Instructions

• Make the pastry cream first so it has time to chill: in a medium heavy-bottomed saucepan whisk together ¼ cup granulated sugar, 1 ½ tablespoons cornstarch, and a pinch of salt. Whisk in 1 1/4 cup whole milk and 1 large egg yolk until smooth.
• Cook the pastry cream over medium heat, whisking constantly, until it thickens and comes to a bubble (about 5–8 minutes). Continue cooking and whisking for an additional 1–2 minutes. Remove from heat and whisk in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract.
• Transfer the pastry cream to a heat-proof container, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator for at least 4 hours or overnight.
• Prepare the enriched dough: combine ½ cup heavy cream, ½ cup whole milk, ¼ cup granulated sugar (dough sugar), and ¼ cup unsalted butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals, stirring between intervals, until the butter is melted and the mixture reaches 130°F on an instant-read thermometer.
• In the bowl of a stand mixer fitted with the dough hook, combine 3 ¼ cups all-purpose flour, 2 packets rapid rise yeast, and 1 teaspoon salt. Add the warm milk/butter mixture and mix on low just until the dough comes together.
• Add 2 egg yolks to the mixer and mix on low until incorporated. Then knead on low speed with the dough hook for 5 minutes.
• Turn the dough onto a lightly floured surface and hand-knead for 5–8 minutes, until the dough is smooth and springs back when gently poked.
• Form the dough into a ball, place it in a large greased bowl, cover, and let rest for 20 minutes.
• After the 20-minute rest, punch the dough down and roll it out on a lightly floured surface to ½-inch thickness. Use a 3-inch round cutter to cut out donuts. Re-roll scraps as needed.
• Place the cut donuts on a parchment-lined baking sheet, cover loosely with a clean kitchen towel, and let rise at room temperature until nearly doubled in size, about 1 hour.
• While the donuts are proofing, heat vegetable oil in a large, heavy-bottomed pot and use a candy thermometer to bring it to 360°F. Maintain the oil temperature between 350°F and 375°F while frying.
• Fry the donuts in batches, careful not to overcrowd the pot. Fry about 2–3 minutes per side, until golden brown, turning once. Transfer fried donuts with a spider or slotted spoon to a cooling rack set over paper towels to drain.
• Let the donuts cool until they are no longer hot to the touch (warm or room temperature) before filling.
• Fill the donuts: transfer the chilled pastry cream to a piping bag fitted with a small round tip (or a zip-top bag with a small corner snipped). Insert the tip into the side or bottom of each donut and pipe the cream into the center until filled.
• Make the chocolate ganache: heat 1/3 cup heavy whipping cream in the microwave for about 45 seconds, then pour it over 4 ounces semi-sweet chocolate chips in a heat-proof bowl. Let sit 2–3 minutes, then stir until smooth.
• Dip the tops of the filled donuts into the ganache, allowing excess to drip off, and place back on the rack to let the chocolate set.
• Serve once the chocolate is set. Store any leftovers refrigerated (pastry cream-filled donuts are best eaten within 1–2 days).