Cream Filled Cinnamon Sugar Doughnuts

Cinnamon Sugar Doughnuts
2 3/4 cups bread flour, plus more for dusting
1 packet (2 1/4 teaspoons) instant yeast
3 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1 cup whole milk, warmed
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
4 tablespoons unsalted butter, room temperature
Vegetable oil for frying
Cinnamon sugar (1 cup sugar mixed with 2 tsp cinnamon sugar)

Suggested Fillings:

Vailla Pastry Cream (Here is our original recipe)

Whipped Cream 

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, yeast, sugar and salt. Add the warm milk, vanilla, and egg yolks. Mix until smooth. Add the remaining flour and the butter and mix until incorporated. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). 

Cover the bowl with plastic wrap and set in a draft-free place to rise for 1 hour.

Lightly flour 2 baking sheets. Roll out the dough on a lightly floured surface and divide into 12 even pieces. Roll roughly into round balls.

Place the dough 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise a second time until they are puffy and nearly double in size, about 15 to 30 minutes. 

While the donuts rise, fill a large, heavy-bottomed pot with at least 2 inches of oil.

Heat over medium-high heat until oil reaches 180˚C. Fry donuts for 2 to 3 minutes per side, turning a few times, until the donuts are a light golden brown and cooked through. 

Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before tossing in the cinnamon sugar. Let cool completely before filling with any fillings.

Repeat with the remaining donuts. Be sure to keep the temperature consistent while frying.