In a large bowl or the bowl of a stand mixer combine the active starter, milk, sugar and mix until it forms a slurry.

Next, add the bread flour and mix, with the dough hook attachment or by hand, until it is a shaggy dough. Let the dough rest or fermentolyse for 20 minutes.

When the 20 minutes is over starting the mixer (or by hand) and add the salt, the eggs one at a time, and the soft butter 1 tablespoon at a time while the mixer is mixing. Scrape down the sides of the bowl as needed.

Knead the dough for 15-20 minutes or until it passes the windowpane test*.

At this point take the dough and transfer it to a greased medium bowl and cover with plastic wrap. Let rise on the counter for 2-3 hours before transferring to the fridge for 6-16 hours which will complete the bulk fermentation.

Within that 6–16-hour window and when you are ready to shape the doughnuts remove them from the fridge and divide them into equal pieces. The easiest way to do this is to weigh the whole piece of doughnut dough and then divide that number by 15. It is roughly 70 g of dough per doughnut. You want cold dough so make sure to shape the doughnuts directly after removing the dough from the fridge. It is much easier to work with this dough when it is cold.

To shape the doughnuts, take each ball of dough and roll it on the counter using your hand. Create tension in the dough and then place each dough ball on a parchment paper baking sheet that has been greased. Finish with the remaining dough balls and then cover and place in a warm spot.

You want the doughnuts to at least double in size and depending on how cool your house is this can take anywhere from 4-6 hours. Placing them in the oven with the light on will help speed up this process. This creates a warm place for the proofing of the doughnuts.

Once the doughnuts are doubled in size you are ready to fry the doughnuts.

Using a large Dutch oven place enough oil so that you are deep frying in at least 3 inches of oil. Heat the oil on a medium heat and using a thermometer, I like to use a candy thermometer, heat the oil to 350-360 degrees. This can take a while.

After the oil is preheated take a metal slotted spoon or spatula and slide it under a proofed doughnut, being careful not to deflate it, transfer it to the hot oil placing the top side down in the oil.

Be careful not to splash yourself with the hot oil. Then add 1-2 more into the pan depending on how much room you have. Fry for 2 minutes on each side and then remove to a paper towel lined plate. This helps soak up any excess oil.

Add more to the Dutch oven and when the first batch is slightly cooled take and roll them in granulated sugar that is in a small bowl. After you have rolled them in sugar place them on a cooling wire rack to cool the rest of the way.

Continue this process with the remaining doughnuts. You may need to adjust the temperature of your burner up and down some so that you can keep the frying temperature at 350-360 degrees. Be sure to do this so you don’t over cook or under cook your doughnuts.

In a medium saucepan add the cornstarch, sugar, and salt and whisk to combine. Next add the three egg yolks and whisk this together. Add the milk next and whisk until well combined and smooth.

At this point place the pan on the burner over a medium heat and whisking frequently bring the mixture to a boil. Boil for a minute and then remove from the heat and stir in the butter and vanilla extract. Stir until smooth and then transfer to a heat safe bowl and cover the top of the cream with plastic wrap. This prevents a skim forming on the custard.

Transfer to the refrigerator until it is completely cool.

Note: You can make this part in advance up to a couple of days.

Once the cream and doughnuts are cool you can begin filling the doughnuts.

Take a long thin knife and make a deep cut into the center of the doughnut…on the side. Then using a pastry bag with a large tip, insert the tip into the doughnut and squeeze in the filling pulling out the tip as you fill them.

Note: If you want a jam filled doughnut, use the same technique. If you want a jam and cream filled place a couple teaspoons of jam in the doughnut first and then finish with the cream.

Repeat with all the doughnuts and enjoy!

These doughnuts are best the day of but will also keep well in a loosely covered container if left unfilled until ready to eat. I just keep the pastry bag in the fridge until it is time to fill the doughnut.