DONUTS by Liza Glinskaya 🍩

Yeast dough:
600 g flour (4 cups)
100 g eggs (2 eggs)
250 ml milk (1 cup + 2 tsp.)
20 g compressed yeast (0.7 ounce)
70 g sugar (1/3 cup)
50 g butter (0.45 stick, cold, 82%)
10 g salt (1/2 tbsp.)
Make yeast dough.
1. Heat the milk and dissolve the yeast in it.
2. Combine milk with yeast, sugar, eggs, flour, salt and knead the dough.
3. Stir the pieces of butter into the dough.
4. Cover the dough with plastic wrap and leave to rise in a warm, draft-free place for 1-1.5 hours.
5. Grease a baking sheet with butter and sprinkle with flour.
6. Crumple the dough and form into small balls (45-50 g), place on a baking sheet.
7. Cover with plastic wrap and leave to rise a second time for 1-1.5 hours in a warm, draft-free place.
Vanilla Custard:
500 ml milk (17 ounce)
100 g yolk (5 yolks)
60 g sugar (1/3 cup)
70 g butter (0.7 stick, 82%)
25 g flour (1/4 cup)
25 g cornstarch (3 tbsp.)
1/2 vanilla pod
Prepare the cream.
1. Mix yolks with sugar, add flour and starch, stir until smooth.
2. Heat milk until steaming, add vanilla seeds.
3. Send 1/2 part of milk with vanilla to the total mass, stir.
4. Return the mass to the saucepan, bring to a boil with constant stirring, the mass should boil for 30-40 seconds.
5. Add butter, stir until smooth.
6. Transfer to a bowl, cover with foil in contact, send to the refrigerator.
For deep fat:
1 liter of vegetable oil (4 cups, refined)
100 g sugar (1/2 cup)
3-5 g cinnamon powder (0.5 tsp)
🍩Fry donuts.
1. Mix sugar and cinnamon.
2. Heat the oil and fry the donuts in 2-3 portions.
3. Place on a paper towel.
4. Dip in cinnamon sugar.
5. Transfer the cream to a pastry bag and fill the donuts with the cream.