Directions

• Dissolve the yeast into the milk and set aside for a few minutes
• Combine all the dry ingredients into a large bowl, then mix in eggs, butter, and the yeast mixture. Mix until smooth, either with a spoon, stand mixer, or your hands.
• Pour out onto a countertop and knead until smooth
• Place the dough-ball into a greased bowl, cover with a wet towel and let rise for 1 hour
• Dump the dough onto a floured work surface and roll out to about 0.5 – 0.75″ thick
• Cut out your donuts using biscuit cutters. Leftover dough can be rerolled or twisted for cinnamon twists
• Place the shaped donuts onto a baking sheet and cover with a damp towel for 45 min to an hour
• Heat oil in a large dutch oven to 350 F. Fry each donut for about 2 minutes per side
• Transfer to a wire rack to cool, topping and/or filling as desired
• Cinnamon Sugar Topping
• Combine ingredients. Top the donuts immediately after frying, while still extremely hot
• Chocolate Glaze
• Combine the hot milk to the chocolate and mix until melted. Mix in remaining ingredients
• Wait for donuts to completely cool, dip in the glaze
• Vanilla Creme Filling
• Combine yolks, eggs, sugar, and cornstarch in a bowl and whisk until smooth
• Meanwhile, add milk to a saucepan. Stir in the vanilla beans and add the pod to steep. Heat until almost boiling, then remove the vanilla pod.
• Temper the egg mixture by very slowly mixing in about half of the hot milk.
• Return the tempered egg and milk mixture to the saucepan and whisk continuously over medium heat for about 5 minutes, until thickened
• Transfer to a bowl, cover with plastic wrap making direct contact with the top of the filling, and chill for at least 2 hours
• Make an entry hole into the doughnuts, then fill them up