Pastry Cream Filled Donuts

Ingredients:

For the Donuts:

• 2 1/4 tsp active dry yeast

• 1/2 cup warm milk (110°F/43°C)

• 1/4 cup sugar

• 2 1/2 cups all-purpose flour

• 1/2 tsp salt

• 2 large eggs

• 1/4 cup melted butter

• 1/2 tsp vanilla extract

• 1 cup vegetable oil (for frying)

For the Pastry Cream:

• 2 cups whole milk

• 1/2 cup sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1/4 tsp salt

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

Directions:

For the Donuts:

1. Activate the yeast: In a bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.

2. Make the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until the dough comes together. You can knead it by hand or use a stand mixer with a dough hook. Knead for about 5-7 minutes until smooth and elastic.

3. Let the dough rise: Form the dough into a ball, cover it with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shape the donuts: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness and cut out donuts using a round cutter. Use a smaller cutter to make the hole in the middle.

5. Fry the donuts: Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the donuts in batches for about 1-2 minutes per side, until golden brown. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain.

For the Pastry Cream:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it starts to steam, but don’t let it boil.

2. Whisk egg yolks and sugar: In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

3. Temper the eggs: Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs. Once the egg mixture is warm, slowly add it back into the saucepan with the remaining milk, whisking constantly.

4. Cook the pastry cream: Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and comes to a boil. Continue to cook for about 1-2 more minutes.

5. Finish the cream: Remove the pan from heat and whisk in the butter and vanilla extract until smooth. Let the pastry cream cool to room temperature before using.