Tim Hortons-Style Boston Cream Donut

Instructions

1. In a large bowl, whisk together the bread flour, yeast, and sea salt. Add the maple syrup, melted butter, warmed milk, and egg. Mix until a shaggy dough forms.
2. Knead the dough by hand or with a mixer for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 90 minutes until doubled in size.
3. Punch down the dough, roll it out on a floured surface to 1/2 inch thickness, and cut into approximately 8 donut shapes (or circles with centers removed). Let them rise again for another 45 minutes.
4. Prepare the pastry cream filling: Heat the milk with the vanilla bean paste until steaming. In a separate bowl, whisk the egg yolks and maple syrup. Slowly temper the hot milk into the yolk mixture, then return everything to the pot and cook over medium-low heat, stirring constantly until thickened enough to coat a spoon (about 8 minutes). Cool completely in the refrigerator.
5. Fry the donuts in avocado oil at 350°F for about 1-2 minutes per side, or bake at 375°F on a parchment-lined tray for 8-10 minutes until golden brown.
6. Once cooled, poke a small hole in the side of each donut and pipe or squeeze in roughly 1 tablespoon of the chilled pastry cream.
7. Prepare the glaze by melting butter with maple syrup and cocoa powder over low heat. Dip the tops of the donuts into the glaze and let them set for 5 minutes before serving.