PINK CRÈME BRÛLÉE HEART DONUTS

In a small bowl, whisk together the warm milk and yeast. Set aside for 5 minutes until foamy.
Add the rest of the ingredients for the donuts and yeast mixture to a large bowl. Mix together with a wooden spoon until a dough forms. Remove from the bowl and knead with your hands for 8-10 minutes until the dough is smooth (you can alternatively knead in a stand mixer).
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour.
Once risen, remove the dough from the bowl, roll out, and use a heart shaped cookie cutter to cut the donuts out (you can use a round cookie cutter). Continue to roll and cut with the rest of the dough.
Place the cut out donuts on a baking sheet lined with parchment paper, cover, and let them rise/proof for 1 more hour.
Make the pudding filling by mixing the prepared vanilla pudding with pink food coloring drops.
Heat oil in a pan or pot (you can test the oil to see if it’s ready for frying by sticking the end of a wooden spoon in the oil, if bubbles disperse, it’s ready for frying). Fry the donuts in the oil (1-2 minutes each side) until golden.
Place on a cooling rack with a paper towel on top to cool. Use a piping bag to fill the donuts with the pink filling.
To make the hard caramel topping, add the sugar and water to a saucepan over medium-high heat (do not stir as it will crystallize). Swirl occasionally until it reaches a dark amber color.
Dip one side of each donut in the caramel and let it harden.
Enjoy!