Eggnog Crème Brûlée Donut | Bengingi

Ingredients

• For the donuts dough:
• 500 gr flour
• 250 gr milk, room temperature
• 100 gr sugar
• 40 gr butter, soften
• 10 gr dry yeast
• 2 eggs
• 1 tsp vanilla paste
• 1 tsp salt
• For the eggnog pastry cream:
• 180 gr full fat eggnog
• 180 gr milk
• 75 gr sugar
• 20 gr cornstarch
• 3 egg, yolks
• 1 1/2 tsp vanilla paste
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• For the caramel crust:
• 200 gr sugar
• 120 gr water
• For frying:
• 1 1/2 quarts of canola oil