Description
Indulge in these delicious Crème Brûlée Donuts, featuring a creamy filling and a crispy caramelized topping.
Ingredients
Scale
- 1 cup whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 1 cup heavy cream
- 1/4 cup granulated sugar (for the topping)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the melted butter, sugar, egg yolks, and vanilla extract. Add the yeast mixture and mix until combined.
- Gradually add in the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Once risen, punch down the dough gently, roll it out to about 1/2-inch thickness, and cut out donuts using a donut cutter.
- Place the donuts on a floured baking sheet, cover, and let them rise for another 30-45 minutes.
- Prepare the crème brûlée filling by heating the heavy cream in a saucepan until just about to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt. Slowly pour the hot cream into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Strain and chill.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the donuts for about 1-2 minutes on each side until golden brown.
- Once cool enough to handle, fill each donut with the chilled crème brûlée filling using a piping bag.
- Sprinkle a thin layer of granulated sugar on top of each filled donut and caramelize using a kitchen torch or under a broiler.
- Let the sugar cool and harden for a minute before serving.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use a thermometer to check the oil temperature for frying.
- Keep a close eye on the sugar while caramelizing to prevent burning.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Crème Brûlée Donuts, dessert, donuts, recipe