Boston Cream Doughnuts

Directions

1. In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
3. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
4. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
5. Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 3-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
6. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
7. Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pastry cream. With a small knife, pierce a hole into the side of each doughnut; fill with pastry cream.
8. For glaze, in a microwave, melt chocolate and heavy cream; stir until smooth. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.