Ingredients:

  • 240 ml (1 cup) Whole Milk (for cream)
  • 120 ml (½ cup) Heavy Cream (Double Cream, for cream)
  • 1 large Vanilla Bean, split and scraped (or 1 tsp good quality vanilla extract)
  • 4 large Egg Yolks, room temperature
  • 100 g (½ cup) Granulated Sugar (for cream)
  • 40 g (⅓ cup) Cornflour (Cornstarch)
  • 30 g (2 Tbsp) Unsalted Butter, cold, cut into cubes (for cream)
  • 120 ml (½ cup) Whole Milk, warmed (around 43°C / 110°F, for dough)
  • 10 g (2 ¼ tsp) Active Dry Yeast
  • 50 g (¼ cup) Granulated Sugar, plus a pinch (for dough)
  • 400 g (3 ¼ cups) All-Purpose Flour (Plain Flour), plus extra for dusting
  • 1 tsp Fine Sea Salt
  • 2 large Eggs, room temperature (for dough)
  • 55 g (4 Tbsp) Unsalted Butter, softened, cut into cubes (for dough)
  • 5 Litres (approx. 6 cups) Neutral High-Smoke-Point Oil (for frying)
  • 170 g (6 oz) Dark Chocolate (55-70% cocoa solids), finely chopped (for glaze)
  • 120 ml (½ cup) Heavy Cream (Double Cream, for glaze)
  • 15 g (1 Tbsp) Unsalted Butter, room temperature (for glaze)

Instructions:

  1. STAGE 1: Make the Pastry Cream. In a saucepan, combine milk, heavy cream, and vanilla. Bring to a simmer, remove from heat, and steep for 10 minutes.
  2. In a separate bowl, whisk egg yolks, sugar, and cornflour until pale yellow. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
  3. Return the mixture to the saucepan. Cook over medium-high heat, whisking vigorously, until the cream thickens significantly and bubbles. Remove from heat, whisk in the cold butter, and chill for at least 60 minutes with plastic wrap pressed directly onto the surface.
  4. STAGE 2: Prepare the Yeast Dough. Combine warm milk, yeast, and a pinch of sugar; let stand until foamy (5–10 minutes). Add remaining sugar, flour, and salt. Add the eggs one at a time and knead for 5 minutes.
  5. Gradually add the softened butter, one cube at a time, mixing until incorporated. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draught-free spot until doubled in size (1 to 1.5 hours).
  7. STAGE 3: Cut and Proof. Gently punch down the risen dough and roll it out to a thickness of about 1.5 cm. Use a round cutter to cut out the doughnuts and place them on parchment-lined baking sheets.
  8. Cover the doughnuts loosely and let proof in a warm place for 45–60 minutes, or until visibly puffy.
  9. STAGE 4: Fry. Heat neutral oil in a heavy pot to a stable temperature of 175°C (350°F). Gently place 3-4 doughnuts into the hot oil. Fry for 90 seconds to 2 minutes per side until deep golden brown.
  10. Remove fried doughnuts to a wire rack lined with paper towels to drain and cool completely before filling.
  11. STAGE 5: Assembly. Make the Glaze: Pour simmering heavy cream over chopped chocolate, let stand, then stir until smooth. Whisk in the final tablespoon of butter until the glaze is glossy.
  12. Spoon the chilled pastry cream into a piping bag fitted with a long, thin tip. Pierce the side of a cooled doughnut and pipe the cream into the center until the pastry feels heavy and slightly puffed.
  13. Dip the top of each filled doughnut into the warm chocolate glaze and allow the glaze to set slightly before serving.