How to Make a Cream Filled Donut
For the donut:
2.5 teaspoons (12.4 ml) active dry yeast
⅔ cup (162.67 ml) milk, at room temperature
3.5 cups (437.5 g) all-purpose flour
⅓ cup (66.67 g) white sugar
2 teaspoons (10ml) kosher salt (or snow salt)
3 eggs
7/8 stick of unsalted butter bar
(3½ ounces) divide it to 8 pieces
For the Cream:
1½ cups (366 ml)