Ingredients (Makes 12 donuts):

For Vanilla Custard Cream:

3 egg yolks

50g cane sugar

16g cake flour

250ml milk

1/3 vanilla beans

For Chocolate Custard:

3 egg yolks

45g granulated sugar

16g cake flour

250ml milk

50g sweet chocolate

For Donuts:

350g bread flour

150g cake flour

70g granulated sugar

6g salt

6g instant dry yeast

2 eggs + milk = 285g

45g unsalted butter

For Coating:

Granulated sugar

Cocoa powder

Directions:

Prepare Vanilla Custard Cream:

In a bowl, whisk together egg yolks and cane sugar.

Sift in cake flour and mix until smooth.

In a saucepan, heat milk and scraped vanilla beans until just before boiling.

Gradually add the milk to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.

Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator.

Prepare Chocolate Custard:

Repeat the same process as the vanilla custard, but add chopped sweet chocolate to the milk while heating.

Continue with the same steps as the vanilla custard.

Prepare Donuts:

In a large bowl, mix together bread flour, cake flour, granulated sugar, salt, and instant dry yeast.

Add the eggs and milk mixture, and knead until combined.

Add unsalted butter and knead until the dough is smooth and elastic.

Cover and let the dough rise until doubled in size.

Roll out the dough and cut out circles. Let them rise again.

Fry the donuts in hot oil until golden brown, then drain on paper towels.

Assemble Donuts:

Once the donuts have cooled, make a small hole and fill half with vanilla custard and the other half with chocolate custard.

Roll the donuts in granulated sugar, or dust with cocoa powder for the chocolate-filled side.

Enjoy your delicious Custard Cream Donuts, perfect for a sweet treat or dessert!