Vanilla Custard Sugar Donuts

Vanilla Custard Sugar Donuts

Whisk together the cornstarch and sugar until combined.

Whisk it together with the eggs and egg yolk until smooth and combined.

Split a vanilla bean and scrape out the center. Add to a saucepan with the milk and heat to steaming.

Add one third of the milk to the egg mixture and whisk to temper the mixture (this is so the eggs don't curdle).

Add the egg mixture to the hot milk, then heat over medium heat, whisking constantly.

The cream will thicken and begin to bubble. Allow it to bubble for 1 minute while whisking. It will coat a spatula.

Pass the custard through a fine mesh sieve into a bowl. Scrape the underside to get off any remaining custard.

Wait five minutes, then whisk one tablespoon of butter into the pastry cream at a time until fully melted and combined. Cover with plastic wrap and refrigerate until totally cold and set.

Whisk together the milk and eggs.

Add the flour, yeast, and salt. Mix with the dough hook until a shaggy dough forms together.

With the mixer running, add one tablespoon of butter at a time, waiting to add the next until the first is incorporated.

Increase the speed to medium-high and knead for 12-15 minutes until very smooth, subtle, and it has pulled away from the sides.

Remove the dough, add olive oil, and add the dough back in, turning to coat. Cover with plastic wrap.

Rise in a warm place until doubled in size. 1-2 hours.

Punch down the dough to release the air, then transfer to a clean work surface.

Cut the dough in half, then form into a log. Cut each log into 8 pieces. A bench scraper is a good tool for this.

Pull the dough upwards an into the center in small sections, going around the ball 2-3 times.

Pinch the dough closed at the center to fully seal.

Place the dough seam side down on the counter and roll the dough in a clockwise motion to finish sealing the bottom.

Add the balls to parchment squares on a sheet pan. Cover lightly with plastic.

Let the dough balls proof for 30 minutes until puffy.

Heat the oil, then add the dough balls holding the very corner of the parchment, then remove it. You can also add the whole piece of parchment and remove it with tongs.

Fry for 1-2 minutes on each side until golden brown. Transfer to a wire rack.

Cool the donuts for 5 minutes, then coat them completely in sugar. Allow them to finish cooling.

Use a chopstick to puncture the side of the donut, going ⅔ of the way in and moving in a small circular motion.

Transfer the cool pastry cream to a piping bag, insert the tip, and fill each donut until the cream just starts to peek out. Serve.