Ingredients

Method

1. 1

   In a large mixing bowl, combine the flour, sugar, and yeast.

2. 2

   Add the eggs, warm milk, softened butter, and a pinch of salt.

3. 3

   Mix the ingredients until a dough forms.

4. 4

   Knead the dough on a floured surface for about 5-10 minutes until it is smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover it with a cloth, and let it rest in a warm place until it doubles in size.

6. 6

   While the dough is rising, prepare the custard. In a saucepan, combine the milk, sugar, egg yolks, cornstarch, vanilla, and a pinch of salt.

7. 7

   Whisk the ingredients together until well combined.

8. 8

   Place the saucepan over medium heat and whisk continuously until the mixture thickens into a smooth custard. This should take about 3-5 minutes.

9. 9

   Once thickened, remove from the heat and set aside to cool completely.

10. 10

    Once the dough has risen, punch it down and place it on a lightly floured surface.

11. 11

    Roll the dough out into a large rectangle.

12. 12

    Using a knife, cut the dough into long, thin triangles.

13. 13

    Take one triangle, make a small slit at the wide base, and gently roll it up from the base to the tip to form a croissant shape.

14. 14

    Repeat with the remaining dough triangles.

15. 15

    Place the shaped croissants on individual pieces of parchment paper and let them rest for a short period to puff up slightly.

16. 16

    Heat the oil in a deep pan over medium-high heat.

17. 17

    Carefully place a croissant, still on its parchment paper, into the hot oil. The paper will detach easily and can be removed with tongs.

18. 18

    Fry the croissants, turning occasionally, until they are golden brown and puffed up on all sides.

19. 19

    Remove the fried croissants from the oil with a slotted spoon and drain any excess oil.

20. 20

    While the croissants are still warm, roll them in a tray of granulated sugar until fully coated.

21. 21

    Place the cooled custard into a piping bag fitted with a nozzle.

22. 22

    Gently poke a hole in the side or end of each sugared croissant.

23. 23

    Pipe the custard filling into the croissant until it is generously filled.

24. 24

    Serve immediately and enjoy your delicious donut croissants.