Ingredients
For the pastry cream
- 1 ½ cups Milk
- 2 teaspoon Vanilla extract
- 5 Egg yolks
- ⅔ cup Granulated sugar
- 3 tablespoon Cornstarch
- 2 tablespoon Butter unsalted, room temp
For the dough
- 4 cups Flour AP or bread flour
- 1 ⅓ tablespoon Yeast use instant yeast
- ¼ cup Granulated sugar
- 1 teaspoon Kosher salt
- 2 Eggs
- ⅓ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Water
For the chocolate ganache
- 3.5 oz Dark chocolate
- 3.5 oz Heavy cream
Instructions
Make the vanilla pastry cream
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Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove from heat. Scoop ¼ cup of the milk and set aside.
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In a small mixing bowl, add the sugar and cornstarch. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the ¼ cup of milk and mix constantly with a whisk.
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Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.
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Mix constantly with a whisk until the mixture thickens. Don’t increase the heat, be patient it will be worth it!
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Finally, add the butter and mix until the butter melts.
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Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge to set and cool for a few hours.
Make the dough
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In a bowl of a stand mixer, add the flour, dry yeast, and sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
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Add the room temperature water, vegetable oil, vanilla extract, and the eggs, and start mixing on low until the dough forms.
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Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
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Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
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Punch down the dough and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.
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Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.
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Transfer the dough rounds to a parchment paper-lined baking sheet, cover with a clean towel, and let the dough rise until it doubles in size or at least for 30 minutes.
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Heat canola oil in a Dutch oven, saucepan, or frying pan and allow it to get to about 160c (320f).
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Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.
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Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.
Make the chocolate ganache
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Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
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Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Assembly
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Transfer the vanilla pastry cream to a piping bag with a donut piping tip and fill each donut with as much vanilla pastry cream as you like. Dip each donut in the chocolate ganache and serve!
Nutrition
Calories: 423kcalCarbohydrates: 55gProtein: 9gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 127mgSodium: 241mgPotassium: 182mgFiber: 2gSugar: 19gVitamin A: 380IUVitamin C: 0.1mgCalcium: 71mgIron: 3mg