The dough is enriched with milk, eggs and six tablespoons of butter kneaded in a little at a time, then risen until doubled.
The pastry cream is cooked to 160°F and chilled while the cut rounds have their second rise, so both are ready together.
Ingredient Notes
- Pastry cream
- Two cups of milk with four yolks and cornstarch, cooked to 160°F and chilled.
- Enriched dough
- Three and a quarter cups of flour with milk, eggs and butter.
- Coating sugar
- Half a cup of granulated sugar for the warm doughnuts.
How to Make It
Dough risen
Mix flour, 1/4 cup sugar, instant yeast and salt. Add warm milk and eggs and knead until a shaggy dough forms. Knead in 6 tablespoons softened butter a little at a time, then continue kneading until smooth and elastic, 8 to 10 minutes. Cover and let rise until doubled, about 1 to 1 1/2 hours.
Pastry cream
For the pastry cream, heat 2 cups milk until steaming. Whisk egg yolks, 1/2 cup sugar and cornstarch. Slowly whisk in the hot milk, return everything to the saucepan and cook over medium heat, whisking, until thick and the custard reaches 160°F. Remove from heat, stir in 1 tablespoon butter and vanilla, cover the surface and chill completely.
Cut and risen
Roll dough to about 1/2 inch thick and cut twelve 3-inch rounds. Place on parchment, cover and let rise 35 to 45 minutes until puffy.
Fried and sugared
Heat 3 inches of neutral oil to 350°F. Fry doughnuts in batches for 2 to 3 minutes per side until evenly golden. Drain briefly, then roll warm doughnuts in the 1/2 cup coating sugar.
Filled
Cool until just warm. Pipe chilled vanilla pastry cream into the side of each doughnut.
Dough and Cream, Side by Side
Both are ready at the same moment.
The dough
- First
Kneaded with butter until smooth, risen 1 to 1 1/2 hours until doubled.
- Then
Rolled 1/2 inch thick, cut into twelve 3-inch rounds, risen 35 to 45 minutes.
- Fry
2 to 3 minutes per side at 350°F, then rolled in sugar while warm.
The pastry cream
- While the dough rises
Milk, yolks, sugar and cornstarch cooked to 160°F.
- Then
Butter and vanilla stirred in, surface covered, chilled completely.
Filling
Once the doughnuts are just warm, the chilled cream is piped into the side of each one.
Success Tips
- Cover the surface of the pastry cream while it chills so no skin forms.
- Keep the oil steady at 350°F between batches.
- Fill the doughnuts once they are just warm, not hot.
Why This Recipe Works
- Adding the butter gradually keeps the dough smooth and elastic.
- A second rise after cutting gives the light, round shape.
- Oil at 350°F cooks the dough through before the outside darkens.
- Rolling the doughnuts in sugar while warm makes it stick.
Storage and Reheating
Refrigerate
Refrigerate filled doughnuts and eat within 2 days.
Serving Ideas
Serve the same day, sugar-coated and filled, while the outside is still crisp.
Frequently Asked Questions
Do they have a hole?
No, they are round and unholed, filled through the side with pastry cream.
How hot should the pastry cream get?
160°F while it thickens, then fully chilled before filling.
