Ingredients:

  • 500g bread flour
  • 60g granulated sugar
  • 10g instant yeast
  • 250ml whole milk, warmed to 110°F
  • 2 large eggs, room temperature
  • 75g unsalted butter, softened
  • 5g fine sea salt
  • 500ml whole milk
  • 100g granulated sugar
  • 4 large egg yolks
  • 40g cornstarch
  • 15g vanilla bean paste
  • 30g unsalted butter
  • 1 liter neutral oil for frying
  • 200g granulated sugar for coating

Instructions:

  1. Combine warm milk and yeast in a stand mixer bowl. Add bread flour, 60g sugar, 2 eggs, and salt. Knead on medium-low for 5 minutes.
  2. Gradually add 75g softened butter to the dough. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. Cover and let rise in a warm spot for 45-60 minutes until doubled.
  3. While dough rises, whisk egg yolks, 100g sugar, and cornstarch in a heat-proof bowl. Heat 500ml milk in a saucepan until simmering. Slowly temper the milk into the egg mixture, then return to the pan and cook until thickened. Stir in 30g butter and vanilla paste. Spread on a flat tray to express-chill.
  4. Punch down risen dough and roll out to 1/2 inch thickness. Cut into 12 rounds. Place on parchment-lined sheets and let proof for another 15-30 minutes.
  5. Heat oil in a Dutch oven to 350°F (175°C). Fry donuts for 90 seconds per side until mahogany golden. Drain briefly on a wire rack.
  6. Toss warm donuts in the 200g coating sugar. Once cooled, use a piping bag with a Bismarck tip to inject the chilled vanilla custard into the center of each donut.