Instructions
- Prepare the Donut Dough: In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 teaspoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the remaining ¼ cup granulated sugar, egg, egg yolks, melted butter, vanilla extract, and salt to the yeast mixture. Whisk well to combine.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a dough hook on low speed until a shaggy dough forms.
- If using a stand mixer, increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Pastry Cream: While the dough is rising, prepare the pastry cream. In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat until it just begins to simmer around the edges.
- In a separate medium bowl, whisk together the remaining ½ cup milk, granulated sugar, cornstarch, egg yolks, and salt until smooth and pale.
- Once the milk is simmering, slowly and gradually whisk about half of the hot milk into the egg yolk mixture to temper the eggs. This prevents them from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisk constantly over medium heat until the mixture thickens considerably and comes to a boil, about 2-4 minutes. Continue to whisk and boil for 1 minute to cook out the cornstarch flavor.
- Remove from heat and stir in the butter and vanilla extract until fully incorporated and smooth.
- Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and set.
- Shape the Donuts: Once the donut dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Roll the dough to about ½ to ¾ inch thickness. Using a 3-inch round cookie cutter or biscuit cutter, cut out as many donuts as possible. For square donuts, use a knife or a square cookie cutter to cut out squares of the same approximate size. Gather and re-roll the scraps once to cut out a few more donuts.
- Place the cut donuts on parchment-lined baking sheets, leaving some space between each. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for a second time in a warm place for 30-45 minutes, or until visibly puffy and almost doubled in size again.
- Fry the Donuts: While the donuts are undergoing their second rise, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350-360°F (175-182°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully lower 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
- Using a slotted spoon or spider, transfer the fried donuts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let them cool completely before filling and glazing.
- Prepare the Glaze and Topping: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of milk/cream, and vanilla extract until smooth. Add more milk/cream, a teaspoon at a time, if needed, to reach a pourable, but not too thin, consistency.
- Crush the chocolate sandwich cookies. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by pulsing them briefly in a food processor until you have a mix of fine crumbs and small chunks.
- Assemble the Donuts: Once the donuts are completely cooled and the pastry cream is chilled and firm, transfer the pastry cream to a piping bag fitted with a long, thin piping nozzle (like a Bismarck or bobby pin tip).
- Gently insert the nozzle into the side of each donut and pipe in the pastry cream until the donut feels slightly heavy and puffed.
- Dip the top of each filled donut into the prepared glaze, allowing any excess to drip off.
- Immediately sprinkle a generous amount of the crushed chocolate sandwich cookies onto the wet glaze.
- Place the finished donuts back on the wire rack to allow the glaze to set, about 15-20 minutes.
- Serve immediately and enjoy!
Cooking Tips and Variations
Dough Hydration: The key to fluffy donuts is a well-hydrated dough. If your dough feels too stiff after mixing, add a tiny bit more milk, half a teaspoon at a time, until it’s soft and pliable but not sticky. Conversely, if it’s too sticky, add a little extra flour. The dough should be slightly tacky to the touch.
Proofing Environment: For optimal rising, ensure your dough proofs in a warm, draft-free environment. A slightly warmed oven (turned off!) or a sunny spot on your counter are great options. Proper proofing ensures light, airy donuts instead of dense ones.
Frying Temperature is Crucial: Maintaining an oil temperature between 350-360°F (175-182°C) is vital. If the oil is too hot, the donuts will brown too quickly on the outside and remain raw inside. If it’s too cool, they will absorb too much oil, resulting in greasy donuts. Use a thermometer and adjust heat as needed.
Don’t Overcrowd the Pot: Fry only 2-3 donuts at a time, depending on the size of your pot. Overcrowding will lower the oil temperature and lead to uneven cooking.
Cooling is Key: Ensure both the donuts and the pastry cream are completely cooled before assembly. Warm donuts will melt the glaze and cream, and warm cream will be too runny to fill properly.
For Square Donuts: When cutting square donuts, you can use a pizza cutter or a sharp knife. Aim for pieces roughly 3×3 inches for a good size. Be mindful of waste, but don’t re-roll the dough too many times, as it can make the final donuts tough.
Variations:
- Filling Alternatives: Experiment with other delicious fillings! Try chocolate pastry cream (add cocoa powder to the custard base), lemon curd, raspberry jam, or even a simple whipped cream filling for a lighter touch.
- Topping Ideas: Instead of crushed cookies, consider sprinkles, toasted shredded coconut, mini chocolate chips, a drizzle of melted chocolate, or a dusting of cinnamon sugar.
- Glaze Flavors: Infuse your glaze with different flavors. A hint of almond extract, orange zest, or a tiny bit of instant coffee powder can elevate the taste.
- Baked Donuts: For a healthier alternative, you can bake the shaped donuts at 375°F (190°C) for 10-12 minutes, or until golden brown and cooked through. While the texture won’t be identical to fried, they’re still delicious!
- Spice it Up: Add a pinch of nutmeg or cardamom to your donut dough for a warm, aromatic flavor profile.
Storage and Reheating
Storage: These pastry cream-filled donuts are best enjoyed the day they are made. Because of the dairy-based pastry cream, they should be stored in an airtight container in the refrigerator. They will keep for up to 2-3 days, though the texture of the donut dough will gradually become less soft and fresh. The glaze may also become slightly sticky in the refrigerator.
Reheating: Reheating filled donuts can be tricky as the pastry cream can become runny. We generally do not recommend reheating these donuts, as they are truly best served at room temperature or slightly cool. If you must, you can gently warm them in a microwave for 10-15 seconds on low power to take the chill off, but be very careful not to overheat, which will melt the filling and glaze.
Frequently Asked Questions
What if my donut dough isn’t rising?
There are a few common reasons for dough not rising. First, check your yeast. If the milk wasn’t warm enough (between 105-115°F or 40-46°C) or was too hot, it could have killed the yeast. Ensure your yeast is fresh and active. Also, make sure your proofing environment is warm and free of drafts. If your kitchen is cold, try placing the dough in a slightly warmed (but turned off) oven with the door ajar.
Why are my donuts greasy?
Greasy donuts are usually a result of frying at too low a temperature. If the oil isn’t hot enough, the dough will absorb excess oil instead of cooking quickly and forming a crisp exterior. Always use a deep-fry thermometer to maintain the oil between 350-360°F (175-182°C). Also, don’t overcrowd the pot, as this can drop the oil temperature significantly.
Can I make the donut dough ahead of time?
Yes, you can! After the first rise, gently punch down the dough, place it in an oiled bowl, cover it tightly with plastic wrap, and refrigerate it overnight (up to 24 hours). The cold temperature will slow down the yeast activity. The next day, take the dough out, let it come to room temperature for about 30-60 minutes, then proceed with shaping, second rise, and frying as directed.
How do I get the pastry cream smooth and lump-free?
To achieve perfectly smooth pastry cream, ensure you whisk constantly, especially when tempering the eggs and when cooking the mixture over heat. If you do end up with a few small lumps, you can push the finished pastry cream through a fine-mesh sieve before chilling. This will ensure a silky-smooth consistency.