In a medium saucepan, heat the milk until it’s warm (not boiling).
In a bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt.
Slowly pour the warm milk into the egg mixture while whisking constantly (tempering).
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Chill until ready to use.
2. Make the Donut Dough
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt.
Add melted butter, egg, and yeast mixture. Mix until a soft dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, until doubled in size.
3. Shape and Fry the Donuts
Roll dough to ½-inch thickness on a floured surface.
Use a round cutter (about 3 inches) to cut circles. Place on a floured tray, cover, and let rise for another 30 minutes.
Heat oil in a deep pan to 350°F (175°C).
Fry donuts a few at a time for 1–2 minutes per side, until golden brown. Drain on paper towels.
4. Fill the Donuts
Transfer the custard to a piping bag fitted with a small round tip.
Poke a hole in the side of each donut and pipe in the custard until filled.
5. Serve
Dust with powdered sugar and enjoy warm!
Tips:
You can also glaze the donuts with a simple sugar glaze instead of powdered sugar.
Make sure the oil isn’t too hot; otherwise, the donuts will brown outside but remain raw inside.
These donuts are best eaten the same day but can be stored in the fridge for 1–2 days.
If you like, I can also give a baked version that’s lighter but still filled with creamy custard, for a slightly healthier twist.
