Ingredients Grams Baker's %
Active Dry Yeast 7.5 1.8
Whole Milk 162 38.6
All-Purpose Flour 420 100
Granulated Sugar 66 15.7
Kosher Salt 27.4 6.5
Eggs 150 35.7
Butter, cut into chunks 98 23.3


For the Pastry Cream

Ingredients Grams True %
Whole Milk 367.5 54.2
Granulated Sugar 100 14.7
Cake Flour 30 4.4
Kosher Salt 7 1
Egg Yolks 80 11.8
Vanilla Extract 4 0.6
Heavy Cream 90 13.3

For the Coating

200 Grams Sugar


Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.

Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).

Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat.

Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Prepare the Donuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). Cut the dough into 9 donuts using a 3½-inch round cutter. Transfer the donuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.

Fry the Donuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the donuts. Place the sugar in a small bowl and set aside.

Working with three donuts at a time, carefully lower the donuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the donuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon or a spider strainer, remove the donuts to the paper towel-lined baking sheet. Repeat with the remaining doughnuts.

As soon as the donuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the donuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.

Fill the Donuts: While you're waiting for the donuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.

Transfer the cream to a pastry bag fitting with a small round decorating tip. Poke a hole in the side of each donut and fill with pastry cream. The donuts should be served as soon as they are filled.