Fluffy, golden sugar-dusted doughnuts filled with rich homemade vanilla pastry cream—pillowy and indulgent, a bakery-style treat made at home.

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In a small bowl, mix yeast with warm milk and a teaspoon of sugar. Let sit for 10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, eggs, and butter. Knead until smooth and elastic, about 8–10 minutes.
Cover and let rise in a warm place until doubled, about 1 hour.
Roll dough to 1/2-inch thickness. Cut out rounds using a biscuit cutter. Place on a floured tray and let rise again for 30–45 minutes.
Heat oil to 350°F (175°C) and fry doughnuts in batches for 1–2 minutes per side, until golden. Drain on paper towels, then roll in sugar while warm.
For the custard, whisk sugar, cornstarch, and egg yolks in a bowl. Heat milk in a saucepan until steaming, then slowly whisk into egg mixture.
Return to pan and cook over medium heat until thickened, stirring constantly. Remove from heat, add vanilla and butter, and cool completely.
Fill a piping bag with custard and inject into the side of each cooled doughnut. Serve fresh and fluffy.