Ingredients
Scale
For the Pastry Cream Filling:
- 1 & ½ cups (360mL) milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup (180mL) lukewarm milk (around 110°F)
- ¼ cup (50g) granulated sugar, divided
- 2 & ¼ teaspoons (7g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 & ½ cups (300g) all-purpose flour, spoon and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
Instructions
- Heat the Milk: Pour 1 & ½ cups of milk into a medium-sized saucepan and set over medium heat. Heat until the milk begins to steam and small bubbles form around the edges. Remove from heat and set aside.
- Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, ¼ cup sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Thicken the Pastry Cream: Strain the mixture back into the saucepan to remove any lumps. Cook over medium heat, whisking continuously, until the mixture boils and thickens to a soft pudding consistency (around 5-10 minutes).
- Add Butter and Vanilla: Remove from heat, then whisk in the butter and vanilla extract. Transfer the pastry cream to a heat-safe bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1-2 hours until cold and set.
Notes
Serving and Presentation Ideas
Arrange the donuts on a platter with a dusting of powdered sugar for a simple yet elegant presentation. Alternatively, serve with fresh berries or a dollop of whipped cream for a burst of color and flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert