Ingredients:

  • All-purpose flour: 3 1/2 cups (420g)
  • Active dry yeast: 2 1/4 teaspoons (7g)
  • Granulated sugar: 1/4 cup (50g)
  • Salt: 1 teaspoon (6g)
  • Large eggs: 2
  • Whole milk: 3/4 cup (180ml), lukewarm
  • Unsalted butter: 1/4 cup (57g), melted
  • Vanilla extract: 1 teaspoon (5ml)
  • Lemon zest: 1 teaspoon (from 1/2 lemon)
  • Whole milk: 2 cups (473ml)
  • Vanilla bean: 1, split lengthwise
  • Granulated sugar: 1/2 cup (100g)
  • Large egg yolks: 4
  • Cornstarch: 1/4 cup (30g)
  • Unsalted butter: 2 tablespoons (28g), cold
  • Vegetable oil: Approximately 4 cups
  • Granulated sugar: 1/2 cup

Instructions:

  1. Combine dry ingredients (flour, yeast, sugar, salt) in a bowl (or stand mixer bowl).
  2. In a separate bowl, whisk eggs, milk, melted butter, vanilla, and lemon zest.
  3. Gradually add wet ingredients to dry ingredients, mixing until a shaggy dough forms.
  4. Knead the dough (by hand or with a dough hook) until smooth and elastic.
  5. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size.
  6. Heat milk and vanilla bean (or extract) in a saucepan over medium heat, until simmering.
  7. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick.
  8. Temper the egg yolk mixture by slowly drizzling in a small amount of hot milk while whisking constantly.
  9. Pour the tempered mixture back into the saucepan with the remaining milk.
  10. Cook over medium heat, whisking constantly, until the cream thickens and bubbles (about 1-2 minutes).
  11. Remove from heat and whisk in the cold butter until smooth.
  12. Strain the pastry cream through a fine-mesh sieve into a clean bowl.
  13. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to chill completely.
  14. Punch down the risen dough and turn it out onto a lightly floured surface.
  15. Roll the dough out to about 1/2-inch thickness.
  16. Use a cookie cutter or knife to cut out circles (about 2-3 inches in diameter).
  17. Place the dough circles on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again for about 30 minutes.
  18. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  19. Carefully drop the donuts into the hot oil, a few at a time, and fry until golden brown on both sides.
  20. Remove with a slotted spoon and drain on a paper towel-lined plate.
  21. Let the donuts cool slightly.
  22. Place the chilled pastry cream into a piping bag fitted with a round tip.
  23. Using a small knife, make a slit in the side of each donut.
  24. Pipe the pastry cream generously into each donut.
  25. Roll the filled donuts in granulated sugar to coat completely.
  26. Serve immediately and enjoy!