Ingredients:
For the Dough
- 500 g bread flour
- 250 ml whole milk (lukewarm)
- 70 g sugar
- 7 g active dry yeast
- 2 large eggs (room temperature)
- 75 g unsalted butter (softened)
- 1 teaspoon vanilla extract
- Pinch of salt
- Oil for frying
For the Filling (Vanilla Pastry Cream)
- 500 ml whole milk
- 4 egg yolks
- 120 g sugar
- 40 g cornstarch
- 1 teaspoon vanilla extract
- 25 g butter
Instructions:
1. Activate the Yeast
In a bowl, mix lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Prepare the Dough
Add flour, eggs, vanilla extract, and salt. Knead for about 5 minutes until combined.
3. Incorporate Butter
Add softened butter gradually while kneading until the dough becomes smooth and elastic.
4. First Rise
Cover the dough and let it rise in a warm place for 1.5–2 hours until doubled in size.
5. Shape
Roll the dough to about 1.5 cm thickness and cut into round shapes.
Place on a tray and let rise again for 45 minutes.
6. Fry
Heat oil to 170°C. Fry each piece until deep golden brown on both sides.
Remove and drain on paper towels.
Prepare the Pastry Cream
7. Heat the Milk
Warm the milk in a saucepan until hot but not boiling.
8. Mix the Base
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
9. Cook the Cream
Slowly pour the hot milk into the egg mixture while whisking.
Return to heat and cook, stirring constantly, until thickened.
10. Finish
Remove from heat, stir in butter and vanilla extract, and let cool completely.
Assemble
11. Fill
Make a small hole in each donut and fill with pastry cream using a piping bag.
12. Serve
Dust with powdered sugar and serve fresh.
Tips
- Keep oil temperature steady for even frying
- Allow the cream to cool fully before filling
- Avoid overfilling to prevent leaking
Time & Servings
- Prep Time: 25 minutes
- Rise Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 15 minutes
- Servings: 12–14 donuts