★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)
★Instructions
Make the Doughnuts:
- In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy.
- In a large bowl, whisk together the sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture and mix well.
- Gradually add the flour and salt, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- 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.
- 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.
- 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:
- In a medium saucepan, heat the milk until it is just about to boil.
- In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble.
- Remove from heat and stir in the butter and vanilla extract.
- 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:
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the doughnuts in batches, about 1-2 minutes per side, until they are golden brown.
- Remove the doughnuts with a slotted spoon and drain on paper towels. Let them cool completely.
Make the Chocolate Glaze:
- Place the chopped chocolate in a heatproof bowl.
- 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.
- Add the butter and corn syrup (if using) and stir until the mixture is smooth and glossy.
Assemble the Doughnuts:
- Use a small knife to make a hole in the side of each doughnut.
- Fill a piping bag fitted with a small round tip with the chilled pastry cream. Pipe the cream into each doughnut until filled.
- Dip the top of each filled doughnut into the chocolate glaze and place on a wire rack to set.
Enjoy!