3. Gradually add the flour and salt, mixing until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
6. Roll out the dough on a floured surface to about 1/2-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out doughnuts.
7. Place the cut doughnuts on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.

Make the Pastry Cream:

1. In a medium saucepan, heat the milk until it is just about to boil.
2. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble.
5. Remove from heat and stir in the butter and vanilla extract.
6. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely cool.

Fry the Doughnuts:

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Fry the doughnuts in batches, about 1-2 minutes per side, until they are golden brown.
3. Remove the doughnuts with a slotted spoon and drain on paper towels. Let them cool completely.

Make the Chocolate Glaze:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it is just about to boil. Pour the hot cream over the chocolate and let it sit for a minute.
3. Add the butter and corn syrup (if using) and stir until the mixture is smooth and glossy.

Assemble the Doughnuts:

1. Use a small knife to make a hole in the side of each doughnut.
2. Fill a piping bag fitted with a small round tip with the chilled pastry cream. Pipe the cream into each doughnut until filled.
3. Dip the top of each filled doughnut into the chocolate glaze and place on a wire rack to set.

Enjoy!