2 packages active dry yeast
1/4 cup warm water
3/4 cup warm full-cream milk
5 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar, plus more for rolling the doughnuts in
1 egg yolk + 1 egg, at room temperature
1 tsp salt
3 and 3/4 cups plain flour
2 cups vegetable oil, for frying
1 tbspn butter
2 tbspn brown sugar
1/2 cup thick cream
In a small bowl dissolve yeast in warm water, set aside and allow it to foam up (about 5 minutes)
In a large bowl, combine warm milk and butter, whisk until butter has completely dissolved.
Add in sugar, egg yolk and egg, salt, yeast mixture and 3 cups flour - then beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).
Place ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with cling wrap and leave to rise in a warm place for 1 hour.
When the hour has passed, punch the dough down and turn it onto a lightly floured surface; knead 8 times.
Divide the dough in half, creating two even sized balls of dough.
Roll each portion out to 1/2 cm thickness. Cut each side with a lightly floured 6cm round cutter.
Place rounds on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
When ready to fry, heat oil to 175°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels, then roll the warm doughnuts in extra sugar.
To make caramel, heat butter and brown sugar over a medium heat until combined and then add cream. Heat for a few minutes until mixture turns medium to dark brown. Allow to cool, then use syringes to suction up the caramel.
To serve, insert the caramel-filled syringes into the doughnut, ready to eat.