Cereal Milk Cream-Filled Donuts

Steps

Make the Donuts

1. 1

   In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, yeast, eggs, and water. Mix on medium speed for 6-8 minutes; the dough will still be loose and sticky.

   Start 6-minute timer
2. 2

   Add the softened butter in 3 additions. Once all the butter is incorporated, switch to the dough hook attachment, then continue mixing on medium for 6–8 minutes more until the dough is smooth and elastic.

   Start 8-minute timer
3. 3

   Lightly grease your hands and shape the dough into a rough ball. Transfer to a well-greased large bowl and cover with plastic wrap.

4. 4

   Choose a rise method: For same-day, let rise at room temperature until doubled (1.5–2 hours). For overnight, let rest at room temperature for 30 minutes, then refrigerate for 8–24 hours.

   Start 2-hour timer

Make the Cereal Milk

5. 5

   To make the cereal milk: Heat 5 cups of milk in a saucepan until steaming. Pour over 4 cups of cereal in a bowl and let steep for 20–30 minutes. Strain through a fine mesh strainer, pressing to extract all liquid. Measure out 2.5 cups for the filling.

   Start 30-minute timer

Make the Crème Diplomate

6. 6

   To start the Crème Diplomate: In a bowl, whisk together 1/2 cup of the cereal milk and the cornstarch. Add the sugar, egg yolks, and salt, whisking until smooth.

7. 7

   In a saucepan, heat the remaining 2 cups of cereal milk and milk powder until steaming. Slowly drizzle a couple ladles of hot milk into the egg mixture while whisking constantly to temper.

8. 8

   Pour the warmed mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened to a pudding consistency and bubbling. Cook for 1 minute more once bubbling.

   Start 1-minute timer
9. 9

   Remove from heat, stir in vanilla, and transfer to a bowl. Press plastic wrap directly onto the surface and chill completely (at least 45 minutes).

   Start 45-minute timer

Shape and Fry

10. 10

    Prepare for shaping: Cut 12 squares of parchment paper (4 inches each). Turn risen dough onto a lightly floured surface and divide into 12 equal portions (65–70g each).

11. 11

    Shape each piece into a smooth ball by tucking edges and rolling on an unfloured surface. Place each on a parchment square. Let rest 10–15 minutes, then press into flattened discs.

    Start 15-minute timer
12. 12

    Cover loosely and let rise until very puffy and airy, about 60–75 minutes.

    Start 75-minute timer
13. 13

    Heat 2 inches of oil in a large pot to 340–345°F (170–170 °C) (171–174°C (350–350 °F)). Prepare a tray with paper towels and a bowl of sugar for coating.

14. 14

    Fry donuts in batches of 3–4. Lower them into the oil with the parchment; remove the paper with tongs once it releases. Fry for 90–120 seconds per side until deep golden brown.

    Start 2-minute timer
15. 15

    Transfer to paper towels and immediately toss in granulated sugar (if using). If glazing, let cool slightly before dipping.

Fill Donuts

16. 16

    Finish the filling: Whisk the chilled pastry cream until smooth. In a separate bowl, whip heavy cream and powdered sugar to medium peaks. Fold the whipped cream into the pastry cream in two additions.

17. 17

    Pierce a hole in the side of each donut with a knife or skewer, creating a cavity inside. Pipe the Crème Diplomate into each donut until generously filled. Serve immediately.