Bavarian Cream Donuts

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, yeast, and salt. In another bowl, combine the warm milk, melted butter, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. This slow rise develops flavor and ensures a light, airy texture.
3. Shape the donuts
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut out circles. Place the cut donuts on parchment-lined baking sheets, leaving space between each. Cover loosely with plastic wrap and let rise for another 30-45 minutes, until puffy.
4. Make the Bavarian cream
   While the dough is rising, prepare the custard filling. In a medium saucepan, heat the milk until steaming. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale yellow. Slowly pour half the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-4 minutes). Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap directly on the surface and refrigerate until chilled.
5. Fry the donuts
   Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower 2-3 donuts into the hot oil and fry until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining donuts, allowing the oil to return to temperature between batches.
6. Fill the donuts
   Once the donuts have cooled completely, use a piping bag fitted with a long, narrow tip to inject the chilled Bavarian cream into the sides of each donut. Insert the tip about halfway into the donut and gently squeeze the filling in, being careful not to overfill.
7. Finish and serve
   Dust the filled donuts generously with powdered sugar just before serving. For best results, serve the same day they are made. If you need to store them, keep in an airtight container at room temperature for up to 24 hours.