Soft Pillowy Italian Donuts Bombolini My Secret Recipe

Instructions:

1. In a small bowl, combine the lukewarm milk, yeast, and 1 teaspoon of sugar. Let stand until foamy (5-10 minutes).
2. In a large bowl or the bowl of a stand mixer, combine the remaining sugar, eggs, salt, lemon zest, and vanilla extract. Mix well. Add the proofed yeast mixture and mix again.
3. Gradually add the flour, mixing until a shaggy dough forms. Add the softened butter, a tablespoon at a time, mixing until fully incorporated.
4. Knead the dough on a lightly floured surface (or with the dough hook of a stand mixer) for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky but manageable.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Gently punch down the dough. On a lightly floured surface, roll the dough to about 1/2-inch thickness. Use a round cookie cutter or glass to cut out doughnuts.
7. Place the doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
8. In a small saucepan, whisk together the milk, sugar, and egg yolks. Add the cornstarch and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap, pressing the wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
9. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the doughnuts into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown.
10. Remove the doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While still warm, roll the doughnuts in granulated sugar (or a mixture of sugar and cinnamon).
11. Once the pastry cream is cooled, transfer it to a piping bag fitted with a small round tip. Make a small incision in the side of each doughnut and fill generously with pastry cream. Serve immediately.