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–+ servings
Total Time :3 hours
Servings: 12

INGREDIENTS
 

  • Oil for deep frying
  • 3/4 cup/150 grams granulated sugar
  • Pinch fine salt

Pastry cream:

  • 2 cups/500 grams whole milk
  • 4 large eggs, separated
  • 1/2 cup/100 grams granulated sugar
  • 1 tablespoon vanilla paste or 1/2 vanilla bean, split and scraped
  • 1/4 cup/30 grams cornstarch

Dough:

  • 1 cup/240 grams warm whole milk
  • 5 1/2 cups/700 grams bread flour, or all-purpose
  • 3/4 cup/150 grams granulated sugar
  • 2 large eggs
  • 3.5 ounces/100 grams cold unsalted butter
  • 1 tablespoon/10 grams instant dry yeast
  • 2 teaspoons/12 grams fine salt

INSTRUCTIONS

  • For the cream, whisk the cornstarch into a few tablespoons of the milk until smooth, then whisk that into the egg yolks. Heat the remaining milk with the sugar and vanilla in a medium saucepan just until the sugar dissolves and the milk is hot but not vigorously boiling.
  • Temper the yolks by whisking in a ladleful of the hot milk, then return the tempered yolks to the pan. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and you can draw a line across the back of the spoon.
  • Remove from the heat, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and firm.
  • For the dough, warm the milk to about body temperature. In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if kneading by hand), combine the flour, sugar, and yeast. Add the warm milk and eggs and mix on low until a shaggy dough forms. Add the cold butter in pieces and continue to knead until the dough is smooth, elastic, and slightly tacky, 8 to 10 minutes by machine or 12 to 15 minutes by hand.
  • Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a towel, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  • Gently deflate the dough and divide into pieces of about 2 ounces/60 grams for small donuts (or larger if preferred). Shape each piece into a tight round so the surface is smooth. Place rounds on lightly greased parchment squares, spray or brush lightly with oil, cover with plastic wrap and a towel, and proof until puffy and slightly jiggly, about 35 to 45 minutes.
  • Heat the oil to 320°F/160°C and maintain that temperature as steadily as possible; if the oil browns the donuts too quickly, lower the heat. Fry a few donuts at a time, turning to brown evenly, until golden and cooked through, 2 to 3 minutes per side depending on size. Transfer to a wire rack to drain.
  • Fill each donut with chilled pastry cream using a piping bag fitted with a small plain tip.
  • In a small, clean saucepan, melt the sugar over medium heat without stirring until it becomes a clear amber liquid; swirl the pan gently to encourage even melting. Remove from the heat and stir in a pinch of salt. Working very carefully—caramel is extremely hot—dip the tops of the warm donuts into the caramel and return to the rack. Allow the caramel to set slightly.
  • Serve the donuts the day they are filled for best texture. Store filled donuts refrigerated for up to 48 hours; bring to room temperature briefly before serving. Unfilled donuts can be frozen in an airtight container for up to one month.