Soft and Fluffy Custard Cream Donuts Recipe

Instructions

1. Mix egg yolk with sugar and salt, then add cornstarch and mix. Add vanilla bean paste and mix.
2. Add milk and mix evenly, then put it on low heat and boil it until it thickens and bubbles rise.
3. Add butter, mix, transfer to a bowl, and use plastic wrap to prevent air from contacting the top and cool in the refrigerator. (Hand kneading is also possible)
4. Add yeast to warm milk (about 40 degrees), mix, and put in a kneader.
5. Add sugar, salt, and egg and mix, then add strong flour and knead for about 10 minutes.
6. Add butter and knead for about 10 minutes. Put it in a bowl, cover it with plastic wrap, and ferment it until it expands 2~3 times. (About 1 hour)
7. Remove the gas from the dough, cut it into 8 pieces, circle it, cover it with plastic wrap, and ferment it for about 15 minutes.
8. After removing the gas from the dough and rounding it, make a hole in the middle and stretch the dough little by little to make a donut shape.
   (I made this because it can be made without cutting dough)
9. Place the dough on top of the parchment paper, cover it with plastic wrap, and ferment for about 30 minutes.
10. Put the dough in oil at about 160 degrees and fry it on both sides until the color changes.
11. Dip in sugar and eat as is or cut in half and enjoy with custard cream.