In the bowl of your stand mixer add the milk and suggar anddissolve the sugar

Add the egg yolks and rose water and combine well

Add the starter and stir until you break down the blob

On a different bowl mix the flour and salt

Add the flour mixture to the wet ingredients and combine just until you don't see dry flour particles. Cover the bowl and let it rest 30-45 minutes

After the rest start kneading the dough and when you see it starts getting elastic add the softened butter and knead until the dough passes the windowpane test. Make sure you let the dough rest every few minutes of kneading and before trying the windopane test

Once the dough is ready, grease a container and put the dough inside. Let it ferment until it doubles in size. In my case it took about 9h at 19C/27F

After the bulk fermentation, degas the dough well and let it chill for a couple of hours in the fridge

Take the dough out of the fridge, dust your work surface and the dough and roll it into a 1cm/ 0.5in thickness

Cut the donuts and roll the scraps as many times necessary until you don't have more dough left

Place the donuts on small pieces of parchment paper, cover them and let them proof until they're puffy (about 1h)

Fill a pot with vegetable oil and heat it to 180-190C / 360-375F

When the donuts are ready and the oil is hot, fry the donuts until they have a nice golden brown color. Flip them in the oil several times so they have even color.

Transfer the donuts to a paper towel to remove the excess of oil and quickly roll them in sugar so the sugar sticks to the donut

Let the donuts cool down a few minutes and with a piping bag fill them with your favorite filling!

Put the milk in a saucepan and bring to a low boil

In a separate bowl, whisk the egg yolks, sift the starch, add the sugar, the coloring, and the rose water and whisk again

Pour a little bit of milk on the bowl (about 1/3 or 1/4 of the milk) with the yolks mixture and quickly stir so you don't cook the eggs

Pour the egg batter into the saucepan and whisk it all together until is homogeneous

Heat the mixture at low heat and don't stop stirring. It will thicken

Once the cream is thick enough transfer it to a bowl and cover it with plastic wrap. Make sure the wrat touches the cream so it won't develop a skin.

Let the cream cool down to room temperature before filling the donuts