Boston Cream Doughnut Holes

INGREDIENTS:

For the doughnut holes:
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
2 tablespoons unsalted butter, melted
Oil, for frying
For the custard filling:
1/2 cup milk
2 tablespoons granulated sugar
1 egg yolk
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the chocolate glaze:
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream
1 tablespoon corn syrup
1/2 teaspoon vanilla extract

DIRECTIONS:

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, and melted butter. Combine the wet and dry ingredients until just mixed.
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully drop teaspoon-sized balls of dough into the hot oil. Fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
For the custard, heat milk and sugar in a small saucepan over medium heat until hot but not boiling. In a bowl, whisk together egg yolk and cornstarch. Gradually whisk in hot milk. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool …