• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.

• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
• 6 tablespoons heavy cream
• Pastry Cream, chilled

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