1. Prepare the Dough

• In a bowl, whisk together lukewarm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.

• Add egg yolks and vanilla extract. Stir to combine.

• In a stand mixer, mix the yeast mixture with flour, butter, remaining sugar, and salt. Knead for 5–10 minutes until soft and elastic.

• Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.

2. Make the Lemon Custard

• In a bowl, whisk sugar, salt, and cornstarch. Lightly beat egg yolks in a separate bowl.

• Heat milk in a saucepan until it simmers. Slowly whisk it into the egg mixture.

• Return to the saucepan and cook over medium heat, stirring constantly, until thickened.

• Remove from heat, whisk in vanilla, butter, and lemon zest. Strain and chill.

3. Shape and Fry the Rolls

• Roll out the risen dough to 1/2-inch thickness and cut into rounds.

• Place on a tray, cover, and let rise for 20–30 minutes.

• Heat oil to 360°F (182°C) and fry for 1–2 minutes per side until golden brown. Drain on paper towels.

4. Fill with Custard

• Once cooled, poke a hole in each roll and pipe in the lemon custard using a pastry bag.

5. Caramelize the Sugar

• Sprinkle granulated sugar over each filled donut.

• Use a kitchen torch to caramelize until crisp and golden