1-First Step: Prepare the Shokupan Base Slice the shokupan loaf into 12 pieces, each 1.5 inches thick. Use a 3-inch round cookie cutter to punch out donut shapes from each slice. Save scraps for croutons. Pat dry with paper towels to remove excess moisture. This takes 10 minutes and sets up the fluffy milk bread donuts.

2-Second Step: Heat the Oil Pour vegetable oil into a deep skillet to 1-inch depth. Heat to 170C (340F) over medium heat. Test with a scrap: it should sizzle gently and turn golden in 30 seconds. Maintain temperature with a thermometer for even frying.

3-Third Step: Fry the Donuts Fry 3-4 donuts at a time, 45 seconds per side until pale golden. Flip carefully with tongs. Drain on a wire rack over paper towels. Fry all batches in 15 minutes. Let cool 10 minutes; they firm up slightly for filling.

4-Fourth Step: Whip the Cream Filling Chill a bowl and beaters. Whip heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form, about 3 minutes. Avoid overbeating to keep it fresh and light, just like shop versions.

5-Fifth Step: Fill the Donuts Fit a piping bag with a long tip. Poke into the side of each cooled donut and pipe 1-2 tablespoons cream. Fill generously but avoid bursting. Rotate for even distribution.

6-Final Step: Dust and Serve Sift powdered sugar over tops. Serve fresh within hours. Pair with coffee for the full Waikiki vibe. Store extras as noted below.