Custard-Filled Donuts with Chocolate Glaze

In a large mixer bowl, combine all-purpose flour, granulated sugar, active dry yeast, and salt. Mix and set aside.

In a separate jar, mix melted butter and warm milk. Stir in vanilla extract.

Add one whole egg to the dry ingredients, then add the wet ingredients.

Use a mixer on low until the mixture becomes clumpy, then increase the speed and continue to mix until the dough is smooth.

Grease the mixing bowl, place the dough back inside, and rub some grease around the dough. Cover with plastic wrap and a kitchen towel. Let it rise for 1.5 to 3 hours until doubled in size.

In a large saucepan, combine chilled milk, granulated sugar, egg yolks, salt, corn starch, and vanilla extract. Mix well.

Place the saucepan on low heat, stirring constantly. Cook until the mixture thickens.

Strain the thickened mixture into a bowl.

Cover the custard with plastic wrap, ensuring it touches the top to prevent a skin from forming. Refrigerate until thick.

Once the dough has risen, place it on a floured surface and press it down with your hands. Use a rolling pin to roll it out to 1/2 inch thick.

Use a cup or round object to cut out donut circles from the dough. Place each circle on a floured baking sheet, cover with a kitchen towel, and let rise for 30 to 45 minutes.

Heat oil in a saucepan to about 350°F (180°C). Fry the risen dough circles for about 1 minute until golden brown.

Allow donuts to cool completely, then make a hole in each donut and pipe the custard into the hole.

In a bowl, mix powdered confectioners sugar, unsweetened cocoa powder, vanilla extract, and milk to taste.

Dip the donuts in the glaze, let them dry, and enjoy!