Pastry Cream Filled Doughnuts

Donuts
Prep time: 3h Cook time: 35 min Total time: 3h35 min

Pastry cream
Prep time: 5 min Cook time: 10 min Total time: 15 min

Yields 15 donuts

Ingredients
Pastry Cream
1 teacup of milk;
1 Egg;
1 Egg yolk;
1 tablespoon of butter;
½ teacup of granulated sugar;
2 tablespoons of cornstarch;
½ teaspoon of vanilla extract.

Donuts
3 teacups of all-purpose flour;
⅔ teacup of caster sugar;
1 teaspoon of salt;
⅔ teacup of warm milk;
8g of instant dry yeast;
3 eggs;
¼ teaspoon of nutmeg;
4 tablespoons of butter;
Icing sugar to dust;
Oil to fry.

Preparation
Pastry Cream
1. In sauce pan, stir together milk and 2 tablespoons of sugar over medium heat to simmer;
2. In a separate bowl, combine the egg, the egg yolk, the cornstarch, and the rest of the sugar;
3. Quickly pour half of the hot milk into the egg mixture whisking it constantly to ensure it remains smooth;
4. Pour the mixture back into the saucepan over medium heat, and keep whisking until it thickens;
5. Once thickened, remove from heat and mix in butter and vanilla;
6. Pour into a mixing bowl and cover with plastic wrap, making the plastic come into contact with pastry cream to prevent the top from creating a ﬁlm layer;
7. Store in the refrigerator (for at least 4 hours) until ready to use.

Donuts
1. In a bowl, combine the milk, the sugar and the yeast;
2. Add in the eggs and nutmeg;
3. Mix the ﬂour together with the salt and pour it into the bowl;
4. Start to mix it and add the butter (softened) halfway through mixing;
5. Knead the dough for about 5 minutes until it becomes smooth;
6. Place the dough in an oiled bowl and cover it with plastic wrap to rise for 2 hours;
7. Once the 2 hours have passed, take the dough out onto a lightly ﬂowered surface;
8. Roll the dough out to about 2 centimeters of thickness and cut it into round shapes;
9. Let the dough rest again for 45 minutes;
10. Heat up the oil to a low temperature and start frying your donuts (do not no crowd the fryer);
11. Let your donuts cool completely before starting to ﬁll them;
12. Pour your cream into a piping bag with a long tip to ﬁll;
13. Fill your donuts, dust some icing sugar on and serve!

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