Ingredients:
For the Doughnuts:
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110°F/45°C)
1/4 cup granulated sugar
2 large eggs
3/4 cup whole milk, warmed
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Vegetable oil, for frying
For the Pastry Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Chocolate Glaze:
1 cup semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
Directions:
Prepare the Doughnuts:
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes, or until foamy.
In a large mixing bowl, combine the sugar, eggs, warm milk, melted butter, and vanilla extract. Mix well.
Add the yeast mixture to the wet ingredients and stir to combine.
Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Pastry Cream Filling:
In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Shape and Fry the Doughnuts:
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
Use a round cookie cutter or a glass to cut out doughnut shapes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the doughnuts in batches, turning occasionally, until golden brown on both sides. This should take about 1-2 minutes per side.
Use a slotted spoon to remove the doughnuts and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly.
Fill the Doughnuts:
Once the doughnuts are cool enough to handle, use a small knife or a piping tip to make a hole in the side of each doughnut.
Fill a piping bag with the cooled pastry cream and pipe it into the center of each doughnut until filled.
Prepare the Chocolate Glaze:
In a microwave-safe bowl, combine the semisweet chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
Glaze the Doughnuts:
Dip the top of each filled doughnut into the chocolate glaze, allowing any excess to drip off.
Place the glazed doughnuts on a wire rack to set.
Enjoy your homemade Chocolate Cream Doughnuts!
