Making Crème Brûlée Doughnuts involves several simple steps. Just follow these instructions closely, and you’ll create a delightful treat!

1. Prepare the Yeast Mixture: In a small bowl, mix the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt.
3. Mix Wet Ingredients: In another bowl, combine the eggs, melted butter, and the yeast mixture. Add in 1/2 teaspoon of vanilla extract.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir until a soft dough forms.
5. Knead the Dough: On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic.
6. Let It Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Prepare the Custard: In a medium saucepan, heat the heavy cream until just simmering. Whisk in the remaining vanilla extract. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Gradually add the cream mixture to the egg mixture, whisking constantly.
8. Temper the Eggs: Once combined, pour the mixture back into the saucepan over low heat, stirring constantly until it thickens. Remove from heat and let cool.
9. Shape the Doughnuts: Once the dough has risen, roll it out on a floured surface. Cut out doughnuts using a doughnut cutter or two round cookie cutters.
10. Fry the Doughnuts: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches until golden brown, about 2-3 minutes per side. Place on paper towels to drain excess oil.
11. Fill the Doughnuts: Using a pastry bag or filling tool, fill the cooked doughnuts with the custard mixture.
12. Crème Brûlée Topping: Sprinkle a layer of sugar on each filled doughnut and use a kitchen torch to caramelize the sugar until it forms a crispy shell.

Following these steps will lead you to create an incredible batch of Crème Brûlée Doughnuts that are luxurious in flavor and irresistible in presentation.