Gourdoughs ODB Donut Holes

Dough
1 1/3 cup flour
1/3 cup sugar
2 tsp baking soda
1 tsp salt
1 egg
Pastry Cream
1 1/2 cups whole milk
1/2 cup sugar
1/4 cup cake flour (regular flour will work too)
1/2 tsp salt
4 egg yolks
1/2 tsp vanilla bean paste (or vanilla extract)
6 tbs heavy cream
Glaze
1 1/2 cups powdered sugar
3 tbs butter, melted
1 tsp vanilla bean paste
2-4 tbs warm water
Oil for frying
2 cups shredded coconut for rolling

Make the Pastry Cream
In a small bowl whisk flour, sugar, and salt together.
In another bowl, gently whisk egg yolks together. Slowly whisk flour mixture into egg yolks.
In a medium saucepan, warm the milk over medium heat until bubbles start to form around the edges.
Remove from heat and slowly pour egg/flour mixture into the milk, whisking continuously. Let the mixture come to a boil (still whisking). Let boil for 5-10 seconds then remove from heat.
Should be thick and creamy. Pour the cream through a mesh sieve into a small bowl (gets rid of any filmy stuff) and whisk in vanilla bean paste.
Cover with plastic wrap, pressing onto the cream. Refrigerate for 4-6 hours.
Make the dough: In a large bowl beat flour, sugar, baking powder, egg and vanilla together until dough forms. The dough will be slightly sticky.
Make the donuts
Pour 1" of oil into a large, heavy-bottomed saucepan and heat to just under medium heat.
Lightly coat hands with flour, then pinch off 1/2 inch round pieces of dough, roll until smooth and then drop into oil.
Let fry until bottom side is golden, then flip and fry until the other side is golden as well. Remove with a slotted spoon and place on a plate covered with paper towels. Once all the dough is fried, make the glaze.
Make the glaze
Whisk butter, powdered sugar, and vanilla together until smooth. Slowly whisk in 1 tbs of warm water at a time, until you reach a runny, glaze-like consistency.
Roll donut holes in glaze & coconut
Place shredded coconut on a large plate or shallow bowl.
Using two spoons roll each donut hole in the glaze, letting any excess run off, then roll each hole in the shredded coconut. Place on a sheet of wax paper to dry.
Prep the Cream Filling
Beat 6 tablespoons of heavy cream until stiff peaks form. Gently fold whipped cream into the chilled pastry cream. Pour into a pastry bag with a thin round tip.
Fill donut holes
Use a toothpick to poke a hole in each of the donut holes and gently move around to create a cavity for the cream filling.
Fill each cavity with cream filling.