Where Have You Been All My Life?

We made donuts in class and they were amazeballs. Like seriously good. I've made donuts at home before but never like this. We made a Boston Kreme with the pudding filling and chocolate top, and then a cinnamon/sugar one. The recipe below makes a million donuts and should probably be scaled down considerably.

Berliner (German Doughnut)
Yield: 5# 9 oz.

Sponge:
1# 5 oz. bread flour
14 oz. milk (100 degrees)
1 oz. fresh yeast

1. Mix to a smooth dough, cover and proof for 30 minutes.

Final Dough:
Sponge (2# 4 oz.)
3# bread flour
7 oz. butter, softened
7 oz. granulated sugar
10.5 oz. whole eggs
8.5 oz. egg yolks
1 oz. salt
14 oz. milk (100 degrees)
2 oz. fresh yeast

Oil, for frying

1. Straight dough mixing method.
2. Mix for 3 minutes on speed 1.
3. Mix for an additional 5 minutes on speed 2. Note: if the dough is too stiff, add some water; dough should come off the sides of the mixing bowl. 
4. Proof/ferment for 30 minutes.
5. Divide dough into 2 oz. pieces, round and place on a flour dusted cloth on a sheet pan.
6. Proof (cover dough with loose plastic, don't pull dough) until it has doubled in size.
7. Deep fry at 350-360F on both sides.
8. Fill and/or dust with sugar. Eat up!

Pastry Cream Filling
Yield: 3# 1.75 oz.

2 lbs. milk
8 oz. granulated sugar
Pinch of salt
2.5 oz. corn starch
4 oz. egg yolks
2 oz. whole eggs
.25 oz. vanilla extract
1 oz. unsalted butter

1. Place milk, salt, and half granulated sugar in saucepan. Brint to boil without stirring.
2. In separate mixing bowl, combine remaining sugar and cornstarch. Mix well with hand wisk, then add eggs and blend in.
3. Create a liaison: temper egg mixture with part of the boiling milk, the pour warmed egg mixture back into boiling milk. Stir constantly with whisk until mixture comes to a boil again.
4. Remove from heat and stir in butter, then vanilla.
5. Pour into a bowl, cover, and allow to cool.

Chocolate Ganache
Yield: 1 lb. 8 oz.

1 lb. dark chocolate
8 oz. heavy cream

1. Place chocolate in stainless steel bowl.
2. Bring heavy cream to a simmer and pour over copped chocolate.
3. Allow mixture to stand 1 minute, then stir until chocolate is completely melted.