Instructions
- **Tangzhong:** In a small saucepan, whisk together Bread Flour and Milk. Cook over medium-low heat, stirring constantly, until a thick paste forms. Let cool completely.
- **Dough:** In a large bowl, combine all Dough ingredients, including the cooled Tangzhong. Knead for 8-10 minutes until a smooth and elastic dough forms. Place in a greased bowl, cover, and let rise for 1.5 hours.
- **Pastry Cream Filling:** In a saucepan, whisk together Milk, Sugar, and Cornstarch. Add Egg Yolks and Salt and whisk until combined. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in Butter and Vanilla Bean Paste. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and chill for at least 3 hours.
- **Chocolate Glaze:** In a bowl, whisk together Powdered Sugar, Cocoa Powder, Milk, and Vanilla Extract until smooth. Adjust milk for desired consistency.
- Punch down the dough and roll it out to 1/2 inch thickness. Use a donut cutter to cut out donuts. Place on a parchment-lined baking sheet and let rise for 45 minutes.
- Fry donuts in hot oil (350°F/175°C) for 60-90 seconds per side, until golden brown. Drain on paper towels.
- Once cooled, use a piping bag fitted with a long tip to fill each donut with Pastry Cream Filling. Dip the tops of the filled donuts in the Chocolate Glaze and let set.
