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)