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Instructions
Make the dough:
In a large mixing bowl, combine the flour, dry yeast, and sugar.
Add the eggs, milk, and liqueur (if using), and mix until a rough dough forms.
Gradually add the butter and salt, kneading until the dough is smooth and elastic, about 8 to 10 minutes.
Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and fry the doughnuts:
Once the dough has risen, punch it down and roll it until about 1 inch thick.
Cut out rounds using a doughnut or cookie cutter.
Place the doughnuts on a baking sheet, cover, and let them rise for another 30 minutes until puffed.
Heat the oil in a saucepan to 350°F (175°C) and fry the doughnuts until golden brown on both sides. Drain on paper towels and let cool.
Make the custard filling:
In a saucepan, heat the milk until it begins to boil, then remove from heat.
In a separate bowl, whisk together the egg yolks, sugar, cornflour, vanilla, and salt until smooth.
