Homemade Cream-Filled Doughnuts

Ingredients

For 13 servings

• •2 /3 cup (160 ml) whole milk
• •3 whole eggs plus 1 egg yolk
• •3 1/3 cups bread flour (1 pound; 453 g)
• •1 /4 cup granulated sugar (1 3/4 ounces; 50 g), plus 1/2 cup more for rolling
• •2 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •2 1/4 teaspoons instant yeast (1 packet; 7 g)
• •6 c. à soupe (84 g) unsalted butter
• •2 to 3 quarts neutral oil (2-3 L), such as canola, peanut, or vegetable oil for frying
• •Scant 1/2 cup granulated sugar (3 1/4 ounces; 90 g)
• •1 /4 cup cornstarch (1 ounce; 30 g)
• •4 egg yolks
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •2 tasse (480 ml) half-and-half
• •2 c. à soupe (28 g) unsalted butter, cut into small pieces
• •1 c. à café (5 ml) vanilla extract
• •1 tasse (240 ml) heavy whipping cream

Method

1. 1.For the Dough : In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, eggs, and egg yolk and whisk briefly to break up the eggs. Add flour, sugar, salt, and yeast. Mix on low speed for 5 to 7 minutes or until a smooth-ish, cohesive dough forms. Cover bowl with plastic wrap or a damp towel and let rest for 5 minutes.
2. 2.Uncover dough and mix on low speed once more. Add butter, 2 pieces at a time, mixing very well between each addition. When all butter has been fully incorporated, continue mixing until dough is smooth and elastic and reaches the windowpane stage , about 10 to 12 minutes more. To test for the windowpane stage, pull off a golf ball-sized piece of dough and stretch it as thin as it will go without tearing. Hold it up to the light; if you can see through it, the dough is ready.
3. 3.Turn the dough out onto a lightly oiled work surface and knead it into a neat ball. Scrape mixing bowl, clean, then return dough to now-empty bowl. At this point, take the dough's temperature. If the dough is at or above 78°F, cover it and refrigerate immediately. If the dough is below 78°F, let it sit on the counter for about 30 minutes to kickstart the yeast activity before placing it. Refrigerate dough for 12 to 20 hours.
4. 4.To Shape the Doughnuts: Cut fourteen 2 1/2-inch parchment squares and lay 13 of them out on two rimmed sheet pans. Remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface. Using a bench scraper or sharp knife, divide dough into 13 equal-sized pieces (about 65 g each). Roll each piece of dough into a tight ball, then place each ball onto a square of parchment paper.
5. 5.Working with one piece of dough at a time, place the remaining parchment square on top, then press down with your hand to flatten the dough as much as you can (doughnuts should be about 3 1/2 inches in diameter). Peel away the top piece of parchment. Use the same piece of parchment to help flatten all of the remaining dough balls.
6. 6.Cover the pans lightly with greased plastic wrap (don't wrap it tight or the dough will be prevented from rising), then let rise at warm room temperature (70 to 75°F; 21 to 24°C) until the doughnuts have at least doubled in size and are very light and airy, 1 1/2 to 3 hours.
7. 7.For the Crème Légère: Meanwhile, in a large saucepan, combine the egg yolks, sugar, cornstarch, and salt and whisk until smooth and pale. Slowly stream in half-and-half while whisking constantly, until fully homogenous. Cook over medium heat, whisking frequently, until mixture thickens and reaches a boil. Let boil for 1 minute, whisking constantly. Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a shallow dish, cover with plastic wrap pressed directly to the surface, and refrigerate until chilled, for at least 2 hours and up to 2 days.
8. 8.Once chilled, transfer pastry cream to a large mixing bowl (it will be very thick). Using a flexible spatula, vigorously stir the pastry cream until smooth and creamy.
9. 9.In the bowl of a stand mixer fitted with the whisk attachment, add cream and whip until stiff peaks form, 1 to 2 minutes. Add about 1/3 of the whipped cream to pastry cream in bowl and gently fold until well combined. Add the remaining whipped cream and gently fold until just combined (a few streaks remaining is okay). Cover the bowl and chill until ready to use, up to 1 day.
10. 10.For Frying the Doughnuts: Fill a medium Dutch oven with 3 inches oil and place it over medium heat until it registers 350°F (175°C). Use a candy thermometer or digital thermometer to monitor the temperature. Meanwhile, line a rimmed sheet pan with paper towels and place a cooling rack on top; set aside. Transfer 1/2 cup granulated sugar to a medium bowl; set aside.
11. 11.Gently place 2 risen doughnuts into 350°F (175°C) oil, parchment side down. After about 10 seconds, carefully use tongs to pull away the parchment. Fry until donuts are golden brown on bottom side, 1 to 2 minutes. Using tongs or a spider skimmer, gently flip the doughnuts and continue frying until golden brown on the other side, and an instant-read thermometer inserted into the center registers about 180°F (80°C), 1 to 2 minutes longer (if they are getting too dark, turn them earlier). Use a spider skimmer or spatula to transfer doughnuts to prepared rack. Return oil to 350°F and repeat with remaining doughnuts in batches.
12. 12.While doughnuts are still warm, gently roll them in granulated sugar until fully coated.
13. 13.To Fill Doughnuts, transfer the crème légère to a piping bag and snip off a 1/2-inch opening at the bottom (or fit the bag with a plain 1/2-inch round tip). Insert a paring knife into the center of each doughnut and twirl it a few times to create an opening, making sure not to cut through the top or bottom. Insert piping bag tip into the opening and squeeze to fill. If desired, pipe a small blob of the cream at the opening of the incision. Serve.