Modeled after an original creation from a famous bakery in Las Vegas, this viral doughnut is an absolute treat for the senses; crispy burnt sugar, creamy and light vanilla custard, and a pillowy dough to balance it all out. Just wait until you crunch through that first bite. That, my friends, is what satisfaction sounds like.

Custard

• 1/2 cup pareve whipping cream
• 1/2  cup soy or oat milk
• 1 1/4 tsp vanilla extract
• dash cinnamon
• 3 egg yolks
• 1/2 cup sugar
• 1 1/2  Tbsp cornstarch
• 1/4  tsp salt
• 1 1/2  Tbsp margarine
• 1 Tbsp lemon juice

Burnt Sugar Topping

• 1 cup sugar
• 1/4  cup water

Prepare the base doughnut dough.

Heat cream, soy or oat milk, vanilla, and cinnamon until steaming, but not yet boiling. Remove from heat.

Whisk egg yolks, sugar, cornstarch, and salt in a bowl until it forms a light and smooth mixture. Slowly drizzle ⅓ of the milk mixture into the egg bowl, whisking continuously to keep the eggs from cooking. Pour the egg mixture back into the pot over medium heat, stirring constantly until a thick custard forms. This will take about 10 minutes, but once it starts thickening, it goes fast.

Remove the custard from the heat and add margarine. Mix until the margarine is fully melted and incorporated. Add the lemon juice and mix.

Place the custard in a container and cover it with plastic wrap touching the top of the custard.

Once the dough is finished rising, divide it into 15 equal balls and roll them into thick logs that resemble eclairs. Alternatively, you can flatten out the dough to 1-inch (2 1/2-cm) thick and use a glass cup to cut circles for classic sufganiyot-shape doughnuts. Allow them to rise for another 30 minutes under a towel.

Heat 2–3 cups oil in a pot over medium heat.

Place the doughnuts in the oil and fry for 2 minutes. Flip them with tongs and allow to fry for another 1–2 minutes, until golden brown. Remove from pot and drain on a paper towel.

Allow them to cool for a bit before using a chopstick or knife to poke a hole on both sides of the doughnut and pushing through to make room for the custard. Place the custard into a piping bag or a syringe and fill the doughnuts.

To prepare the burnt sugar topping, place the sugar and water in a pot over medium heat. When the sugar has melted and the mixture is boiling, lower the heat and allow it to boil for 10–15 minutes, until it turns a deep brown, swirling it every few minutes.

Remove from heat and dip the top of each doughnut in the burnt sugar. It will set within a few seconds, creating the perfect hard topping for these doughnuts.