Ingredients
Equipment
Method
- In a bowl, dissolve yeast in warm milk with 1 tablespoon sugar. Let sit for 5-10 minutes until foamy.
- Add remaining sugar, softened butter, egg yolks, vanilla extract, flour, and salt. Mix until a soft dough forms.
- Transfer to a floured surface and knead for 5-6 minutes until smooth and elastic.
- Place in a greased bowl and let rise for 1 hour or until doubled in size.
- Meanwhile, make the pastry cream: Combine milk and sugar in a saucepan. Separately whisk egg yolks with cornstarch.
- When milk is hot, slowly temper into yolk mixture, then return everything to the pot. Cook while stirring until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and refrigerate.
- For the glaze: Heat heavy cream until simmering, pour over chocolate and butter. Let sit, then stir until smooth.
- Roll risen dough to ½-inch thickness and cut into circles. Let rise briefly.
- Fry in 350°F vegetable oil for 1-2 minutes per side until golden brown.
- Once cooled, fill donuts with pastry cream using a piping bag.
- Dip tops in chocolate glaze and let set before serving.
Notes
Components can be made ahead of time. The pastry cream can be made a day in advance and stored in the refrigerator. For best results, serve donuts the same day they're made. Regular butter and vanilla extract can be substituted for halal versions if dietary restrictions don't apply. Maintain oil temperature at 350°F for proper frying.