Boston Cream Donuts

In warm milk, stir in the yeast, sugar, and a portion of the flour from the total amount, mix well, and let sit for 10 minutes.

Add the egg, salt, and gradually incorporate the remaining flour.

Next, add the butter piece by piece, kneading until fully incorporated into the dough, then knead for another 3 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap, and let rise in a warm place for an hour.

For the filling, whisk the starch and sugar together in a saucepan, add the egg yolks and a splash of milk, whisk quickly, and pour in the remaining milk.

Cook over medium heat, stirring constantly with a spatula and whisk, until it comes to a boil and thickens for another minute, then stir in the butter, transfer to a bowl, and press plastic wrap directly onto the surface.

Punch down the dough slightly, roll it out to a thickness of 1–1.5 cm, cut out 7 cm circles, and place them on individual squares of parchment paper.

Cover the donuts with plastic wrap and let rest for 10 minutes.

Heat oil in a heavy-bottomed pan and fry the donuts on both sides until golden and cooked through.