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Vanilla Cream-Filled Doughnuts

Notes: 

These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.

Yield:
Makes nine 4-inch doughnuts

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Ingredients: 

1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
2/3 cup milk, room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar
2 teaspoons coarse salt
3 large eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil, for frying
6 tablespoons heavy cream
Pastry Cream, chilled


 

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