Fluffy and tender donuts filled with homemade bavarian cream.
In a bowl of a stand mixer, place the flour, yeast, sugar and salt and mix on low using the paddle attachment.
Add the eggs and 2/3 cup of water and mix until a shaggy mass forms. If you notice dry flour at the bottom of the bowl, add 1 tsp of water and mix for about 10 seconds and check again. Keep adding 1 teaspoon at a time until the dough is hydrated.
Replace the paddle attachment with the dough hook and knead on medium for 4 minutes.
Add the butter, 2 pieces at a time allowing the butter to mostly incorporated before adding more.
Increase speed to medium-high and knead until the dough is separating from the sides and bottom of the bowl and when you gently press it, it does not tear.
Place the dough in an oiled large bowl, cover with plastic wrap and place in the refrigerator for a min. of 8 hours or overnight.
Cut twelve 4x4-inch parchment paper squares and have a large baking sheet ready.
Remove the dough from the refrigerator and roll it into 1-inch thick.
Use a 2-inch cookie cutter to cut the dough, and place each circle on a parchment paper square over the pan.
Cover with plastic wrap, place it in a warm spot and rest until double in size.
In a deep and wide pan, bring oil to 360F (182C) then gently drop the donuts into the oil with the parchment paper facing up. Do not overcrowd the pan.
Fry for 90 seconds on each side then remove from the hot oil and place over a paper towel to soak oil residues. Let cook for about 5 minutes.
Coat each donut with sugar, let cool for about 20 minutes then fill with the bavarian cream.
In a saucepan, bring the milk to a simmer, do not let it come to a boil. Once you notice bubbles at the sides of the pan, remove it from heat, and pour it into a measuring cup.
In a medium bowl, mix the sugar and flour then mix in the egg yolks.
Pour in the warm milk 1 tablespoon at a time while constantly stirring.
Once all of the milk has been added, pour it back into the pan and place it on the stove over medium-low heat Keep stirring vigorously.
Keep stirring until the mixture is thickened, then pour it into a glass container and refrigerate it for up to 3 days.
When ready to fill the donuts, remove the cream from the refrigerator. Whip the heavy cream until stiff peak then fold it into the cream.