• Combine the cream, milk, sugar and butter in a heat-proof bowl or measuring cup and heat in the microwave in 20 second intervals until it reaches 130 degrees Fahrenheit.
• Mix the flour, yeast, and salt together in the bowl of a stand mixer. Add the liquid to the dry and mix with a dough hook until combined. Add the eggs and mix until combined.
• Knead on low for 5 minutes before removing from the bowl and transferring to a lightly floured surface. Knead by hand for 5-8 minutes, until the dough is smooth and springs back when you poke it with your finger.
• Form the dough into a ball and transfer it to a large, greased bowl. Cover and let rest for 20 minutes.
• After the dough has rested, punch down and roll out until it is ½ inch thick. Use a 3-inch circle cookie cutter to cut out donuts. Lay them on a parchment lined baking sheet and cover with a clean kitchen towel. Let rise for about an hour, until they are nearly doubled in size.
• When the donuts are close to being ready, begin heating the oil in a large, heavy-bottomed pot. Use a candy thermometer to keep track of the temperature until it reaches 360 degrees fahrenheit. While frying, keep the oil between 350-375 degrees Fahrenheit, though I found the sweet spot to be 360.
• Fry the donuts for 2-3 minutes on each side, until golden brown.
• Remove with a spider or slotted spoon to a cooling rack with paper towels underneath. Once cooled, fill the donuts with the cream filling and dip the tops in the chocolate ganache.

Cream Filling

• Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
• Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
• Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
• Chill in the fridge for 4 hours, or overnight.

Chocolate Ganache

• Heat the cream in the microwave for 45 seconds and then pour over the chocolate chips. Let sit for 2-3 minutes and then stir until smooth.
• Dip the tops of the filled donuts in the chocolate.