8:00 AM: In your stand mixer bowl, combine the 250g of lukewarm milk, 2g of dry instant yeast, 100g of sugar, 2 large eggs, and 500g of bread flour. Mix with a spatula or your mixer hook on the lowest speed just until all dry flour pockets vanish.

Cover the bowl and let the mixture rest undisturbed for 30 minutes for the autolyse phase. This step fully hydrates the flour particles and activates natural gluten pathways before heavy mixing begins.

8:30 AM: Mix the dough on low speed for 2 to 3 minutes (or speed 3 on a KitchenAid for 3 to 4 minutes) until cohesive. Sprinkle in the 10g of salt and mix for 2 more minutes until a solid dough ball builds around the hook.

Add the 50g of softened room-temperature butter in small chunks. Increase the mixer speed to medium-high and knead continuously for 10 to 15 minutes. The dough will look wet and slick at first, but it will eventually absorb the fat completely and clear the sides of the bowl. (If it remains too sticky after 12 minutes, add an extra 20g to 40g of flour).

9:00 AM: Shape the dough into a smooth ball, cover the container, and let it proof for 2 to 3 hours at a warm ambient temperature of 76–80°F (24–28°C). Perform two separate rounds of stretch-and-folds during the first 90 minutes. The finished dough should feel light, delicate, and noticeably puffy.

11:00 AM: Transfer the covered dough directly into the refrigerator for at least 2 hours (or leave it overnight) to chill the fats and stabilize the dough matrix for clean rolling.

1:00 PM: Remove the cold dough from the refrigerator. Lightly dust your countertop with flour and tip the dough out. Using a rolling pin, roll it out evenly into a long, thin rectangle measuring roughly 27x10 inches (70x27 cm) and approximately 0.2 inches (0.5 cm) thick.

Using a sharp pizza cutter or knife, cut the dough sheet into tall triangles with a base measuring roughly 3.5 inches (8.5–9 cm).

Starting from the wide base, roll each triangle up tightly toward the narrow point to form a beautiful, multi-layered crescent croissant shape.

Arrange the shaped donuts onto large baking trays lined with parchment paper. Cover loosely and let them proof for exactly 2 hours at 76–80°F (24–28°C) until they are fragile, pillowy, and doubled in volume.

Fill a deep fryer or heavy Dutch oven with vegetable oil and heat it steadily for 30 minutes until it reaches 350–365°F (175–185°C).

Gently lower the proofed donuts into the hot oil in small batches. Fry for 1 to 2 minutes on each side, turning carefully with a slotted spoon, until the exterior expands into a beautiful, uniform golden brown. Lift them out and drain on wire cooling racks.

Prepare the glaze by whisking together the 170g of powdered sugar, 30g of melted butter, and 1 1/2 teaspoons of vanilla extract until smooth. Dip the warm donuts directly into the glaze (or roll them in plain granulated sugar if preferred).

Optional Custard Filling: If filling, bring the 300ml of milk and split vanilla bean to a boil in a saucepan. In a separate bowl, whisk together 100g of sugar, 2 tbsp cornstarch, and 2 egg yolks. Pour the hot milk slowly into the yolk mixture while whisking constantly, return to medium heat, and cook until thickened. Cool completely, fold in your sweetened whipped heavy cream, and pipe the pastry cream directly into the sides of the fried donuts using a pastry bag.