Delicious Armenian Doughnuts with Cream Filling

Start by whisking the egg yolk with the sugar and vanilla sugar until well combined.

Next, add the cornstarch and mix thoroughly. Gradually pour in the hot milk while stirring constantly.

Cook the mixture over medium heat, stirring frequently until it begins to thicken. Once you see the first bubbles, remove it from the heat.

Transfer the cream to a bowl and cover it with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Allow it to cool.

In a small bowl, warm the milk and water. Once warmed, dissolve the fresh yeast with 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy.

In a large mixing bowl, combine the frothy yeast mixture with flour, sugar, salt, egg, and vegetable oil. Knead until you achieve a smooth, soft, and non-sticky dough, which typically takes about 5 to 7 minutes.

Cover the dough with a towel and let it rise in a warm place for about 1 hour until it has doubled in size.

Once the dough has risen, lightly oil your hands and work surface. Place the dough on the surface and knead it briefly before forming it into a long log.

Divide the log into 30 to 40 pieces, depending on your preferred doughnut size. Roll each piece into a thin round, approximately 0.5 centimeters (0.2 inches) thick.

In the center of each round, add a dollop of the prepared cream. Cover it with another dough round and use a glass or a ring cutter to shape your doughnuts.

Heat vegetable oil in a deep pan to a suitable frying temperature. Start frying the doughnuts, turning them occasionally, until they are beautifully golden brown on both sides.

Once cooked, remove the doughnuts and place them on paper towels to absorb any excess oil. Then transfer them to a serving plate.

Finally, dust the warm doughnuts with powdered sugar for an extra sweet touch before serving.