* 2 tbsp warm water
* 1 tbsp active dry yeast
* ¾ cup warm milk
* ¼ cup sugar, plus 1 ½ cups to coat
* 1 large egg
* ¼ cup shortening
* 2 cups all purpose flour
* ½ cup cake flour
* ½ tsp salt
* 4 cups corn oil (to fry)
* 1 ¼ cups milk
* yolks from 2 large eggs
* 1/3 cup sugar
* 2 tbsp cornstarch
* ½ tbsp vanilla extract
* 2 tbsp butter
* 1 cup whipping cream, whipped to still peaks
1) Place warm water in the bowl of an electric mixer fitted with the dough hook attachment. Sprinkle yeast over. Let it stand for 5 minutes or until foamy.
2) Add milk, ¼ cup sugar, egg and shortening. Mix on low speed for 3 to 5 minutes.
3) Combine flours and salt in another bowl; mix well.
4) Add 1 cup of flour mixture to milk mixture and mix on low speed for 3 to 5 minutes.
5) Add remaining flour mixture, ½ cup at a time. Knead dough for about 10 minutes on low speed or until dough is smooth, elastic and pulls away from the sides of the bowl. (Note: You can add 1 to 2 tablespoons all purpose flour if dough is still sticky after 15 minutes of kneading.)
6) Transfer dough to a greased bowl and cover with plastic wrap. Allow to rise until double in size, about 30 minutes.
7) Meanwhile, make the vanilla cream filling: Place milk in a saucepan and bring to a boil.
8) Whisk together yolks, sugar, cornstarch and vanilla in a medium bowl. Pour half of the hot milk into the yolk mixture; mix well. Pour milk-yolk mixture back into the saucepan. Whisk continuously over medium heat until thick, about 10 to 12 minutes. Add butter and mix well.
9) Transfer mixture to a large bowl and place plastic wrap directly on the surface. Let cool to room temperature then chill in the refrigerator.
10) Gently fold 1 cup chilled vanilla mixture into whipped cream; whisk lightly. Transfer to a pastry bag fitted with a no. 7 plain round tip. Refrigerate until ready to use.
11) Once dough has doubled in size, gently punch down then turn onto a lightly floured surface. Roll out using a rolling pin until 1/3 –inch thick.
12) Cut dough into circles using a floured 3 ½-inch round cookie or doughnut cutter. Transfer rounds to parchment paper-lined sheet pans. Allow to rise, uncovered, until double in size, about 15 to 20 minutes.
13) Heat oil to 350˚F in a deep, heavy-bottomed pan. Slide doughnuts into the hot oil using a wide spatula or turner. When they rise to the surface, turn them over. Fry until golden on each side.
14) Remove from a pan using a slotted spoon. Drain on a wire rack. Let cool for a few seconds. Place remaining sugar on a plate. Coat doughnuts with sugar. Transfer to a wire rack and continue to cool.
15) Make a hole on the sides of the doughnuts using the piping tip. Squeeze in filling. Serve immediately.