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1
In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy.
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2
In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light, beat in the yeast mixture, lukewarm milk, and melted and cooled butter, and gradually add all-purpose flour, or enough to form a soft dough.
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3
Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball.
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4
Put the dough in a buttered bowl, and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.
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5
Punch down the dough and on a floured surface roll it out 1/3 inch thick.
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6
With a 21/2 --inch cutter dipped in flour, cut out rounds.
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7
Gather the scraps into a ball, reroll the dough, and cut out doughnuts in the same manner.
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8
Transfer the doughnuts and holes with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.
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9
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 375 degrees and in it fry the doughnuts, 4 at a time, for 1 1/2 minutes on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain.
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10
Fill a pastry bag with the creme filling and fill the warm doughnuts.
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11
Spread chocolate glaze on top of the doughnuts, and transfer them with tongs to a rack set over wax paper to dry.
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12
Combine the milk and half the sugar in a non-reactive saucepan.
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13
Whisk once and place over medium heat to come to a boil.
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14
Meanwhile, whisk the yolks and salt in a bowl and whisk in the remaining sugar.
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15
Sift the flour over the yolks and mix in.
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16
When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly.
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17
Pour the egg mixture back into the pot.
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18
Continue whisking until the cream thickens and comes to a boil.
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19
Remove from the heat and whisk in the vanilla.
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20
Before chilling the pastry cream, recheck the recipe in which it is used for other ingredients to be added before the pastry cream is chilled.
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21
Pour the cream into a heat-proof glass or stainless-steel bowl or pan.
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22
Press plastic wrap directly against the surface of the cream.
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23
Chill immediately.
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24
Use the pastry cream by the end of the following day.
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25
In the top of a double boiler set over simmering water melt semi-sweet chocolate with unsalted butter.
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26
Stir in milk and vanilla and combine the mixture well.
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27
Add gradually sifted sugar, beating and beat the glaze until it is smooth.
