Donuts:
- 2-1/2 tsp active dry yeast
- 2/3 cup whole milk
- 3-1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp salt
- 3 eggs
- 7 Tbsp unsalted butter, room temperature
- For the coating, 1 cup granulated sugar
- For frying, canola oil
In the bowl of an electric mixer, fitted with the dough hook (you can also prepare by mixing by hand), combine the yeast and the milk, and allow the yeast to dissolve. Add flour, sugar, salt and eggs to the yeast/milk mixture, and mix on low speed until the dough begins to come together, approximately 3 minutes.
Add the butter, 1-2 Tbsp at a time, mixing after each addition, until the butter is incorporated into the dough. Once combined, and the dough is soft, wrap the dough tightly in plastic wrap and place in the refrigerator for at least 6 hours. You can leave it in the refrigerator up to 24 hours.
Once chilled, remove from refrigerator. Line a baking sheet with parchment paper lightly oiled with cooking spray, or butter, then set aside. Place the dough on a floured work surface and gently roll the dough into a 12” square, about ½” thick. Cut the dough into 9 pieces using a 3-1/2” round cutter. Transfer the dough to the baking sheet and cover with a lightly oiled piece of plastic wrap. Allow to rise in a warm place until they have doubled in height, about 2-3 hours.
When ready, over medium-high heat, heat the oil in a large, heavy-bottomed pan with oil, around 3” deep, until the oil reaches 350 degrees F on a deep-fry thermometer. Meanwhile, line a baking sheet with paper towels, or place a wire rack on the sheet, for draining.
Working with 2-3 donuts at a time, place them in the hot oil and fry until golden brown, 2-3 minutes. Carefully turn donuts over and fry for 2-3 minutes more. Use a slotted spoon to remove, place donuts on the lined baking sheet. Continue with the remaining dough.
Once the donuts are cool enough to handle, dredge them in the sugar and evenly coat. Return donuts to baking sheet to allow to cool for 30 minutes before filling.
While the donuts are cooling, prepare the Espresso Custard filling (recipe below).
To fill the donuts, poke a hole in the side of each donut, and fill with pastry cream.
Donuts are best the day they are made.
Espresso Custard
- 2 cups whole milk
- ¼ cup, plus 1/3 cup sugar
- 1 Tbsp espresso powder
- 2 large eggs yolks
- 1 large egg
- ¼ cup cornstarch
- 2 Tbsp unsalted butter
- 1 tsp vanilla
Combine the milk, ¼ cup sugar and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk together the eggs yolks, whole egg, 1/3 cup sugar, and cornstarch.
Once the milk begins to boil, remove the pot from the heat, and ladle a small stream of the milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling.* Continue to add more of the milk mixture, whisking, until about half of the milk mixture is incorporated into the eggs. Pour the mixture back into the sauce pan. Continue to cook whisking constantly, until it begins to thicken and have pudding consistency.
(* NOTE: If desired, you can strain the warmed milk and espresso powder infusion using an ultra fine mesh strainer)
Remove from the heat and add the butter and vanilla, stirring to incorporate. Place in a heat-safe bowl and cover with plastic (directly on the custard) and refrigerate until the mixture has cooled to at least room temperature.
Proceed to fill donuts are noted above.
