Boston Cream Donuts

Ingredients:

• 2 3/4 cups bread flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) instant yeast
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 cup whole milk, warmed to 105°F to 115°F
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• Vegetable oil, for frying

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. Add the warm milk, vanilla, and egg yolks. Mix until smooth.
2. Add the remaining flour and the butter and mix until incorporated. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic wrap and set in a draft-free place to rise for 1 hour, or refrigerate for up to 12 hours.
3. Lightly flour 2 baking sheets. Roll out the dough on a lightly floured surface and cut with a floured donut cutter or a 3- to 3-1/2-inch biscuit cutter. Discard the dough scraps, or cut into pieces to fry separately after the donuts are done, as snacks.
4. Place the donuts and donut holes at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise a second time until they are puffy and nearly double in size, about 15 to 30 minutes.
5. The donuts are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses, it has overproofed and you can reroll the dough and cut it once).
6. While the donuts rise, fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan). Heat over medium-high heat until a deep-frying thermometer registers 360°F. Using a spatula, carefully lower a few donuts into the oil; do not crowd the pot.
7. Fry for 1 to 2 minutes per side, turning a few times, until the donuts are a light golden brown and cooked through.
8. Remove with a spider or slotted spoon, drain on a wire rack over a paper towel. Repeat with the remaining donuts and donut holes. Be sure to keep the temperature consistent while frying.

Ingredients:

• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• Pinch of fine sea salt
• 3 large egg yolks
• 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 2 tablespoons (1/4 stick) cold unsalted butter, cut into pieces

Directions:

1. In a saucepan, stir together the cream, milk, 2 tablespoons of the sugar, and the salt. Warm over medium-low heat until gently simmering, stirring to dissolve the sugar.
2. In a heatproof bowl, whisk together the egg yolks and the remaining 2 tablespoons of sugar. Whisk in the cornstarch mixture. Slowly pour about half of the warm cream mixture into the yolk mixture, whisking constantly.
3. Scrape the yolk mixture into the saucepan. Cook, stirring constantly, until the custard is thickened and glossy, about 3 minutes.
4. Remove from the heat and stir in the vanilla extract and the butter until melted. Pour the pastry cream through a medium-mesh sieve into a bowl, press a piece of plastic wrap directly onto the surface of the custard, and let cool completely. (You can cool the custard down quickly by setting the bowl in a larger bowl filled with ice water.)
5. Refrigerate until chilled before using; the pastry cream can be kept in the refrigerator, covered, for up to 3 days.

Ingredients:

• 2 cups powdered sugar, also known as confectioners’ sugar, sifted
• 1/3 cup natural unsweetened cocoa powder, sifted
• Pinch of fine sea salt
• 2 tablespoons whole milk
• 2 teaspoons pure vanilla extract

Directions:

1. Whisk together the powdered sugar, cocoa powder, and salt. Slowly add the milk and vanilla and whisk until the glaze is very smooth.
2. Working with 1 donut round at a time and using a paring knife or a wooden skewer, carefully carve a small opening in the side of each round, forming a cavity.
3. Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream. Pipe a few tablespoons into each donut round.
4. Glaze the filled donuts, and then transfer to a rack to let the glaze set.