In a small bowl, heat the milk until it’s warm but not hot. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until it looks frothy.

In a large bowl, mix together the all-purpose flour, sugar, and salt.

Add the milk and yeast mixture, melted butter, and eggs to the dry ingredients. Stir until a dough starts to form.

Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it has doubled in size, which should take about 1 hour.

Once the dough has risen, roll it out on a floured surface to about 1/2-inch thick and cut out circles with a doughnut cutter or a round glass.

Let the dough circles rise again for another 30 minutes, covered with a towel.

While the doughnuts are rising, heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the doughnuts until they are golden brown, which should take about 2-3 minutes on each side.

Remove the doughnuts from the oil and drain them on paper towels.

Once cooled, fill each doughnut with vanilla custard using a piping bag.

Finally, dust the filled doughnuts with powdered sugar before serving.