The Greatest Homemade Vanilla Cream-Filled Doughnuts

There are a lot of great breakfast pastries out there, guys. But none of them, not even the holy of holiest of French pastries -- the croissant -- can stand up next to a good doughnut. We know that the croissant is flaky, buttery and, well, French, but doughnuts are doughy, sugary and, sometimes, chocolate frosted. When you sink your teeth into a freshly-made, still-warm doughnut it tastes like pure joy. Especially when they're homemade.

This is A recipe for sweet, yeasted Vanilla Cream-Filled Doughnuts that are tossed in sugar and filled with a light vanilla cream.

Ingredients:

For the Pastry Cream:

• 1½ cups whole milk
• 4 egg yolks
• ½ cup granulated sugar
• ¼ cup cake flour
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream

For the Dough:

• 2½ teaspoons active dry yeast
• 2 teaspoons kosher salt
• ⅔ cup whole milk, at room temperature
• 3½ cups all-purpose flour
• ⅓ cup granulated sugar
• 3 eggs
• 7 tablespoons (3½ ounces) unsalted butter, at room temperature, cut into 8 pieces

For Frying:

• 1 gallon canola oil

For the Coating:

• 1 cup granulated sugar

Instructions:

1. 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.
2. 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).
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