Vanilla Cream–Filled Doughnuts

Ingredients

• 2.5 teaspoons yeast fresh dry
• 7 tablespoons butter cut into 6 to 8 pieces at room temperature ()
• 9 servings canola oil for frying
• 3  eggs 
• 90 grams cup heavy whipping cream 
• 2 teaspoons kosher salt 
• 160 grams milk at room temperature
• 9 servings pastry cream chilled
• 270 grams sugar 
• 490 grams flour all-purpose

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• plastic wrap
• kitchen thermometer
• stand mixer
• spatula
• slotted spoon
• pastry bag

Directions

1. In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast.
2. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
3. Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
4. Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
5. When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels.
6. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
7. Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
8. To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream. You should have about 3 cups.
9. When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut.
10. Serve immediately.
11. From Flour: Spectacular Recipes from Boston's Flour
12. Bakery + Cafe by Joanne Chang with Christie Matheson. Text copyright © 2010 by Joanne Chang; photographs copyright © 2010 by Keller + Keller. Published by Chronicle Books LLC.