Make the donut dough

• Whisk the milk with the instant yeast, sugar, salt and egg until smooth.
• Add the all-purpose flour and softened butter and combine until a dough forms.
• Cover and let rise in a warm place until very fluffy and doubled.

Make the custard

• Combine the cornstarch, salt, sugar and egg yolks until smooth.
• Warm the milk with the vanilla extract and vanilla bean, then slowly pour it into the yolk mixture while whisking.
• Return to the heat and cook until thickened, then stir in the butter.

Shape and proof the hearts

• Roll out the dough on a floured surface.
• Punch out heart shapes with the cookie cutter.
• Let them rise for about 30 minutes.

Fry the donuts

• Heat the frying oil to about 175 °C.
• Fry the donuts until beautifully golden on both sides.
• Drain on a cooling rack.

Fill with custard

• Transfer the custard to a piping bag.
• Fill each donut through the side.

Caramelize the brûlée topping

• Cook the sugar and water down until caramelized.
• Dip the top of each donut in the caramel.
• Let cool until the caramel hardens.