Method
Mix the yeast with the sugar and 30ml of the warm milk. Rest for 10-15 minutes, or until frothy.
Sift the flour, Coulant au Chocolat and salt into a large bowl. Make a well and pour in the yeast, the rest of the milk, melted butter and egg. Mix and knead until smooth. Return dough to the bowl, cover, and leave in a warm place for 45 minutes until dough has roughly doubled in size.
On a floured work surface knead the dough for five minutes. Divide into 20 balls and place on a lined baking tray. Leave in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190˚C. Gently lower the balls into the hot oil one at a time in batches of two or three. Fry for 3-5 minutes on each side. Remove with a slotted spoon and drain on kitchen paper.
Combine the cinnamon and sugar and roll the doughnuts in the sugar mix.
Heat the milk, double cream and vanilla seeds in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 mins. Add the white chocolate and stir until melted.
Serve warm with 2 doughnuts per person.