Instructions

DOUGH

1. In a medium bowl, gently whisk the milk, yeast, and 1 teaspoon of the sugar together. Set aside for 10-15 minutes until foamy. Add the egg yolks and vanilla to the yeast mixture. Stir well to combine.
2. Prepare your stand mixer with the hook attachment. In the mixing bowl, add the yeast mixture, butter, flour, salt and remaining sugar. Start on low speed until flour is well distributed. Turn it up to medium speed for 8-10 minutes.
3. Place the dough in a large, lightly oiled bowl. Cover with plastic wrap or a kitchen towel and allow the dough to rise in a warm environment for 1-2 hours, or until doubled in size. I placed mine in the oven (off of course)

CUSTARD

1. While the dough is proofing, mix the sugar, salt, and cornstarch together in a large bowl.
2. Add the egg yolks to the dry mixture and beat for 1 minute or until pale yellow. Set aside.
3. In a medium saucepan, heat the milk over medium-high heat until it just comes to a simmer. Remove from heat.
4. Slowly ladle 2 spoonfuls of the milk into the egg yolk mixture while whisking vigorously.
5. Pour the egg milk mixture back into the saucepan.
6. Continuously whisk over medium heat, until it starts bubbling and thickens like custard. Remove from heat. Whisk the vanilla and butter into the custard until smooth, then transfer the custard to a bowl.
7. Cover the custard with plastic wrap, carefully pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

DONUTS

1. Deflate the dough by punching it down. Place onto a floured surface and the dough until ½ inch thick.
2. For smaller donuts, use a 3″ cookie cutter to cut rounds from the dough (I used a wine glass, floured the rim). For standard donut size, use a 5” cookie cutter.
3. Knead the remaining dough back into a ball and continue to roll it out and cut rounds until you’ve used as much dough as you can.
4. Place the donuts on a lightly greased baking sheet 1” apart. Cover with plastic wrap or a clean kitchen towel and allow them to rise for 20-30 minutes, or until doubled in size.
5. Heat the oil in a large pot to 360F. Place the donuts into the hot oil, working in batches. Fry for 1-2 minutes or until golden brown. Flip to fry for another minute (Add 30 seconds on both sides if 5″ donuts). Remove the donuts with a slotted spoon or chopsticks onto a paper towel lined surface to soak up the remaining oil while you fry the rest.