Custard-Filled Donuts

Ingredients:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (110°F/45°C)
• 3/4 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 3 1/2 cups all-purpose flour
• Vegetable oil, for frying

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping:

• Powdered sugar, for dusting

Instructions:

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1. Prepare the Dough:
   • In a small bowl, dissolve the yeast in the warm water and let it sit for about 5-10 minutes until frothy.
   • In a large mixing bowl, combine the warm milk, granulated sugar, salt, melted butter, and eggs. Mix well.
   • Add the yeast mixture and gradually add the flour, mixing until a soft dough forms.
   • Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it starts to simmer.
   • In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined.
   • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely in the refrigerator.
3. Shape and Fry the Donuts:
   • Punch down the risen dough and roll it out to about 1/2 inch thickness on a floured surface.
   • Cut out rounds using a donut cutter or a round cookie cutter.
   • Place the donut rounds on a baking sheet lined with parchment paper, cover with a clean cloth, and let them rise for about 30 minutes.
   • Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
   • Fry the donuts in batches for about 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
4. Fill the Donuts:
   • Once the donuts are cool enough to handle, fill a piping bag fitted with a small round tip with the cooled custard filling.
   • Poke a hole in the side of each donut and pipe the custard inside until filled.
5. Serve:
   • Dust the filled donuts with powdered sugar and serve immediately.

Tips:

• Make sure the oil temperature stays consistent to ensure even frying.
• These donuts are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy your homemade custard-filled donuts!