YOU’LL NEED THE FOLLOWING INGREDIENTS :
2-1/2 tsp. active dry yeast, or 2/3 oz. fresh cake yeast
2/3 cup milk, room temperature
3-1/2 cups unbleached all-purpose flour, plus more for the baking sheet
1-1/3 cups sugar
2 tsp. coarse salt
3 large eggs
7 tbsp. unsalted butter, room temperature, cut into 6-8 pieces
Canola oil, for frying
6 tbsp. heavy cream
Pastry cream, chilled
HOW TO MAKE CREAM-FILLED DOUGHNUT?
Mix yeast and milk in the bowl of an electric mixer with a dough hook attachment. Let sit for about a minute, or until the yeast is gone. Mix the flour, 1/3 cup sugar, salt, and eggs on low speed for about a minute, or until the dough comes together. Keep mixing on low for another two to three minutes. Add a few pieces of butter at a time, waiting to add more until the butter is fully mixed in and the dough is soft, about 5 to 6 minutes.
Take the dough out of the bowl and tightly wrap it in plastic wrap. Keep in the fridge for at least 6 hours and no longer than 15 hours.
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