Enjoy the perfect combination of rich brioche and creamy pastry cream in these mini donuts.
2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup warm milk
2 large eggs
1/2 cup unsalted butter, melted
Vegetable oil for frying
For the Pastry Cream:
2 cups whole milk
1/2 cup sugar
4 egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes or until it becomes frothy.
Add the yeast mixture and eggs to the flour mixture and stir until well combined.
Gradually add the melted butter, continuing to stir until the dough is smooth.
Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
In a saucepan, combine the milk and sugar and heat over medium heat until the sugar has dissolved.
In a separate bowl, whisk the egg yolks, cornstarch, and vanilla extract.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and heat over medium heat, whisking constantly, until it thickens (around 5 minutes).
Let the pastry cream cool completely.
Roll the dough out to 1/2 inch thickness. Use a round cookie cutter or glass to cut out circles.
Spoon a small amount of the cooled pastry cream onto one half of each dough circle. Fold the other half of the dough over the filling to create a semi-circle.
In a deep saucepan, heat the vegetable oil over medium heat. Fry the filled doughnuts until golden brown (around 2-3 minutes per side).
Drain the donuts on paper towels and let them cool slightly. Serve warm. Enjoy!