FOR THE CREAM:
In a small saucepan, combine butter, milk, and cream. On medium low heat, bring it to a simmer, stirring frequently.
In another bowl, beat eggs and add vanilla extract, cornflour, and sugar. Whisk until it’s pale and forms a steady stream.
Once the milk has come to a simmer, add the milk to eggs laddleful at a time (prevents curdling).
Transfer the mixture to another saucepan and cook it till it thickens, stirring frequently. Strain the mixture if any lumps are seen. Cool the Custard till it’s lukewarm.
Stir the Custard and place cling film on the surface of the Custard to prevent skin forming over it. Refrigerate overnight or at least 2-3 hours before making the dough.
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FOR DOUGH:
In a large bowl, combine 1 cup flour, yeast, sugar, and salt. Give it a quick whisk.
Combine milk and butter. Stir till combined.
Add milk to the flour. Stir with wooden spatula.
Keep adding cupful of flour at a time and keep mixing.
Pour water little at a time while adding the remaining flour.
Now add the eggs and keep mixing. The dough should be wettish, sticky, and shaggy.
Transfer the dough to a clean flour dusted kitchen platform. Knead it for 8-10 minutes till it comes together. Avoid adding any excess flour.
Transfer the dough to a well oiled large bowl. Coat the dough with oil too.
Cover the bowl with a clean kitchen napkin and keep it in a warm place to rise. Let it rest for 1 hour or till doubled in size.
Punch down the dough to release air. Gather it together to form a ball.
Divide the dough into two equal sized portions. Roll the dough in a rectangular shape maintaining a thickness of about 3/4″.
Take a cookie cutter or any shaped mould and cut the dough in required shapes.
Gather the dough bits and roll it out again. Cut with mould. Repeat till no bits are left behind.
Repeat the same with other portion of dough too.
Line a tray with an ovenproof parchment paper. Lay the donuts on the paper. Make sure to keep them spaced. Cover them with kitchen napkin and leave them to rest for 30 minutes.
Heat enough oil for deep frying in a thick bottomed wok or pan. Once oil is hot enough (not smoking), drop the donuts carefully without overcrowding. Fry for a minute till it’s sufficiently golden in color. Flip and fry till it’s golden in color (may take less than a minute).
Transfer them to a plate covered with paper napkins to drain excess oil.
Once they are cooled, Pierce a hole on the side of donut and pipe the filling inside the hole till it just comes out.
Dip top side of the donut in the melted chocolate and keep them on a wire rack or parchment paper to cool.
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FOR CHOCOLATE TOPPING: Microwave the above ingredients in spurts of 30 seconds till chocolate melts.
