Description
Fluffy, golden yeast donuts filled with rich vanilla pastry cream and topped with a smooth, glossy chocolate glaze—the ultimate indulgence for donut lovers!
Ingredients
Scale
For the Donuts:
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 egg
- 2 1/2 cups all-purpose flour
- Vegetable oil, for frying
For the Vanilla Pastry Cream:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 1 tbsp unsalted butter
Instructions
-
Make the Donut Dough:
- In a bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
- Add melted butter, salt, egg, remaining sugar, and flour. Mix until a soft dough forms.
- Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
-
Shape & Fry the Donuts:
- Roll out dough to 1/2-inch thickness and cut into rounds.
- Place on a floured surface, cover, and let rise for another 30 minutes.
- Heat oil to 350°F (175°C) and fry donuts for 1-2 minutes per side, until golden brown.
- Drain on paper towels and let cool completely.
-
Prepare the Pastry Cream:
- Heat milk and sugar in a saucepan until warm.
- In a separate bowl, whisk egg yolks and cornstarch.
- Slowly pour the warm milk into the yolk mixture while whisking, then return to heat.
- Cook until thickened, stirring constantly.
- Remove from heat, stir in vanilla and butter, then cool completely.
-
Make the Chocolate Glaze:
- Heat heavy cream and pour over chopped chocolate.
- Stir until smooth, then mix in butter for a glossy finish.
-
Assemble the Donuts:
- Fill cooled donuts with pastry cream using a piping bag.
- Dip the tops into the chocolate glaze and let set before serving.
Notes
- For extra flavor, infuse the pastry cream with vanilla bean instead of extract.
- Store in an airtight container for up to 2 days.
- Best served fresh with coffee or tea!
