Crème Brûlée Donuts: A Decadent Twist on a Classic Dessert

In a small bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
In a large bowl, whisk together the flour, salt, and cinnamon.
Add the yeast mixture, whole milk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until the dough comes together, then knead for about 5-7 minutes until smooth and elastic.
Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the Crème Brûlée Filling:

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the yolks. Slowly pour the egg yolk mixture back into the saucepan with the remaining cream, whisking continuously.
Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency (about 5-7 minutes).
Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Once cooled, transfer it to a piping bag and refrigerate until you’re ready to fill the donuts.
Fry the Donuts:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Once the dough has risen, roll it out on a floured surface to about 1/2-inch thick. Use a donut cutter to cut out the donuts and holes.
Fry the donuts in batches for about 2-3 minutes per side, or until golden brown.
Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Fill the Donuts:

Once the donuts have cooled slightly, use a small knife or skewer to create a hole in the side of each donut.
Pipe the cooled crème brûlée filling into each donut, filling them generously with the custard.
Caramelize the Sugar:

Spread a thin layer of granulated sugar on top of each donut.
Using a kitchen torch, carefully caramelize the sugar until it turns golden and crispy, just like the top of a traditional crème brûlée. Be sure to move the torch constantly to avoid burning the sugar.
Serve and Enjoy:

Allow the donuts to cool slightly and serve immediately while the sugar topping is still crispy and the filling is warm and creamy.
Serving and Storage Tips: