Make the Strawberry Crème Brûlée Custard: Blend 100g strawberries until smooth. Heat 300ml milk, 150ml cream, and strawberry purée until steaming (do not boil). Whisk 4 yolks, 80g sugar, and 30g cornflour until smooth. Gradually whisk in the hot strawberry milk. Return to saucepan, cook over medium heat, whisking, until thick and glossy. Remove from heat, stir in 30g butter, vanilla, and a pinch of salt. Press cling film directly onto the surface and chill until completely cold.

Make the Strawberry Compote: Combine 150g chopped strawberries, 40g sugar, and 1 tsp lemon juice in a saucepan. Cook over medium heat for 3–5 minutes until softened and juicy. Mix 1 tsp cornflour with 1 tbsp water, stir into strawberries, cook 1 more minute until thickened. Cool completely.

Make the Ultra-Fluffy Dough: In a large bowl, combine 180ml warm milk, 2 eggs, and 1 tsp vanilla. In another bowl, mix 360g flour, 50g sugar, 7g yeast, and ½ tsp salt. Gradually add dry ingredients to wet, mix until shaggy dough forms. Knead in 40g softened butter gradually. Knead 8–12 minutes until smooth, elastic, and slightly tacky (don’t add extra flour unless too sticky). Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

Shape and Fry the Doughnuts: Knock air out, divide into 10–12 pieces. Oil hands, roll into tight balls. Place each on parchment, cover loosely, proof 30–45 minutes until puffy. Heat oil to 175°C. Fry each doughnut 1–1.5 minutes per side until golden. Drain on a wire rack and cool completely.

Fill the Doughnuts: Pipe cold strawberry crème brûlée custard into each doughnut. Add a little strawberry compote to the center, then more custard.

Crème brûlée: Place the caster sugar in a clean, dry pan over medium heat. Let it melt without stirring until it turns a deep golden amber. Working quickly and carefully, dip the top of each filled doughnut into the hot caramelised sugar to coat. Let sit for about 1 minute so the sugar hardens into a glass-like shell before serving. (150 g caster sugar)