Ingredients
Equipment
Method
Part 1: Make the Donut Dough
- Activate the Yeast: In the bowl of your stand mixer, gently whisk together the lukewarm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
- Mix the Dough: Attach the dough hook. Add the bread flour, egg, melted butter, and salt to the yeast mixture. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Lightly grease a large bowl, form the dough into a ball, and place it in the bowl. Cover and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
Part 2: Shape and Fry the Donuts
- Shape the Donuts: Punch down the dough and roll it out on a floured surface to 1/2-inch thickness. Use a 3-inch round cutter to cut out donuts.
- Second Rise: Place donuts on a parchment-lined baking sheet, cover lightly, and let rise for 30-45 minutes until puffy.
- Heat the Oil: Heat oil in a Dutch oven to 350-360°F (175-180°C).
- Fry to Golden Perfection: Fry donuts in small batches for 1-2 minutes per side until golden brown. Remove to a wire rack to drain.
Part 3: Prepare the Thick Milk Cream Filling
- Make the Pastry Cream Base: Whisk sugar and cornstarch in a saucepan, then whisk in milk. In a separate bowl, whisk egg yolks.
- Thicken the Base: Cook milk mixture over medium heat until it thickens. Temper the egg yolks by slowly whisking in about half of the hot milk mixture.
- Cook Until Thick: Pour the tempered egg yolk mixture back into the saucepan. Cook, whisking constantly, for 2-3 minutes until very thick. Stir in vanilla.
- Chill Completely: Transfer pastry cream to a bowl, press plastic wrap onto the surface, and refrigerate for at least 2 hours until completely cold.
- Whip the Cream: Beat cold heavy cream and powdered sugar until stiff peaks form.
- Combine for Final Filling: Whisk the chilled pastry cream to loosen it, then gently fold in the whipped cream in thirds until smooth.
Part 4: Assemble the Donuts
- Coat the Donuts: While donuts are still slightly warm, toss them in powdered sugar to coat.
- Fill the Donuts: Once completely cool, slice donuts horizontally, leaving a hinge. Pipe a generous swirl of milk cream into the opening.
Notes
Don't Rush the Rise: The two proofing stages are essential for developing the light, airy texture. Be patient and let the yeast do its work.
Monitor Your Oil Temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it's too cool, the donuts will absorb too much oil and become greasy. A thermometer is your best friend here.
Ensure Pastry Cream is COLD: Do not try to fold warm pastry cream into your whipped cream. It must be completely chilled, or it will melt the whipped cream and result in a runny filling.
Fry in Small Batches: Overcrowding the pot will lower the oil temperature, leading to greasy donuts. Frying 2-3 at a time ensures they cook evenly and perfectly.
Monitor Your Oil Temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it's too cool, the donuts will absorb too much oil and become greasy. A thermometer is your best friend here.
Ensure Pastry Cream is COLD: Do not try to fold warm pastry cream into your whipped cream. It must be completely chilled, or it will melt the whipped cream and result in a runny filling.
Fry in Small Batches: Overcrowding the pot will lower the oil temperature, leading to greasy donuts. Frying 2-3 at a time ensures they cook evenly and perfectly.