homemade donuts

• Prep Time: 30 minutes

• Rise Time: 1 hour 30 minutes

• Cook Time: 15 minutes

• Total Time: About 2 hours 15 minutes

• Skill Level: Moderate

• Servings: 12 filled donuts

• Cuisine: American, French-inspired

• Course: Dessert, Snack, Breakfast

 Ingredients

For the Donut Dough:

• ¾ cup warm milk (about 110°F)

• 2¼ tsp active dry yeast (1 packet)

• ¼ cup granulated sugar

• 2 large eggs

• 6 tbsp unsalted butter, softened

• ½ tsp salt

• 3 cups all-purpose flour (plus more for kneading)

• Vegetable oil, for frying

For the Custard Filling:

• 2 cups whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 2 tbsp unsalted butter

• 2 tsp vanilla extract

For the Chocolate Glaze:

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips or chopped chocolate

• 1 tbsp unsalted butter (for shine)

 Instructions

 Step 1: Make the Donut Dough

1. In a large mixing bowl (or stand mixer bowl), combine the warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes, until frothy.

2. Add eggs, butter, salt, and 2½ cups of flour. Mix on medium speed using a dough hook (or by hand) until a soft dough forms.

3. Add more flour gradually until the dough is soft, slightly sticky, and pulls away from the bowl.

4. Knead for about 8–10 minutes until smooth and elastic.

5. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Tip: A slightly warm (not hot) oven with the light on makes a perfect proofing box.

 Step 2: Prepare the Custard Filling

While the dough is rising, make the custard:

1. In a medium saucepan, heat milk over medium heat until steaming but not boiling.

2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and smooth.

3. Slowly pour hot milk into the egg mixture while whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened—about 5 minutes.

5. Remove from heat, stir in butter and vanilla extract.

6. Transfer to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin), and chill in the refrigerator.

 Step 3: Shape and Second Rise

1. Once the dough has risen, punch it down and turn it out onto a lightly floured surface.

2. Roll to about ½ inch thickness.

3. Use a 3-inch round cutter (or glass) to cut out 12 circles.

4. Place the rounds on a parchment-lined tray, cover with a clean towel, and let rise for another 30 minutes, until puffy.

Step 4: Fry the Donuts

1. In a large, heavy-bottomed pot or Dutch oven, heat oil to 350°F (175°C).

2. Fry 2–3 donuts at a time for about 1–2 minutes per side, until golden brown.

3. Transfer to a wire rack with paper towels to drain and cool slightly.

 Step 5: Make the Chocolate Glaze

1. Heat cream in a small saucepan or microwave until just simmering.

2. Pour over chocolate chips in a bowl and let sit for 1 minute.

3. Stir until smooth, then mix in butter for a glossy finish.

4. Let cool slightly before dipping.

 Step 6: Fill the Donuts

1. Once donuts are cool enough to handle, use a paring knife to make a small hole in the side of each donut.

2. Fill a piping bag with the chilled custard and pipe it into the center of each donut until it feels full.

 Step 7: Glaze and Serve

1. Dip the tops of each filled donut into the chocolate glaze.

2. Let excess drip off and place on a wire rack until set.

3. Serve fresh!

Storage Tip: These donuts are best enjoyed the same day. You can refrigerate leftovers for 1–2 days, but they taste best fresh. Let them come to room temp before eating.

 Nutritional Information (Approx. per donut)

Note: These are estimates and vary based on ingredients and portion size.