In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, egg, milk, and high-sugar-tolerant yeast, and salt. Mix on low speed until just combined and no dry flour remains, about 2-3 minutes. Increase the speed to medium-high and knead for 5-7 minutes, until the dough is cohesive and pulls away from the sides of the bowl, forming a rough gluten network (it should tear easily when stretched).

Add the softened butter and mix on low speed until the butter is fully absorbed into the dough.

Then, increase the speed to medium-high and knead for another 8-10 minutes, until the dough is very smooth, elastic, and passes the windowpane test (you can stretch a small piece thinly into a translucent membrane without it tearing).

Shape the dough into a ball, place it in a container, and proof at 28°C for about 50 minutes, until doubled in size. When pressed with a finger, the indentation should not spring back or collapse.

Remove the dough and gently press to release excess air.

Divide into 55 g portions and shape each into a smooth ball.

Cover and let the dough rest for 15 minutes to prevent shrinking during shaping.

Place the dough balls onto a tray and gently flatten them. Put a bowl of hot water in the oven, set the temperature to 35°C, and proof for 40 minutes, until the dough is light, puffy, and airy.

Heat oil to 160–170°C. When chopsticks inserted into the oil produce steady, dense bubbles, the oil is ready.

Fry the donuts until golden on both sides, flipping once for even colouring.

Remove and drain excess oil.

While still hot, roll each donut in granulated sugar until evenly coated. Set aside to cool completely.

In a small, heavy-bottomed saucepan, combine the 200g of sugar and 100g of water. Heat over medium heat. Do not stir. Swirl the pan occasionally if needed.

Let the mixture cook until it turns a deep amber color. To test, dip the tip of a fork or chopstick into the caramel and then immediately into a glass of ice water. The caramel should harden instantly into a brittle, glass-like thread.

Once ready, immediately remove the pot from the heat. Working very quickly and carefully (the caramel is extremely hot), dip the top of each cooled, sugar-coated donut into the caramel, swirling to coat about half of the donut. Place them back on the wire rack to allow the caramel to harden completely, which happens in seconds.

Once the caramel shells are completely set, use a chopstick or the handle of a small spoon to poke a hole in the side of each donut (preferably on the side without caramel for easier filling).

Fill a piping bag fitted with a small round tip with well-chilled whipping cream.

Insert the tip into the hole you created and gently squeeze to fill the donut until you feel slight resistance and the donut plumps up slightly. Wipe away any excess cream. Serve immediately for the best texture.