(because it needs to be completely cool before use)

In a medium size bowl add all of your egg yolks, sugar and cornstarch and mix with a whisk until fluffy and light yellow color.

In a small saucepan add your milk and vanilla extract/ bean and cook on the stove until JUST simmer.

While whisking your egg mixture in one hand, slowly pour the hot mixture into it. (slowly because you don’t want to cook the eggs).

Once it’s all combined, put the mixture back into the saucepan and bring it back to the stove. Cook for about 5 minutes with constant stirring until thickened.

Once thick to your liking, take off the stove. Move into a new bowl and cover with plastic wrap and refrigerate for 2 hours.

Warm up your milk until lukewarm.

In a mixing bowl add your LUKEWARM milk and sprinkle your yeast into the bowl and let bloom for about 10 minutes.

Once foam-like texture is floating to the top add your eggs, sugar and salt.

Use the hook attachment to your mixer and let it mix.

Start slowly adding your flour (I like to add half a cup at the time) until a dough forms.

Cut your butter into cubes and add them a few cubes at the time until they dissolve into the dough. Once that's all done, you should have a beautiful dough.

Oil your dough and your bowl and let your dough rise for about 2 hours. (cover with a towel)

Once your dough has doubled in size, it’s time to roll and shape into whatever shape you like. I made circles.

Pour your oil into a pot and let it hit 345F and start frying until golden on both sides.

I coated the doughnuts with some sugar right after frying them for that extra texture.

Get your custard out of the fridge and pipe it into the doughnuts (once they are cooled). Serve and enjoy!