Ingredients
Scale
- 2½ teaspoons active dry yeast
- ⅔ cup whole milk, at room temperature
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons kosher salt
- 3 eggs
- 7 tablespoons unsalted butter, at room temperature, cut into 8 pieces
- 1½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cake flour
- ½ teaspoon kosher salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 6 tablespoons heavy cream
- 1 gallon canola oil, for frying
- 1 cup granulated sugar, for coating
Instructions
- Make the dough: In the bowl of an electric mixer fitted with the dough hook, stir together yeast and milk; let stand until dissolved, about 1 minute. Add flour, sugar, salt, and eggs; mix on low until dough comes together, about 3 minutes. Add butter two pieces at a time, mixing until fully incorporated and dough is soft, 5-6 minutes total. Wrap dough tightly in plastic and refrigerate 6-15 hours.
- Make the pastry cream: Heat milk, sugar, cake flour, and salt in a saucepan over medium heat until simmering. Whisk egg yolks, temper with hot milk mixture, then return to pan and cook until thickened. Strain, whisk in vanilla, cover with plastic pressed to surface, and chill at least 4 hours.
- Roll chilled dough to ½-inch thickness, cut into 3-inch rounds, let rise until doubled. Fry in 350°F oil 1-2 minutes per side until golden. Drain, cool slightly, fill with pastry cream using a piping bag, and roll in sugar.
Notes
Chill the dough overnight for best flavor and texture. Use a piping bag with a long tip to fill doughnuts without deflating them. Pastry cream can be made up to 3 days ahead.
- Prep Time: 45 minutes + chilling
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg