- Makes about 1 Dozen Donuts:
- 1 cup milk, about 115 degrees
- 2 and 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon salt
- about 2 quarts vegetable oil for frying
- 1 recipe Pastry Cream
- 1 recipe Chocolate Ganache
This recipe can be made without any fancy equipment, such as a stand mixer. I'm using mine just because I have it, but I have successfully made these by hand as well.
Place the warm milk, 1 tablespoon of the sugar, and yeast in your mixing bowl and stir to combine. Set aside to make sure yeast is active.
In another bowl, combine the eggs, melted butter, remaining sugar and vanilla extract. Mix to incorporate.
In another bowl combine the flour with the salt and mix well.
Add the egg mixture to the yeast mixture and give it a mix.
Add the flour and salt mixture and knead with the dough hook about 5 minutes. The dough starts off sticky but quickly becomes smooth. Do not add extra flour otherwise your doughnuts will be tough.
Place the dough in a greased bowl and cover with plastic. Set aside until it rises and doubles in size.
In the meantime, prepare your pastry cream and chocolate ganache.
Once the dough is ready, turn it out onto a lightly floured surface and roll out to about 1/2 inch thickness.
Cut out the doughnuts with a floured 4 inch round cutter. Set them onto a parchment paper lined baking sheet and lightly floured. Leave space between them so that they can rise.
Use the scraps to make mini doughnuts or knead them together to form more doughnuts. Be careful not to overwork them.
Cover the doughnuts with a kitchen towel and allow to double in size. About 1 hour.
Place the frying oil in pot. I prefer an enamel coated cast iron pot since it retains heat perfectly.
Heat the oil to 350-375 degrees Fahrenheit. If your oil is not hot enough, the doughnuts will absorb oil and become soggy.
Fry the doughnuts until golden all around, about 1 minute each side. Place them on a tray lined with paper towels to absorb excess oil.
Time to fill!
Using a skewer, poke a whole through the side of the doughnuts.
Place the pastry cream in a decorating bag with a tip big enough for the cream to pass through. Fill the doughnuts.
Dip the tops in ganache and place on a cooling rack to set.