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Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 packet active dry yeast (2.25 teaspoons)
- 1 teaspoon salt
- 0.75 cup warm milk (110°F)
- 3 large egg yolks
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying (about 6 cups)
- 2 cups whole milk
- 0.5 cup granulated sugar
- 4 large egg yolks
- 0.33 cup cornstarch
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 0.25 cup unsweetened cocoa powder
- 3 tablespoons milk
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
Before you start
Equipment You'll Need
- Stand mixer or large mixing bowl
- Heavy-bottomed saucepan
- Candy thermometer
- Deep fryer or large heavy pot
- 3-inch round cookie cutter
- Pastry bag with round tip
- Wire cooling rack
Safety Tips & Important Notes
Follow these for best results and safety.
- Oil temperature is crucial - too hot will burn outside before inside cooks, too cool will make greasy donuts
- Test oil temperature with small piece of dough - it should sizzle immediately and brown in 1 minute
- Don't overcrowd pot when frying - work in small batches
- Use instant-read thermometer to ensure milk is 110°F for yeast activation
- Custard must be completely cool before filling donuts to prevent melting
Instructions
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Make custard filling: Heat 2 cups milk in saucepan until steaming. Whisk together 0.5 cup sugar, 4 egg yolks, and cornstarch in bowl until smooth.
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Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened, about 3-4 minutes.
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Remove custard from heat, whisk in 3 tablespoons butter and 2 teaspoons vanilla. Press plastic wrap directly onto surface and refrigerate until cold.
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Make donut dough: Combine warm milk and yeast in large bowl, let stand 5 minutes until foamy.
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Add 3 egg yolks, 0.25 cup sugar, melted butter, and 1 teaspoon vanilla to yeast mixture, whisk to combine.
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Add flour and salt, mix until shaggy dough forms. Knead on floured surface 8-10 minutes until smooth and elastic.
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Place dough in greased bowl, cover with damp towel. Rise in warm place 1-1.5 hours until doubled.
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Roll dough to 0.5-inch thickness on floured surface. Cut into 12 rounds using 3-inch cutter.
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Place rounds on parchment-lined baking sheets, cover with towel. Rise 45 minutes until puffy.
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Heat oil to 350°F in heavy pot or deep fryer. Fry donuts 2-3 at a time, 1-2 minutes per side until golden brown.
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Transfer to paper towel-lined rack to cool completely.
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Make chocolate glaze: Whisk together powdered sugar, cocoa powder, 3 tablespoons milk, corn syrup, and 1 teaspoon vanilla until smooth.
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Using pastry bag or knife, cut small hole in side of each donut and fill with custard.
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Dip tops of filled donuts in chocolate glaze, let set 10 minutes before serving.
Chef's notes
Best served day of making but can be stored covered at room temperature up to 2 days
Unfilled donuts can be frozen up to 1 month - thaw and fill before serving
Custard can be made up to 2 days ahead and refrigerated
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