Soft, fluffy tangzhong donuts filled with silky vanilla crème pâtissière and topped with a crisp caramel shell for a bakery-style treat.

4 tablespoons milk (50 g) (tangzhong)

1 tablespoon flour (10 g) (tangzhong)

3/4 cup milk (180 g)

1.5 teaspoons yeast

3 cups all-purpose flour (400 g)

2 tablespoons milk powder (15 g)

1/4 cup sugar (50 g)

1 large egg, room temperature

5 tablespoons softened butter, divided (70 g)

1/2 teaspoon salt

2 eggs

1/2 cup sugar (110 g)

2 tablespoons cornstarch (20 g)

2 cups milk (460 g)

1 teaspoon vanilla

2 tablespoons unsalted butter

1 cup sugar

4 tablespoons water

Pinch of salt

Oil for frying

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In a pan, cook 1 tablespoon flour with 4 tablespoons milk over medium heat until a thick paste forms. Cool slightly.
Mix tangzhong with 3/4 cup milk and yeast; let sit 5 minutes.
Add flour, milk powder, sugar, egg, salt, and half the butter. Knead 5 minutes.
Add remaining butter and knead 5–8 minutes until smooth and elastic.
Cover and let rise 1 hour until doubled.
Roll dough to 1/2 inch thick and cut into rounds. Place on parchment and proof 30–45 minutes.
Heat oil to 350°F and fry donuts about 2 minutes per side. Cool on rack.
Whisk eggs, sugar, cornstarch, and salt. Heat milk with vanilla, then slowly whisk into egg mixture.
Return to heat and cook until thick. Stir in butter, strain, and chill.
Fill donuts with pastry cream using a piping bag.
Cook sugar, water, and salt until deep golden caramel forms.
Dip tops of filled donuts into caramel and let set on a rack.
Serve same day for best texture.

Serve same day for crisp caramel topping.

Store in refrigerator up to 2 days; caramel may soften.

Let sit at room temperature before serving if chilled.

Flavor variations: chocolate, espresso, or citrus zest in pastry cream.