In a large mixing bowl, combine 3¼ cups of warm milk with 2¼ teaspoons of active dry yeast, letting it sit for about 5 minutes until foamy.

Add 2 large eggs, 8 tablespoons of melted unsalted butter, ¾ cup of sugar, and 1 teaspoon of salt. Mix until combined.

Gradually stir in 4 cups of all-purpose flour until the dough is soft and slightly sticky.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Form the dough into a ball, place in a greased bowl, and cover with a towel. Allow to rise for about 1 hour until doubled in size.

Gently punch down, roll out to ½-inch thickness and cut into shapes using a donut cutter.

Place cut donuts on a floured tray, cover, and let rise for another 30 minutes.

Heat vegetable oil to 350°F (175°C) and fry donuts for about 1 minute on each side until golden brown.

Remove and cool on a wire rack.

Whisk together 2 cups of milk, ¾ cup of sugar, 4 egg yolks, and ¼ cup of cornstarch in a saucepan. Cook over medium heat, stirring constantly until it thickens, about 8-10 minutes.

Once thickened, stir in 2 teaspoons of vanilla extract, cover, and chill in the refrigerator.

Heat ½ cup of heavy cream over low heat until simmering, remove from heat and add 4 ounces of chopped chocolate. Stir until smooth and mix in corn syrup and vanilla extract.

Fill a piping bag with the chilled custard and pipe into the center of each donut until slightly plump.

Dip the tops into the chocolate glaze and let excess drip off. Allow to set before serving.