Ingredients

Instructions

• In the bowl of a stand mixer, whisk together the milk, yeast, and 1 teaspoon of sugar. Let it sit for 10-15 minutes until foamy. Add the eggs, vanilla and mix.

• Using the dough hook attachment, Add in the flour and mix on low, gradually increasing to medium speed until the dough comes together. Knead for 5-10 minutes until soft and elastic.

• Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.

• In a separate bowl, beat the egg yolks until smooth.

• Add in the cornstarch, sugar and whisk very well until smooth.

• In a saucepan, heat the milk over medium-high until it reaches a simmer. Remove from heat and slowly ladle the hot milk into the egg yolk mixture while whisking to prevent lumps. Pour the mixture back into the saucepan and return to medium heat.

• Whisk continuously until the mixture bubbles and thickens. Remove from heat, then whisk in the vanilla and butter until smooth. Transfer the custard to a bowl.

• Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 1-2 hours, or until fully chilled.

• In a small saucepan, combine the sugar and water for the caramel (brûlée) over medium-high heat. Once bubbling, reduce the heat to medium. Gently swirl the pan as the sugar heats until it turns golden. Remove from heat and continue swirling until the color deepens slightly.

• Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough out to about 1/2-inch thickness.

• Using a 3-inch biscuit or cookie cutter or a cup, cut rounds from the dough. Gather the remaining dough, knead it back into a ball, and repeat rolling and cutting until most of the dough is used.

• Place the dough rounds on a lightly greased baking sheet, leaving about 1 inch of space between each. Cover with plastic wrap or a clean kitchen towel and let them rise for 20-30 minutes, or until doubled in size.

• Heat oil in a large pot to 360°F. Working in batches, gently lower the dough rounds into the hot oil. Fry for 1-2 minutes until golden brown, then flip and fry the other side for another minute. Remove the donuts with a slotted spoon and let them drain on a paper towel-lined plate while you fry the remaining batches.

• Transfer the custard to a piping bag fitted with a piping tip. Use a skewer or chopstick to create a pocket inside each donut. Insert the tip of the piping bag into a donut and fill it with custard. Repeat with the remaining donuts and custard.

• Carefully dip the top of each donut into the caramel. For safety, consider wearing gloves to protect your hands. Lift the donut from the caramel, tilting it away from your fingers to let the excess drip off for a few seconds before placing it aside to cool.

• Repeat with the remaining donuts. If the caramel thickens too much, return it to low heat, swirling the pan until it becomes less viscous and easier to work with.