1/2 cup heavy cream 1/2 cup whole milk 1 teaspoon pure vanilla extract 2 tablespoons (1/4 stick) cold unsalted butter, chopped into smaller pieces 1/4 cup granulated sugar Pinch of fine sea salt 3 large egg yolks 1 1/2 tablespoons cornstarch, mixed with 2 spoons water For the doughnuts: 2 3/4 cups bread flour, and more for finishing touch (2 1/4 teaspoons) instant yeast 3 tablespoons granulated sugar 1/2 teaspoon fine sea salt 1 cup whole milk, warmed to 105°F to 115°F 1 1/2 teaspoons pure vanilla extract 3 large egg yolks 4 tablespoons (1/2 stick) unsalted butter Freedom refined sunflower oil, for frying
For the glaze:
2 cups powdered sugar, also known as confectioners’ sugar, sifted 1/3 cup natural unsweetened cocoa powder, sifted Pinch of fine sea salt 2 tablespoons whole milk 2 teaspoons pure vanilla extract
How to Make
To make the filling:
Take a pan, stir cream, milk, 2 tablespoons of sugar, and salt. Mix until everything is mixed well over medium heat. Take a bowl and whisk egg yolks and 2 tablespoons of sugar. Add cornstarch mixture and pour nearly half of the heated cream mixture into the yolk mixture, while constantly whisking. Pour the yolk mixture into the pan. Cook it while stirring regularly, until the custard is thickened and lustrous, for 3 minutes. Remove the pan from the heat and add the vanilla essence along with the butter until it’s melted. Pour the pastry cream from a mesh strainer into a bowl, press a bit of plastic wrap straight onto the facade of the custard, and let it cool thoroughly. Keep the pastry cream in the refrigerator. It can be kept in the fridge for 3 day.
To make doughnuts:
In another bowl stir 2 cups of flour, yeast, sugar, and salt. Add warm milk, vanilla essense, and egg yolks. Mix until its uniform. Add remaining flour and butter and mix until completely combined. Once the dough is soft and smooth, cover the bowl with a wrap and let it rise for 1 hour (You can even refrigerate for 12 hours).
Roll out the dough on a lightly floured facade and cut it in a 3×3-1/2-inch biscuit cutter. You will also need to cut 1&1/2-inch to form the doughnut holes.
Place the doughnuts (1 inch apart) on the baking sheets and cover loosely with a wrap. Keep them in a warm place to let them rise for the second time until they are fluffy and almost double in size, about 30 minutes. You will know the doughnuts are ready when the dough springs back gently after being touched with a fingertip.
Fill a large, heavy-bottomed pot with at least 2 inches of freedom refined sunflower oil. Heat it over medium flame. Carefully lower a few doughnuts into the oil and make sure you do not crowd the pot. Fry for 2 minutes/ per side, until the doughnuts are a light golden brown. Remove and drain on a wire rack over a paper towel, and let them cool.
To make and glaze
Whisk powdered sugar, cocoa powder, and salt. Gradually add milk and vanilla and mix until the glaze is very smooth. Cover with a wrap but use it within an hour.
Glaze the doughnuts, and then shift back to a rack to let the glaze set.