Classic Yeasted Cream-filled Donut

Ingredients

• 2 1/4 tsp active dry yeast (one standard packet; bloom in warm milk before combining)
• 0.75 cup whole milk (warmed to approximately 110 degrees Fahrenheit)
• 3 cups all-purpose flour (plus extra for dusting)
• 0.25 cup granulated sugar
• 1 tsp fine salt
• 3 large egg yolks (room temperature)
• 4 tbsp unsalted butter (softened, cut into small pieces)
• 1 tsp pure vanilla extract
• 2 cups whole milk
• 4 large egg yolks
• 0.5 cup granulated sugar
• 3 tbsp cornstarch (or substitute plain flour for a more traditional texture)
• 2 tbsp unsalted butter (added off heat for richness and gloss)
• 1 tsp pure vanilla extract
• 4 -6 cups neutral frying oil (vegetable or canola; bring to 350 degrees Fahrenheit)
• 1 cup powdered sugar (for dusting after frying; or substitute a simple glaze of powdered sugar and milk)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Bloom the Yeast. Combine warm milk and yeast in a small bowl. Let stand 5-10 minutes until the mixture is foamy and fragrant. If it does not foam, the yeast is inactive and should be replaced before proceeding.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Build the Dough. In a stand mixer fitted with the dough hook, combine flour, sugar, and salt. Add the bloomed yeast mixture, egg yolks, and vanilla. Mix on low until a shaggy dough forms, then increase to medium. Add softened butter piece by piece, allowing each addition to incorporate before adding the next. Continue kneading on medium for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'First Proof. Transfer dough to a lightly oiled bowl, cover with plastic wrap or a clean cloth, and allow to rise in a warm spot until doubled in size - approximately 1 to 1.5 hours depending on ambient temperature.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Make the Pastry Cream. Warm milk in a saucepan over medium heat until just steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper. Return the entire mixture to the saucepan over medium heat and cook, stirring continuously, until thick and beginning to bubble - about 3-4 minutes. Remove from heat, stir in butter and vanilla. Press plastic wrap directly onto the surface of the cream and refrigerate until fully chilled and firm, at least 1 hour.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Shape and Second Proof. Punch down the risen dough and turn out onto a lightly floured surface. Roll to approximately 1/2-inch thickness. Cut rounds using a 3-inch cutter. Place on parchment-lined trays, cover lightly, and allow to proof a second time for 30-45 minutes until puffed.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fry. Heat frying oil to 350 degrees Fahrenheit in a heavy-bottomed pot. Fry donuts in small batches, 2-3 minutes per side, until deep golden brown. Do not crowd the pot, as this drops oil temperature and produces greasy results. Remove with a slotted spoon and drain on a wire rack or paper towels.', 'performTime': None}
7. 7{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill and Finish. Once donuts are cooled to room temperature, transfer chilled pastry cream to a piping bag fitted with a long filling tip. Insert the tip into the side of each donut and pipe a generous amount of cream into the center, feeling for slight resistance to confirm the donut is full. Dust liberally with powdered sugar or dip tops in a simple glaze. Serve the same day for best texture.', 'performTime': None}