Warm the milk, then mix with sugar and yeast. Let sit 5–10 minutes until foamy.

In a large bowl, whisk butter, eggs, vanilla, and salt.

Add yeast mixture and flour, mixing until a rough dough forms.

Knead with a stand mixer (7 minutes) or by hand (12–15 minutes) until soft, smooth, and elastic.

Shape into a ball, lightly oil the bowl, cover, and let rise 1–1½ hours until doubled.

Whisk egg yolks, cornstarch, sugar, vanilla, and salt until smooth.

Heat milk until steaming (not boiling).

Slowly whisk hot milk into the egg mixture, then return everything to the pot.

Cook over medium-low heat, stirring constantly, until thickened (2–3 minutes).

Transfer to a bowl, cover directly with plastic wrap, and chill completely.

Shape & Fry the Donuts

Roll dough to ¾–1 inch thickness. Cut rounds with a 2¾–3-inch cutter.

Place on parchment, cover loosely, and let rise 30–45 minutes.

Heat oil to 340°F (170°C).

Fry donuts in batches for 1½–2 minutes per side until golden.

Drain on paper towels and cool completely.

Chop chocolate and place in a bowl.

Heat cream with vanilla and salt until hot.

Pour over chocolate and stir until smooth.

Fill donuts with pastry cream using a piping bag.

Dip tops into chocolate glaze.

Let set before serving.