**Vanilla Pastry Cream
Yeast Donuts :
1½ cups (375 ml) (12 ounces) milk
2½ ounces (71 g) (1/3 cup) vegetable shortening
1/3 cup (79 ml) (2.67 ounces) warm water, 35° to 41° C (95° to 105° F)
2 packages (14 g) (½-ounce) instant yeast
2 large eggs, beaten
¼ cup (56 g) granulated sugar
1½ teaspoons salt
1 teaspoon freshly ground nutmeg
5¼ cups (652 g) (23 ounces) plain (all-purpose) flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1½ gallons (3.79 to 5.68 litres), depending on fryer), for oiling bowl.
In a medium-sized saucepan set over medium heat, heat the milk until warm enough to melt the shortening. Place the shortening in a small bowl and pour the warmed milk over it. Stir with a spatula until shortening has melted, set aside.
Place the warm water in a small bowl and sprinkle the yeast over it. Let dissolve for 5 minutes. After 5 minutes, pour the yeast into the bowl of an electric stand mixer.
Add the milk and shortening mixture (make sure the mixture has cooled to lukewarm first).
Add the eggs, sugar, salt, nutmeg and half of the flour.
Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn up to medium speed and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
Transfer dough to a well-oiled large bowl, cover, and let rise until doubled in size, about 1 hour.
Dust a clean work surface with flour. Roll out dough to 3/8-inch (.95-cm) thick. Cut out dough using a 3-inch doughnut/cookie cutter or pastry ring. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365° F (185° C). Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in a baking sheet. Allow doughnuts to cool for 15 to 20 minutes prior to filling and glazing.
Vanilla Pastry Cream:
Makes about 2 cups:
1½ cups (375 ml) (12 ounces) whole milk
½ cup (113 grams) caster (super fine granules) sugar
¼ cup (25 g) cake flour, sifted
½ teaspoon Kosher salt
4 large egg yolks
1 teaspoon pure vanilla extract
Place the milk in a medium-sized saucepan and set over medium heat; heat the milk until bubbles just start to form around the edges.
Meanwhile, place the sugar, flour, and salt into a small bowl; stir together to combine.
Place the eggs in a medium-sized bowl, whisk until well combined. Gradually add the flour mixture and continue to whisk until thick and pasty.
Remove the milk from the heat and gradually add to the egg mixture, whisking constantly. Return the mixture to the saucepan, place over medium heat. Bring to the boil, whisking constantly, about 3 minutes. Boil, whisking constantly, for 10 seconds, remove immediately from heat.
Strain pastry cream through a fine mesh sieve into a small bowl. Add the vanilla extract and whisk until well combined. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Let cool and then refrigerate until ready to use.
2 cups confectioners’ sugar, sifted
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
4 ounces bittersweet chocolate, chopped
Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.
Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.
Decrease the heat to low, add the chocolate, and whisk until melted.
Turn off heat, add the confectioners’ sugar, and whisk until smooth.
Assembling Boston Cream Donuts:
6 tablespoons heavy cream, 35%
Vanilla Pastry Cream
Chocolate Glaze (place the glaze over a bowl of warm water)
Red, White & Pink Heart-Shaped Sprinkles
In a small-sized bowl, using an electric hand mixer, whisk heavy cream until stiff peaks form.
Remove Vanilla Pastry Cream from the refrigerator; using a large spatula, gently fold the whipped cream into the pastry cream.
Transfer pastry cream to a pastry bag fitted with a small round tip, set aside.
Using a small paring knife poke a hole in the side through the centre of each cooled donut.
Insert tip into the donut hole, fill, and wipe any excess pastry cream with the tip of your finger and return to wire rack. Repeat with remaining donuts.
Dip each donut in Chocolate Glaze, immediately dust with sprinkles and return to wire rack. Let glaze set for 30 minutes before serving (if you can wait that long!). Enjoy!