Creme Brulee Donuts

Name: Creme Brulee Donuts
Cook time: 170 min
Total time: 170 min
Yield: 12 servings
Ingredients: 1 cups Milk, warm; 50g White Sugar; 1 large Egg; 10g Instant Dry Yeast; 1 tsp Salt; 400g Cake Flour; 30g Butter, softened; 100g White Sugar; 20g Corn Flour; 2 large Eggs; 2 cups Milk; 2 tsp Vanilla Essence; 45g Butter; 300g White Sugar; 1/2 cups Water

These crème brûlée donuts combine pillowy, yeast-raised dough with a creamy vanilla custard center and a glassy caramelized sugar crust—think decadent pastries that hide a silky custard surprise. Lightly crisp on the outside from frying and finished with a brûléed sugar top, they make an indulgent treat perfect for brunch or dessert.

These crème brûlée donuts combine pillowy, yeast-raised dough with a creamy vanilla custard center and a glassy caramelized sugar ... Show more

By taufeeq · Original recipe

Health Grade

E+ · Indulgent

Time

2 hrs30 min

Price

0,25 €

Calories

377 kcal

vegetarian

low calorie

Method

Mix the dough

In a large bowl, whisk together the warm milk, white sugar, egg, and instant dry yeast until smooth. Add the salt and cake flour, then mix until a shaggy dough forms. Knead until it starts coming together, then work in the softened butter a little at a time and keep kneading for 8–10 minutes, until the dough looks smooth, stretchy, and only slightly tacky.

Proof until doubled

Transfer the dough to a clean bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size and nicely puffed.

Cook the custard

While the dough rises, make the filling. In a saucepan off the heat, whisk the sugar for the custard with the corn flour and the remaining eggs until smooth and pale. Slowly pour in the remaining milk, whisking constantly so no lumps form. Set the pan over medium heat and cook, whisking the whole time, for 6–8 minutes, until the custard thickens, turns glossy, and just starts to bubble. Remove from the heat and whisk in the vanilla essence and the remaining butter until fully melted and smooth.

Chill the custard

Scrape the custard into a shallow bowl, press plastic wrap directly onto the surface so a skin does not form, and chill for 30 minutes, or until cold and thick enough to pipe.

Cut the donuts

Gently punch down the dough and turn it out onto the counter. Roll it to about 1/2 inch thick, then cut out 12 rounds. Arrange them on a lined tray with a little space between each one.

Proof again

Cover the dough rounds loosely and let them proof for 30–40 minutes, until they look airy and slightly swollen. If you gently press one with a fingertip, the indentation should slowly spring back.

Fry until golden

Heat 2 inches of neutral oil in a heavy pot to 350° F. Fry the donuts in batches so you do not crowd the pot, cooking them for about 2 minutes on the first side and 2 minutes on the second side, until deep golden brown and cooked through. Lift them out with a slotted spoon and transfer them to a rack or paper towels.

Cool the donuts

Let the donuts drain and cool for 10 minutes, just until they are easy to handle and no longer hot enough to melt the filling.

Fill the donuts

Spoon the chilled custard into a piping bag. Poke a small hole in the side of each donut with a skewer or small knife, then pipe in the custard until each donut feels noticeably heavier and a little filling reaches the opening.

Make the caramel

In a light-colored saucepan, combine the sugar for the caramel with the water. Cook over medium heat without stirring for 8–10 minutes, swirling the pan gently once the syrup starts coloring, until it turns a rich amber.

Dip and serve

Working carefully and fairly quickly, dip the top of each filled donut into the hot caramel, let the excess drip off, and set the donuts aside for 2–3 minutes until the tops harden into a thin crackly shell. Serve the donuts the same day for the best contrast between the crisp caramel and creamy center.