Description
Irresistible creme brulee donuts blend French pastry elegance with classic American donut charm. Creamy custard filling and caramelized sugar topping create a luxurious dessert experience you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 3 2/3 cups (437 grams) all-purpose flour
- 1 large egg, room temperature
- 1 1/4 cups (296 milliliters) whole milk, warm (about 110°F)
- 6 tablespoons (85 grams) unsalted butter, softened
Leavening and Seasoning:
- 1 1/2 teaspoons instant yeast
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon salt
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Prepare the custard base by blending cornstarch, sugar, and salt in a mixing bowl, then incorporate egg yolks until the mixture becomes pale and smooth.
- Gently heat milk, vanilla extract, and vanilla bean seeds in a saucepan until tiny bubbles form around the edges, avoiding a full boil.
- Gradually introduce the warm milk mixture into the egg yolk blend, carefully tempering the eggs to prevent curdling.
- Return the combined mixture to the saucepan, cooking over low heat while continuously whisking until the custard thickens to a creamy consistency.
- Remove from heat and fold in butter until completely melted and integrated, creating a silky texture.
- Transfer the custard to a bowl, seal with plastic wrap directly touching the surface, and refrigerate until thoroughly chilled.
- Create the dough by mixing warm milk, yeast, sugar, salt, and egg in a large bowl, then incorporate softened butter and flour.
- Knead the dough for 20-25 minutes until it becomes smooth and elastic, either using a stand mixer or manual technique.
- Place the dough in a greased container, cover, and allow it to rise in a warm environment for 1.5-2 hours until it doubles in volume.
- Roll out the dough on a floured surface to a half-inch thickness, using a heart-shaped cookie cutter to create donut shapes.
- Arrange the cut donuts on an oiled baking sheet, cover, and let them rise for an additional 30 minutes.
- Heat oil to 325-350°F and fry the donuts in batches, turning once to achieve an even golden-brown color.
- Drain the fried donuts on paper towels to remove excess oil.
- Fill a piping bag with chilled custard and carefully inject each donut through a small hole.
- Prepare caramel by heating sugar and water in a saucepan until it transforms into a deep amber color, gently swirling to ensure even cooking.
- Coat each donut’s surface with the caramel, allowing it to harden and create a crisp brulee layer.
- Serve immediately to enjoy the perfect balance of crispy exterior and creamy interior.
Notes
- Perfectly temper eggs by gradually adding warm milk to prevent scrambling, ensuring a smooth, silky custard texture.
- Control oil temperature carefully during frying to achieve golden-brown donuts without burning or undercooking the dough.
- Use a digital thermometer for precise sugar caramelization, preventing bitter or burnt brulee topping.
- Chill custard thoroughly before filling to maintain structural integrity and prevent leaking during piping.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 238 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg