Custard Cream Donuts (Vanilla)

Soft and pillowy homemade donuts are filled with a rich and flavourful vanilla custard cream!

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Ingredients (for 12 donuts):
For the Donuts:
* 4+1/8 cups (500g) all-purpose flour, sifted
* 2 +1/4 tsp active dry yeast
* 3/4 cup (185 g) warm full-fat milk (110° to 115°F)
* 1/4 cup (45 g) unsalted butter, at room temperature
* 1/3 cup (70 g) granulated sugar
* 2 medium eggs, at room temperature
* 1 tsp (6 g) salt
* 4 cups frying oil (depend from your pan, we need layer in 1 inch)

For the Vanilla Custard Cream:
* 1+1/2 cups (350 g) milk
* 1/4 cup (50 g) sugar
* 4 egg yolks
* 2 tbsp (25 g) corn starch
* 1 vanilla pod (or 1 tsp vanilla extract)
 
For the Sugar Coating: 
* 1 cup granulated sugar

Instructions

For the Donuts:
* In a small bowl combine the egg yolks, sugar and warm milk, add dry yeast;
* Add in 3 cups flour, and knead until a soft ball of dough forms.
* Add salt and butter, and knead until combined, about 5 - 7 minutes.
* Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover and set aside to rise in a warm area (I poped mine in a warm oven with a bowl with hot water on the bottom) until it appears to have tripled in size, about 1 hour.
* Gently punch the dough down and turn it out onto a work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
* Cut it into 12 (70g) pieces. Shape each piece into smooth, tight bun and place on a baking tray lined with parchment paper, spacing them an inch a part (they will rise). Cover with towel and set aside for 30-45 minutes, or until the donuts have almost doubled in size. 
* When ready to fry, get a heavy bottomed pot. Fill it up to the halfway point with vegetable oil. Heat the oil to 165 - 175°C / 330 - 350°F. Carefully remove the donuts from the baking tray, take care not to deflate them, and put them into the oil. Fry for 2 minutes on each side until golden brown.
* Remove from the oil and place on a tray lined with paper towels. Set aside and cool before filling.
* Quickly roll the warm donuts in the sugar and set aside. 

For the Vanilla Custard Cream:

* Pour milk into the saucepan. Add vanilla and heat over medium heat until mixture begins to a boil, but don’t boiling!
* In a bowl whisk together vanilla sugar, corn starch, egg yolks.
* Pour hot milk into the bowl with egg mixture, whisking constantly. Transfer the mixture to the saucepan.
* Cook over medium heat until mixture comes to a boil, then lower the heat and cook for 3 minutes. Remove from heat.
* Transfer the cream to the flat and wide container.
* Cover with plastic wrap, pressing it directly onto the surface of the vanilla cream to prevent a skin from forming.
* Cool to room temperature, then place in the fridge to chill until thick but still smooth enough to pipe, about 2 hours.
* Just before using, whisk until smooth.

Assembly:
* Scrape the vanilla custard cream into a pastry bag and set aside.
* Using the back of a small spoon make a small hole on the side of each donut.
* Carefully fit the nozzle of the bag into a donut and squeeze until you see the center begin to puff up (about 40 g of cream). Repeat with all donuts. 
* Donuts are best served the day they are made, but will keep for 24 hours.

❗️Measurements Note: All recipes have been developed using weight measurements. Weigh your ingredients using a kitchen scale to get the best possible results. Enjoy!
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