Add the flour, sugar, salt, and instant dry yeast to the bowl of a stand mixer and whisk to combine. Pour in the oil, vanilla, and lukewarm plant milk, then switch to a dough hook and mix until a rough dough forms. Keep the mixer running until the dough becomes smooth, soft, and elastic. This usually takes about 10 minutes.

If you don’t have a mixer, you can knead by hand–just know it’ll take around 15 minutes for the dough to get properly elastic.

Transfer the finished dough to a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature until doubled in size. This usually takes 1 to 2 hours depending on the warmth of your kitchen.

For the cream:

Add the milk, sugar, cornstarch, and vanilla to a small saucepan and whisk until smooth. Place over medium heat and cook, whisking every 20 to 30 seconds, until the mixture starts to thicken. Once it bubbles and pulls away from the sides, whisk constantly until the cream becomes very thick and glossy.

Remove the saucepan from the heat and stir in the vegan butter until fully melted and incorporated. Transfer the cream to a bowl and press plastic wrap directly onto the surface to prevent a skin. Refrigerate until completely cold and firm.

Once the dough has doubled in size, lightly flour your countertop and divide it into 30 small 30 g pieces (or about 20 50g pieces). Roll each piece into a smooth ball and place it on a small square of parchment paper. Cover with a towel and let them proof again until puffy and doubled in size. This usually takes 30 to 60 minutes, depending on room temperature.

Heat the frying oil in a deep pot to 160–170°C (320–340°F). Lift each donut using the parchment square and gently place it into the oil, removing the paper right away once separated from the donuts. Fry in batches of no more than 5 donuts, for 2 to 3 minutes per side, until deep golden. Transfer to a paper-towel lined plate to drain.

Whisk the chilled cream to loosen it, then transfer it to a piping bag fitted with a narrow tip. Poke a hole in the side of each donut and fill generously until the donut slightly expands.

For the caramel topping:

Combine the sugar and water in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns pale golden. Keep cooking until it reaches a deep amber color. Remove from heat and let the bubbles settle.

Dip the tops of the filled donuts into the caramel, let the excess drip off, and place them on parchment paper or a wire rack. Let the caramel harden fully into a shiny, crackly shell.

Enjoy once the caramel is completely set.