In a bowl, dissolve 2¼ teaspoons of active dry yeast in ¾ cup warm milk with 1 tablespoon of granulated sugar; let it sit for 5–10 minutes until foamy. This confirms that your yeast is active.

Add the remaining sugar, 3 tablespoons softened halal butter, 2 egg yolks, 1 teaspoon non‐alcoholic vanilla extract, 2½ cups all-purpose flour, and ½ teaspoon salt. Mix until a soft dough forms, then transfer to a floured surface and knead for about 5–6 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise for about one hour until doubled in size.

For the pastry cream filling, heat 2 cups whole milk with ½ cup granulated sugar in a saucepan until hot. In a separate bowl, whisk together 4 egg yolks and ¼ cup cornstarch. Slowly temper the egg mixture by adding some of the hot milk, then return the combined mixture to the saucepan. Cook, stirring constantly, until the cream thickens. Remove from heat and stir in 2 tablespoons halal butter and 1 teaspoon non-alcoholic vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate.

For the chocolate glaze, heat ½ cup heavy cream until just simmering and pour it over 4 ounces of chopped semi-sweet chocolate along with 1 tablespoon halal butter. Let it sit briefly before stirring until smooth.

Roll out the risen dough to about ½-inch thickness and cut into circles. Allow the cut dough to have a brief second rise, then fry in vegetable oil until golden brown on both sides, about 1–2 minutes per side. Ensure the oil temperature is just right to avoid undercooking or burning the donuts.

After the donuts cool slightly, use a piping bag to fill each one with the chilled pastry cream. Finally, dip the tops of the donuts into the chocolate glaze and let them set before serving.