Yeast Donuts Recipe (with Video)

For yeast donuts
1. Start by heating some milk in a bowl to 110°F and then add 1 tsp of sugar along with 1 packet of active dry yeast. Stir to combine and set aside for 10 minutes.
2. In a large bowl combine 350 grams of all purpose flour with 75 grams of white sugar, and 1 tsp of table salt. Whisk to combine.
3. In the same bowl add 3 large egg yolks and the milk and yeast mixture. Using a wooden spoon or your hands, mix dough together until it forms a large shaggy mass. Turn out onto a lightly floured surface and knead for about 8 minutes. Once dough is smooth, add to an oiled bowl, cover, and let sit for about an hour or until it’s doubled in size.
4. Turn dough out onto a floured work surface, pat with a little bit of flour, and then roll out to about ½ inch thickness. Then use a biscuit cutter dusted with flour to cut the dough into donut rounds and place them on a rimmed floured baking sheet. Cover and let rise for 45 minutes.
5. Heat up vegetable oil in a cast iron skillet to 350°F.
6. Add donuts to the oil and cook for about 45 seconds per side. Remove from oil and place on a wire rack to let cool. Before half of the donuts cool completely, coat them in sugar.
7. Once cooled, take the donuts that are not covered in sugar and using a paring knife make an entry point into the side of the donut and add your cream with a piping bag. Once the cream is added, dip half the donut into the chocolate and let sit for about 20 minutes to harden.
8. On the sugar donuts, make an entry point with a paring knife and add some seedless raspberry jam with a piping bag.
9. Serve and enjoy!
For vanilla creme patissiere filling
1. Combine 3 egg yolks, 1 whole egg, 85 grams of sugar, and 30 grams of cornstarch. Whisk until smooth and creamy, and then add some vanilla paste.
2. Bring 2 cups of milk to an almost boil and SLOWLY add to your egg mixture whisking while combining.
3. Add entire mixture back to the saucepan and whisk over a medium low heat for about 5 minutes or until thick.
4. Transfer mixture to a bowl and add plastic wrap directly onto the cream and chill for at least 2 hours.
For chocolate glaze
1. Combine 4 ounces of chopped chocolate with ¼ cup of steaming whole milk, a little instant espresso powder, and a couple tablespoons of corn syrup. Whisk to combine.