Ingredients
For the Donuts:
2 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter
2 large eggs
1 teaspoon vanilla extract
Vegetable oil (for frying)
For the Custard Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Chocolate Glaze:
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon corn syrup (optional, for shine)
Instructions
Make the Dough for the Donuts:
In a small saucepan, warm the milk and butter over low heat until the butter melts. Remove from heat and let it cool until lukewarm.
In a large bowl, combine the flour, sugar, yeast, and salt. Make a well in the center and add the warm milk mixture, eggs, and vanilla extract.
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
Let the Dough Rise:
Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
Make the Custard Filling:
In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth and cook over medium heat until it thickens, stirring constantly.
In a small bowl, whisk the egg yolks. Once the milk mixture is thickened, gradually pour a small amount into the egg yolks while whisking constantly to temper them. Then pour the egg mixture back into the saucepan, whisking continuously.
Cook for another 1-2 minutes until thickened. Remove from heat, stir in the butter and vanilla extract, and let it cool. Transfer to a piping bag or bowl and refrigerate until ready to use.
Shape the Donuts:
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cookie cutters to cut out donuts. Re-roll scraps to cut out additional donuts.
Place the cut donuts on a floured baking sheet, cover, and let them rise for about 30-45 minutes until puffy.
Fry the Donuts:
In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Carefully drop in a few donuts at a time, frying for about 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Fill the Donuts:
Once the donuts have cooled slightly, use a piping bag fitted with a long tip to fill each donut with the custard filling. Insert the tip into the side of the donut and squeeze gently until filled.
Make the Chocolate Glaze:
In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth. If using, stir in the corn syrup for shine.
Glaze the Donuts:
Dip the tops of each filled donut into the chocolate glaze and let excess chocolate drip off. Place on a wire rack to set.
