Summary

Instructions

1. 1

   Warm the milk to about 100°F.

2. 2

   In the bowl of a stand mixer, whisk warm milk with yeast and let sit 5–10 minutes until foamy.

3. 3

   Add eggs, sugar, salt, bread flour, and all-purpose flour; mix until a dough forms.

4. 4

   Knead with the dough hook for about 5 minutes.

5. 5

   Add the room-temperature unsalted butter a little at a time, mixing until fully incorporated.

6. 6

   Continue kneading until the dough is smooth and pulls away from the sides of the bowl.

7. 7

   Turn dough onto a lightly floured surface, shape into a ball, and place in a greased bowl; cover and let rise until doubled, about 1 hour.

8. 8

   Gently punch down, reshape, cover, and refrigerate overnight (about 8 hours).

9. 9

   Divide chilled dough into 2 equal halves, then into 16 equal pieces total.

10. 10

    Shape each piece into a tight bun by tucking edges under; place on a parchment-lined sheet (lightly flour if needed).

11. 11

    Cover and proof at room temperature until about doubled, 1–2 hours.

12. 12

    Heat frying oil in a deep pot to about 350°F.

13. 13

    Fry donuts in batches without crowding, about 3 minutes per side, until golden brown.

14. 14

    Remove with a slotted spoon to a wire rack (set over paper towels).

15. 15

    While still slightly warm, roll donuts in sugar to coat; let cool completely.

16. 16

    Make the custard: Whisk milk and eggs together in a bowl; set aside.

17. 17

    In a saucepan, whisk sugar, cornstarch, and vanilla; add the egg–milk mixture and butter, whisking to combine.

18. 18

    Cook over medium heat, stirring, until it comes to a boil; reduce to low and cook about 1 minute more.

19. 19

    Remove from heat, press plastic wrap directly on the surface, and chill 30–60 minutes.

20. 20

    Transfer custard to a piping bag (or zip-top bag with a corner snipped).

21. 21

    Cut a small hole in the side of each donut and pipe in the custard until filled.

22. 22

    Serve immediately or the same day for best texture.

23. 23

    Optional sourdough variation: Replace yeast with 1 cup active sourdough starter; mix and knead, bulk ferment 6–8 hours until doubled, chill to firm, then proceed with shaping, proofing, frying, and filling as above.