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Ingredients Quantity
For the donut batter
All-purpose flour : 3 ½ cups
Granulated sugar : ¼ cup
Active dry yeast : 2 ¼ teaspoons (1 packet)
Salt : 1 teaspoon
Hot milk : 1 cup (110°F or 43°C)
Unsalted butter : 4 tablespoons, melted
Eggs : 2 large
Vanilla extract : 1 teaspoon
Vegetable oil : For frying
For the vanilla custard filling
Whole milk : 2 cups
Granulated sugar : ½ cup
Egg yolks : 4 large
Cornstarch : ¼ cup
Vanilla extract : 2 teaspoons
Butter : 2 tablespoons
For the coating
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