Chocolate, Glazed, and Vanilla Cream-Filled Doughnuts for Jacob's Birthday (Part II)

For part 2 of Jacob's Birthday, celebrated with his baseball team, I made doughnuts.  Lots and lots of doughnuts.  I made Vanilla Cream-Filled Doughnuts (a recipe from Flour) and Glazed Doughnuts as well as Chocolate Doughnuts (both based off the same recipes mentioned on this post). I've learned that Homemade Yeast-Risen Doughnuts taste best when FRESH (like within an hour or two of frying), so I tried to coordinate my schedule so these Doughnuts would be finished right before pick-up.  This schedule may not make sense to you, but somehow it kept me on point.

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You can find the recipe for these Vanilla Cream-Filled doughnuts on Martha's site right here, where there is also a video of Joanne Chang making them with Martha.

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A quick check of dough thickness before the doughnuts proofed.  I may have done them slightly less than the recommended 1/2 inch thickness to get a few more doughnuts out of it.

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The other doughnuts (as seen below, not yet glazed) were made into the classic doughnut ring shape since they would not have any filling.

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Here are the Vanilla Cream-Filled Doughnuts, filled and rolled in sugar.

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And the chocolate glazed doughnuts.  Mmm, shiny chocolate glaze.

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No photos of the simple glazed ones but you could imagine what it'd be like, right?