creme brûlée donut

Crème Brûlée Donut Recipe

Ingredients

For the Donuts:

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (110°F or 45°C)
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the Crème Pâtissière (Custard Filling):

• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter

For the Brûlée Topping:

• 1/4 cup granulated sugar

Instructions

Making the Donuts:

1. Activate Yeast: In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
2. Mix Dough: In a large mixing bowl, combine flour, sugar, and salt. Add the softened butter, egg yolks, vanilla extract, and the yeast mixture. Mix until the dough comes together.
3. Knead Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Shape Donuts: Roll out the dough on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donuts and holes. Place the donuts on a baking sheet lined with parchment paper, cover with a towel, and let rise for another 30 minutes.
5. Fry Donuts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts a few at a time for about 1-2 minutes on each side, until golden brown. Drain on paper towels.

Making the Crème Pâtissière:

1. Heat Milk: In a medium saucepan, heat the milk and vanilla bean (if using) over medium heat until just simmering. Remove from heat, cover, and let steep for 10 minutes. If using vanilla extract, add it after steeping.
2. Whisk Eggs and Sugar: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until well combined and pale in color.
3. Temper Eggs: Gradually whisk the hot milk into the egg mixture to temper the eggs. Pour the mixture back into the saucepan.
4. Cook Custard: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat and whisk in the butter. Strain the custard through a fine-mesh sieve into a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until chilled.

Assembling the Donuts:

1. Fill Donuts: Once the donuts and custard are cool, use a piping bag fitted with a small round tip to fill each donut with the chilled crème pâtissière.
2. Brûlée Topping: Sprinkle a thin, even layer of granulated sugar on top of each filled donut. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Allow the sugar to cool and harden before serving.

Enjoy your delicious homemade crème brûlée donuts!