Combine 114 g all-purpose flour, 0.5 tsp active dry yeast, 100 g water, 160 g whole milk, 1 vanilla bean (scraped), and 0.25 tsp kosher salt in a bowl. Mix until combined.

In a small bowl, whisk together 60 g granulated sugar, 1 Tbs cornstarch, 40 g whole milk, and 3 egg yolks until smooth.

In a saucepan, melt 0.5 Tbs unsalted butter and add 240 g heavy cream, 1 Tbs granulated sugar, and 1 tsp vanilla extract. Heat until just warm and sugar is dissolved.

Combine the cream mixture with the egg yolk mixture, stirring until fully mixed.

Combine 142 g whole milk and 0.5 Tbs active dry yeast in a separate bowl and let it activate.

Mix 315 g all-purpose flour, 1.5 Tbs granulated sugar, and 0.25 tsp kosher salt in another bowl.

Gradually add the yeast mixture and the cream mixture to the flour mixture, kneading until a smooth dough forms.

Incorporate 52 g softened unsalted butter into the dough until well blended.

Cover the dough and allow it to rise in a warm place for about 1-2 hours or until doubled in size.

Roll out the dough and cut into donut shapes. Allow to rise again for about 30 minutes.

Heat 4 cups frying oil in a deep fryer or heavy pot to 180°C (360°F).

Fry the donuts until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Sprinkle with approximately 1 cup granulated sugar and caramelize the sugar with a kitchen torch or under the broiler until crispy.