In a stand mixer bowl, combine the flour, yeast, sugar, eggs, butter, milk, and salt. Knead on low-medium speed for about 12 minutes until the dough is smooth and slightly sticky.

Cover the bowl with a cloth and let the dough rise for about 1 hour, or until it doubles in size.

In a bowl, whisk together the egg yolks, cornstarch, vanilla, and sugar. While that sits, heat the milk in a saucepan. Once hot, pour it into the yolk mixture and whisk immediately to combine. Return to the saucepan and cook over medium heat, stirring regularly until the cream thickens.

Remove from heat and stir in the butter and white chocolate until smooth. Cover with plastic wrap and chill in the refrigerator.

Cut squares of parchment paper. Divide the risen dough into balls, each weighing 1.5 to 1.75 ounces (45-50g). Place them on the parchment paper and allow to rise again for 1.5 hours until doubled.

Heat oil in a deep fryer or skillet to 320-340°F (160-170°C). Carefully fry the dough balls for about 3 minutes on each side until golden brown. Remove and let them cool.

Once cooled, fill the dough balls with the chilled cream using a piping bag fitted with a small tip.

In a saucepan over medium heat, combine sugar and water, stirring gently until caramel forms. Once made, transfer to another pan to prevent overcooking.

Dip each dream into the warm caramel, allowing excess to drip off, then let them cool completely.

Present your Dreams Crème Brûlée with love and a sprinkle of extra sugar for that finishing touch.