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1
In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water.
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2
Stir to dissolve and set aside.
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3
In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color.
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4
Change the mixer attachment to a dough hook.
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5
With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half.
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6
Add the flour, 1 cup at a time.
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7
Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook.
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8
Remove the dough and turn into a lightly oiled bowl.
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9
Cover the bowl with plastic wrap and set the bowl in a warm, draft free space.
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10
Let the dough rise until double in size, about 1 1/2 hours.
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11
Turn the dough out onto a floured surface and dust the surface of the dough with flour.
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12
With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
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13
Using a 3-inch round cutter, cut the dough into circles.
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14
Place the rounds on a baking sheet.
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15
Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes.
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16
Preheat the fryer to 350 degrees.
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17
Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning.
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18
Remove the doughnuts from the oil and drain on a paper towel-lined plate.
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19
Fit each pastry bag with small round tips.
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20
Fill each bag with a different filling.
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21
Pipe the doughnuts, alternately with the different fillings.
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22
Sprinkle some of the filled doughnuts with powdered sugar.
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23
Glaze the remaining donuts with the 2 different glazes.
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24
Serve on a large serving platter.
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25
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
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26
Whisk to blend well.
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27
Set aside.
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28
Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat.
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29
Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
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30
Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
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31
Be forewarned: the mixture will break.
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32
Don't be alarmed.
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33
Pour it into a glass bowl.
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34
Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
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35
Let cool completely at room temperature.
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36
When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
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37
Beat at a medium speed to combine the mixture.
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38
If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
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39
Whip until you have a thick and creamy custard.
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40
RASPBERRY FILLING: 4 cups raspberries 1 cup water 1/2 cup sugar 2 tablespoons cornstarch
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41
In a saucepan, combine raspberries, 3/4 cup of water and sugar.
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42
Bring to boil.
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43
Simmer for 15 to 20 minutes or until raspberries have broken down.
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44
Remove mixture from the heat and strain out the seeds.
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45
Return the strained mixture to the heat.
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46
Dissolve the cornstarch in the remaining 1/4 cup of water.
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47
Whisk the slurry into the raspberry mixture.
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48
Bring the mixture back to a boil.
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49
Simmer for 5 more minutes.
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50
Remove from heat and cool completely.
