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1
Preheat the fryer.
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2
In a sauce pan, combine the milk and vanilla bean together.
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3
Bring the milk up to a simmer, remove from the heat and cool the milk to 85 degrees.
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4
Using an electric mixing bowl, combine the yeast, sugar, butter and vanilla scrapings together.
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5
Remove the bean from the milk and whisk into the yeast and sugar mixture.
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6
Dump the flour into the yeast mixture.
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7
Using a dough hook, on low speed, beat the dough until incorporated.
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8
Increase the speed and continue beating until the dough is formed and starts to climb up the dough hook, about 2 minutes.
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9
Place the dough in a lightly greased bowl and cover.
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10
Place the dough in a warm place and let the dough to rise until double in size, about 1 hour.
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11
Turn the dough out onto a floured surface.
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12
Roll the dough out into 1/2-inch thickness.
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13
Cut half the dough out into squares.
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14
Cut the remaining dough into 1-inch strips.
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15
Cut the strips in half.
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16
Braid two strips together, sealing each end tightly.
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17
Let the doughnuts rise until double in size, about 20 minutes.
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18
Fry the doughnuts for 1 minute on each side.
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19
Remove from the fryer and drain on a paper-lined plate.
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20
Place the doughnuts on a wire baking rack.
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21
Fill 1/3 of the doughnuts with pastry cream, 1/3 plain and 1/3 with preserves.
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22
Glaze the cream doughnuts with the chocolate and the blueberry doughnuts with the sugar glaze.
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23
glaze the plain doughnuts with the butterscotch glaze.
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24
Place the doughnuts on a platter and garnish with powdered sugar.
