Donut Or Cream Stick Recipe

Warm the milk and proof yeast

Heat 1 cup milk to about 105–110°F (warm to the touch, not hot). In a small bowl, sprinkle 2.25 tsp active dry yeast and 1 tsp granulated sugar over the warm milk. Stir gently and let sit 5–10 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 3.5 cups all-purpose flour, 0.25 cup granulated sugar, and 1 tsp salt. Whisk to distribute.

Combine wet and dry

Add the foamy yeast-milk, 1 large egg, and 4 tablespoons softened unsalted butter to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, soft, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape sticks

Turn the risen dough onto a lightly floured surface and gently deflate. Divide dough into 12 equal pieces (about 2 oz / 55 g each). Roll each piece into a 5–6 inch tight log/stick, tapering ends slightly if desired. Place shaped sticks on a parchment-lined baking sheet, leaving 1–2 inches between them. Cover loosely with a towel and let rest 20–30 minutes for a short second rise (puffy but not doubled).

Heat oil

While dough rests, pour 6 cups vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed. If you don't have a thermometer, oil should shimmer and a small piece of dough will sizzle and brown in about 45–60 seconds.

Fry sticks

Working in batches (do not overcrowd), carefully lower 3–4 dough sticks into the hot oil. Fry, turning once, until golden brown and cooked through, about 2–3 minutes per side (total 4–6 minutes) depending on thickness. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if desired while frying remaining sticks.

Mix dry and yolks

In a medium bowl, whisk together 0.5 cup granulated sugar and 0.25 cup cornstarch until combined. Add 4 large egg yolks and whisk until pale and smooth.

Heat milk

In a medium saucepan, heat 2 cups whole milk over medium heat until steaming and just about to simmer (do not boil). Reserve about 1/4 cup hot milk.

Temper yolks

Slowly whisk the reserved 1/4 cup hot milk into the yolk-sugar-cornstarch mixture to temper, adding it in a thin stream while whisking to avoid curdling.

Cook pastry cream

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil—about 2–4 minutes. Once thickened (it should coat the back of a spoon), remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.

Cool pastry cream

Transfer the pastry cream to a shallow bowl. Cover the surface with plastic wrap (pressing directly on the surface to prevent a skin) and refrigerate until chilled, at least 2 hours. Before filling, whisk to loosen to a pipeable consistency; if too thick, whisk in 1–2 teaspoons milk.

Prepare glaze (optional)

For a simple glaze: sift 1 cup powdered sugar into a bowl and whisk in 2 tablespoons milk until smooth and pourable. For chocolate glaze, add 1 tablespoon cocoa powder and more milk as needed to reach a pourable consistency. Adjust sweetness to taste.

Fill the sticks

Fit a piping bag with a 1/4–3/8 inch round tip (or use a disposable bag with a small hole). Fill the bag with chilled pastry cream. Insert the tip into the side of each fried stick about 1–1.5 inches deep and gently squeeze to fill with about 2–3 tablespoons pastry cream per stick. You should feel slight resistance and see the stick puff a little as it fills. If sticks are not hollow enough, you can slice them lengthwise and spoon or pipe cream inside, then rejoin or leave open-faced.

Glaze or dust

Dip the top of each filled stick into the prepared glaze, or drizzle glaze over them, or simply dust with powdered sugar. Let glaze set for a few minutes.

Serve

Serve filled cream sticks slightly warm or at room temperature. Best enjoyed the day of frying. Store leftovers in the refrigerator up to 2 days (cream will soften the dough over time).