Krapfen

Ingredients

• Pastry Cream
• 500 ml (2 cups) whole milk
• 1 teaspoon pure vanilla extract
• 6 large egg yolks
• 180 g (3/4 cup + 2 1/2 teaspoons) caster (superfine granules) sugar
• 40 g (1/3 cup or 5 tablespoons) plain (all-purpose) flour, sifted
• Confectioners' sugar for dusting (about 1/3 cup)

Donuts

• 2 cups (50g) bread flour
• 2 cups (250g) all purpose flour
• 1/4 cup (50 g) superfine sugar
• 8 g (1 package) instant yeast or 25 g fresh yeast
• 1 teaspoon pure vanilla extract
• Zest of 1 orange
• Pinch of salt
• 250 ml warm milk (105° F and 110° F)
• 3 large eggs
• 3 1/2 Tablespoons (50 g) unsalted butter, cut into pieces
• Vegetable spray
• Vegetable or coconut oil, for frying

Directions

1. Pastry Cream
2. In a medium saucepan add milk and vanilla, bringing to a boil. Turn off heat and let sit for 10 minutes to cool just slightly on the burner.
3. In a large bowl, whisk together egg yolks and sugar until thick and pale.
4. Add the flour and whisk to well combine.
5. Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined.
6. Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes.
7. Remove from heat and strain through a mesh sieve. Discard any solids.
8. When pastry cream has completely cooled place in refrigerator to chill entirely.

Donuts

1. Line a large baking sheet with parchment paper and lightly grease with oil.
2. In a large bowl, whisk together flours, sugar, instant yeast, vanilla, zest and salt in a large bowl.
3. Over stove over medium heat, bring milk to a low simmer, and then remove.
4. Make a well in the flour and pour in the warm milk.
5. Work together the milk and the dry ingredients gently with a fork.
6. Add the eggs all at once; work together the ingredients until you have a rough ball of dough.
7. Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next.
8. Sprinkle flour onto a clean work surface.
9. Transfer to surface and knead until smooth and elastic (not sticky), 10 to 15 minutes.
10. Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1 1/2 to 2 hours.
11. When the dough has doubled in volume, transfer to a clean, floured work surface.
12. Roll the dough out into a large circle that is 1 cm thick.
13. Use a 7 cm cookie cutter to create circles.
14. Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about 1/2-hour and proceed to roll out and cut out rounds.
15. At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.
16. Place the rounds onto prepared tray and cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume and full of air, about 1-2 hours.
17. In a large heavy bottom pot or deep fryer, heat oil to 340F (170C).
18. Prepare a large plate with paper towel for cooked donuts.
19. Fry four to six at-a-time to ensure even frying. Fry until golden on both sides, 3 to 5 minutes.
20. Remove one-at-a-time, with a slotted spoon, drain on paper towels and immediately dust with sugar.

Filling

1. To fill, transfer pastry cream to a large pastry bag fitted with a 1 cm plain round tip.
2. Use a sharp paring knife to make a small hole (in the centre) on the top of each donut.
3. Insert pastry tip into the hole and pipe until they feel heavy.
4. Fill until a bit comes out the hole.
5. Serve that day for best results.
6. Extras can be stored airtight in fridge.