Oven-Baked Polish Donuts

Steps

1. In a mixer, combine 1 1/2 cups of all-purpose flour, 1/4 cup of sugar, 1/4 teaspoon of salt, and one package of instant yeast.
2. Add the liquids: 2/3 cup of milk (warmed to 120°F–130°F), 3 tablespoons of canola oil, two egg yolks, and 1/2 teaspoon of vanilla extract.
3. Mix the ingredients for about 2 minutes until combined; the dough will still be very liquid.
4. Slowly stir in approximately 1/4 cup of additional flour to thicken the mixture. Continue adding small amounts of flour as needed until you can knead it into a solid dough.
5. Lightly flour your work surface and knead the dough for about 50 turns (or until smooth and elastic).
6. Cover the dough with plastic wrap or a cloth and let it rest in a warm place for 10 minutes.
7. Roll out the rested dough to approximately 1/2 inch thickness on a lightly floured surface.
8. Using a 2 1/2-inch round cutter, cut out the donuts. Dip each piece into flour before cutting and transfer them onto a baking sheet lined with parchment paper.
9. Cover the shaped donuts with a cloth or tea towel and let them rise in a warm place for about 45 minutes (they should be puffy but not doubled).
10. Preheat oven to 375°F. Place the risen donuts on a baking sheet and bake for 10 minutes.
11. While the donuts are cooling, prepare your filling: In a small saucepan, whisk together 1/4 cup of sugar, 1 tablespoon of cornstarch, and 1 cup of 1% milk.
12. Slowly whisk in one egg yolk until fully incorporated. Transfer the mixture to medium-high heat, stirring constantly, and bring it to a boil for about 1.5–2 minutes until thickened.
13. Remove from heat and let the custard cool completely by spreading it on a plate or exposing it to air (or refrigerate).
14. Once the donuts are out of the oven, brush each one with melted butter.
15. Roll the hot donuts in 3/4 cup of sugar until coated.
16. Using a piping bag fitted with a long tip, fill the cooled donuts with your chosen jam or custard filling.