Make the dough. Combine active dry yeast with warm water, and 1 teaspoon granulated sugar. Let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
Whisk together 3 eggs with 2 egg yolks. Combine eggs with bread flour, salt, and ⅓ cup granulated sugar in the bowl of a stand mixer. Add yeast mixture and mix until a dough forms. Add the butter and knead the dough until smooth, about 5-7 minutes. Transfer the dough into a clean bowl and cover with plastic wrap. Place in a warm spot and let proof for 1 hour or until doubled in size.
Meanwhile, make the white chocolate cream. Combine white chocolate chips with heavy cream in a heat-safe bowl and microwave until melted, stirring every 20 seconds. Let cool completely. Whip heavy cream until soft peaks form. Add the white chocolate mix to the whipped cream and continue to beat until stiff peaks form. Chill until ready to use.
Punch down dough. Roll into a rectangle about ¾-inch thick. Use a 3-inch biscuit cutter and cut 16 circles. Place on a baking sheet lined with parchment paper with 2 inches of space in between the donuts. Cover loosely with plastic wrap and let rise for 1 hour.
Heat frying oil to 350 degrees F.
Fry the donuts until golden brown, flipping the donuts to get an even color on both sides. Remove from oil with a slotted spoon and place on a paper-towel-lined plate to drain the excess oil. Let the donuts cool completely.
Make the passion fruit glaze. Beat together passion fruit pulp with powdered sugar and lime zest until smooth. Cut the donuts in half and fill the bottom half with white chocolate cream. Sandwich the donut with the top bun and drizzle the passion fruit glaze.