Add everything into a mixing bowl except the butter. Using either a stand mixer or your hands, combine everything until it is a shaggy mess, then add the butter.
Once the butter is incorporated, knead/mix until the dough is smooth and silky. The gluten should be developed by then and have a good balance of extensibility and strength.
This should take between 8-10 min. Use the “window-pane” test if you are unsure. Round the dough into a ball and set in a lightly greased bowl to ferment.
Ferment the dough for about an hour (depending on the temp of the milk and water you used. Warmer temps take a shorter time but have less flavor, whereas colder temps take longer and give a more complex flavor) or until doubled in size.
Take the dough out and knock it back gently. Place on a lightly floured work surface and roll it out into your favorite shape with a rolling pin, make sure the dough doesn’t become too thin, about 1/4 inch is good.
Take a circular object (cookie cutter or drinking glass works fine too) cut out circles from your dough as if you were cutting out cookies.
Place your dough circles on a floured surface and cover with a damp towel to prove for about 30 min. Time to heat up your oil.
Heat vegetable oil in your favorite pot (I used a dutch oven since it retains heat well) to 350 degrees F (180 C) and closely monitor the temp using a candy/frying thermometer).
Once your oil is up to temperature and your dough is sufficiently proofed, it’s time to fry. Gently drop them in and fry for about 90 seconds on each side. Once you have both sizes, transfer to a drying rack with a paper towel to absorb excess oil.
Let them cool before adding the filling and especially before dusting powdered sugar on top!
For my “cheat” method, mix a few tsp of water with guava paste until you are happy with the consistency
473g whole milk
133g granulated sugar
1 tsp vanilla extract
5 egg yolks
1 tbsp Irish butter
Combine milk, sugar, and vanilla into a pot over medium heat, you want to scold the milk i.e. bring it just below boiling.
! Make sure to mix a little bit of the corn starch with cold milk to make a slurry before you add it to the custard!
While the milk is heating up, separate the egg yolks. As the milk gets hotter, pour a little bit directly into the yolks to temper them so that they don’t scramble when you eventually add them into the milk+sugar.
Once your milk is up to temperature, pour in your tempered yolks and slurry and cook until the starch gelatinizes and you have a nice hot custard.
Pour onto a dinner plate and cover with plastic wrap to cool.
115g heavy cream
115g semi-sweet chocolate
50-100g granulated sugar (depending on how sweet you want it)
Scald the cream, butter, and sugar in a double boiler/baine-marie (i.e. glass mixing bowl over a pot of gently boiling water). Slowly add the chocolate and whisk to combine. Once all the chocolate is melted, remove from heat and let cool.