Custard Filled Long John Doughnuts With Dark Chocolate Frosting

Dough:

1 cups milk

1 tablespoon active dry yeast

3 tablespoons brown sugar

2 tablespoons vegetable oil

2 1/4 cups flour

1 teaspoons fine salt Peanut or Canola oil for deep-frying

Custard:

2 cups milk

1 Vanilla bean (optional)

1 egg

5 egg yolks

1/4 cup corn starch

1/2 cup sugar

1/4 cup butter

1 teaspoon vanilla extract

For the Frosting:

1/2 cup butter

1/3 cup Dark Cocoa Powder

1/3 cup brewed coffee

3 1/2 cups powdered sugar

1 teaspoon vanilla

Directions:

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the oil and sugar. Add the flour about 1/2 cup at a time and the add the fine salt. The dough will be wet. Knead for about 10 minutes with a stand mixer. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size (you can make the custard during this time). Transfer the dough to a lightly floured surface. Press it out into a large rectangle with floured hands (remember, this dough is sticky) and cut it into the desired size for your doughnuts. Fry in your Fry Daddy or in a pot of oil that is 350ºF (you can use an Infrared Thermometer to check it). They only need a couple minutes on each side till they're browned.

Custard:

Scrape the vanilla beans into the milk and drop the pod in. Bring to a simmer. In a separate bowl beat together the eggs, corn starch, and sugar until smooth. Once the milk is simmering, remove the vanilla bean pod and temper the milk into the egg mixture (add a little at a time until you've added about half, then add the whole thing back to the pot). Bring this back to a boil, stirring constantly until thickened. Remove from heat and whisk in the butter and vanilla extract.

Frosting:

Melt the butter. Add the cocoa. Alternately add the coffee and powdered sugar until the desired consistency is reached. Add the vanilla.

Assembly:

Fill the doughnuts with custard using a Witon 230 Tip. Do it while the doughnuts are still hot and crispy, it makes it easier to stab the tip in. I fill from one end and then from the other. Smear on some frosting and call it a day and serve.