VANILLA CREAM DONUT RECIPES

Steps:

• In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
• Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
• Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
• When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
• Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
• To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
• When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Steps:

• Start by warming up the milk until lukewarm, about 90 to 100 degrees F.
• Add sugar and mix to dissolve. Add yeast. Add the flour and salt.
• Add eggs 1 at a time, mixing with a spatula or the paddle attachment of a stand mixer. Add vanilla and nutmeg.
• Switch to the dough hook. Knead dough on medium-low for about 1 minute.
• Add unsalted butter by the tablespoon with the mixer on. Let the mixer knead the dough for quite some time.
• Use a spatula and simply try to incorporate the butter into the dough by mixing as vigorously as possible.
• After 5 minutes of kneading, the dough is too sticky, add a bit more flour. Add up to ¼ cup of flour to the dough.
• Knead for another 4 minutes or so.
• Once dough is smooth, transfer it to a large bowl, lightly oiled. Cover with plastic wrap and let the dough rest in the fridge overnight, or at least for 8 hours.
• Remove dough from the fridge, transfer to a lightly floured surface, using the hands or a rolling pin, gently roll the dough out into a circle that will be about ½-inch thick. If using hands, simply pat the dough as gently pushing the fingers away, in order to open up the dough.
• Using a circle cutter, cut circles out of the dough.
• Set donuts on top of a tray lined with parchment paper or a silicone mat. Leave some room between the donuts because they will rise slightly.
• Repeat with the remaining dough. Just be careful not to keep kneading the dough too much while re-rolling it, or the dough might become tough and chewy.
• Cover donuts with a clean kitchen towel or plastic wrap. Let them rest for about 1 hour to come to room temperature and rise a little bit.
• Start by bringing split vanilla bean, seeds, and milk in a large pan to almost a boil over medium heat. Once bubbles are emerging, turn the heat off.
• Set pan aside to infuse the flavor a little bit.
• Whisk egg yolks and sugar in a bowl, until pale in color.
• Add flour and whisk. Start by pouring about ¼ cup of the milk mixture over eggs, while whisking.
• Add another ¼ cup and whisk. Do this until the milk has all been incorporated. This is when I discard the vanilla bean.
• Place mixture back in the pan, over medium heat, stirring without stopping, bring to a boil.
• Lower the heat to low, don’t stop stirring as it cooks.
• Cook the custard for just a couple of minutes, until it’s thick and smooth. In the beginning, it will seem like it’s scrambling, but keep the heat extremely low, and don’t stop stirring. Turn the oven off once the mixture is smooth.
• Place mixture in a bowl and set aside.
• Let it rest on top of the counter for 5 minutes. Add vanilla. Stir until combined.
• Place plastic wrap directly on the surface of the custard so it won’t form a skin as it cools down.
• Keep it refrigerated until ready to use, and refrigerate for at least 5 hours before using it.
• Place oil in a large frying pan. Over medium-high heat, heat the oil until 350 degrees F.
• Add donuts in small batches and fry for about 1 minute on each side.
• Remove to a cookie rack, or another place where it can let the excess oil drip.
• Coat donuts in sugar as soon as possible, because they have to be warm to make the sugar stick in them.
• Wait for donuts to cool down.
• Using a straw, poke a hole on the side of each donut.
• Place chilled Bavarian Cream in a pastry bag, and pipe the filling in the center of each donut.
• Serve and enjoy.