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1. 1

   Activate the yeast: In a small bowl, combine the warm milk (ensure it's not too hot, or it will kill the yeast) with 1 tablespoon of the granulated sugar (from the dough ingredients) and the active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the enriched dough: In a large mixing bowl, combine the flour, the remaining granulated sugar, and the salt. Create a well in the center. Pour in the activated yeast mixture and the 3 whole eggs. Mix with a wooden spoon or your hands until a shaggy dough forms.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic. Gradually incorporate the softened butter, a little at a time, continuing to knead until fully absorbed. The dough should be soft and slightly sticky but manageable.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size. The dough should feel puffy and airy.

   ⏱️ 1.5 - 2 hours
5. 5

   Prepare the custard cream: While the dough is rising, make the custard. In a medium bowl, whisk together the egg yolks, 150g granulated sugar, and cornstarch until smooth. In a saucepan, heat the 500ml milk and vanilla extract until just simmering (do not boil). Gradually whisk about half of the hot milk into the egg yolk mixture to temper it. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency. This should take about 5-8 minutes. Remove from heat, pour into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely. Chill in the refrigerator until ready to use.

   ⏱️ 20 minutes (plus chilling time)
6. 6

   Shape the doughnuts: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.

   ⏱️ 10 minutes
7. 7

   Second rise: Cover the shaped dough balls loosely with plastic wrap or a damp towel. Let them rise in a warm place for another 30-45 minutes, or until they have puffed up significantly and look almost doubled again. They should be light and airy to the touch.

   ⏱️ 30 - 45 minutes
8. 8

   Heat the oil for frying: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven (at least 3 inches deep). Heat the oil over medium-high heat to 175-180°C (350-355°F). Use a thermometer to ensure the correct temperature. If the oil is too cool, the doughnuts will be greasy; if too hot, they will burn before cooking through.

   ⏱️ 10 minutes
9. 9

   Fry the doughnuts: Carefully place 2-3 dough balls into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, until they are a deep golden brown and puffed up. Use a slotted spoon or spider strainer to turn them and remove them from the oil.

   ⏱️ 5-7 minutes per batch
10. 10

    Drain and coat: Remove the fried doughnuts from the oil and place them on a wire rack set over paper towels to drain any excess oil. While they are still warm, roll them in the 100g of granulated sugar set aside for coating.

    ⏱️ 5 minutes
11. 11

    Fill the doughnuts: Once the doughnuts have cooled slightly but are still warm (this makes them easier to fill), use a sharp knife to make a small slit on the side of each doughnut or poke a hole through the side. Fill a piping bag fitted with a small, round tip with the chilled custard cream. Pipe the custard generously into each doughnut until it feels full and slightly heavy. You should have about 400g of custard cream ready for filling.

    ⏱️ 10 minutes