Preparation Steps

• Whip the egg yolks with sugar until thick and pale using a mixer.
• Stir vanilla into the milk until evenly scented.
• Slowly stream the milk into the yolks while mixing continuously.
• Blend in the sifted flour until the custard base is smooth.
• Cook the mixture over medium heat, whisking until it reaches a boil.
• Simmer briefly while stirring until thick and glossy.
• Cover the custard directly with plastic wrap and cool completely.
• Combine flours, sugar, yeast, vanilla, lemon zest, and salt in mixer bowl.
• Pour in warm milk and begin mixing into a shaggy dough.
• Add eggs and mix until dough starts to come together.
• Work in butter gradually until fully absorbed.
• Knead until dough is smooth, elastic, and soft.
• Cover dough and let rise until doubled in size.
• Prepare small parchment squares for resting dough rounds.
• Roll risen dough out to about 1 cm thickness.
• Cut rounds evenly and collect scraps for re-rolling.
• Proof remaining dough scraps, then repeat cutting.
• Arrange rounds on oiled parchment and cover loosely.
• Heat oil to steady frying temperature in a deep pot.
• Prepare one plate with paper towels and one with sugar.
• Lower donuts into oil using parchment, removing paper after entry.
• Drain briefly, then roll warm donuts in sugar.
• Fill a piping bag with cooled pastry cream.