Warm the milk by placing it in a bowl in the microwave for 20-30 seconds, or until warm to the touch (but not boiling).

With the whisk attachment (or handheld whisk) mix in the eggs, egg yolk, remaining sugar, melted butter, nutmeg, vanilla extract just until combined.

Switch to a dough hook and mix in the flour and salt until a tacky-sticky dough forms.

Sprinkle flour on your counter. Knead the dough on the counter until smooth, adding up to 2-3 tbsp extra flour if the dough is too sticky. No need to overwork the dough; 1-2 minutes of kneading is perfect.

Grease two baking sheets with baking spray or cooking spray.

Once the dough has risen, transfer the dough, lightly punch it down and transfer to a floured work surface. Sprinkle the dough with a bit of flour. Roll into a ½” thick rectangle.

Cut the rectangle with a sharp knife so it measures about 17-inches wide by 10-inches tall.

Cut the dough down the middle horizontally. Then, cut each half of the dough into 5”x2.5” rectangles. Place dough rectangles onto the prepared baking sheets, with at least 1 ½ inches apart. Reroll any dough scraps and cut into the same size rectangles.

Allow dough to rise slightly while you preheat the oil (oil directions below).

Add enough oil to a heavy-bottom large pot to fill it halfway. Heat over a medium flame until the oil reaches 350°F on a candy thermometer or instant read thermometer. It can take 8-15 minutes to heat up. While the oil heats up, line a plate, baking rack or baking sheets with two layers of paper towels to set the donuts onto later.

Once the oil is hot, fry the donuts: Carefully use a slotted spoon to lower 1 donut at a time into the hot oil (adding up to 3 donuts per batch) and fry for about 1 ½ minutes on each side, or until each side is a golden brown color.

Transfer cooked donuts with the slotted spoon to the prepared paper-towel lined pan/plate. Continue frying batches of donuts until they’re all cooked.

After the donuts have cooled slightly for 10 minutes, fill each donut with the cold custard.

Use a straw to poke a hole in the side of each donut and push it ¾ of the way into the rectangular donut. I like to lightly shimmy the straw around once in the donut in a circular motion to open up the center of the donut to accommodate more filling. Then, fill a piping bag with the custard and pipe it into the punctured hole on the side of the donut.

Whisk all Chocolate Glaze ingredients together in a large bowl until smooth and silky.

Dip the top of each filled donut into the chocolate glaze, then place it back onto the baking rack or plate to set for 15 minutes.

Enjoy right away!

To a medium saucepan, add the milk and butter. Bring to a boil over medium heat. Once it begins to boil, immediately turn off the heat, remove from the heat and set aside, otherwise it will boil over.

In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until light and pale, about 2 minutes.

Slowly pour in about 1/2 cup of the hot milk mixture, whisking until incorporated.

Slowly stream in the remaining milk mixture as you whisk everything together.

Pour everything back into the now-empty saucepan and whisk over a medium heat until it becomes thick, about 3-5 minutes.

Turn off the heat and whisk in the vanilla extract.

Transfer the pastry cream to a bowl, cover with plastic wrap, press it right onto the cream, and cool for 15 minutes at room temperature, then refrigerate for 1 hour.