Description
These creme brulee doughnuts feature a smooth sugar topping and are filled with rich pastry cream.
Ingredients
Scale
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 3–1/2 cups all-purpose flour, divided
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- Oil for deep-fat frying
- PASTRY CREAM:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks, room temperature
- 2 tablespoons butter, cubed
- 1 teaspoon vanilla extract
- TOPPING:
- 2 cups sugar
- 1/2 cup water
Instructions
- In a large bowl, dissolve the active dry yeast in the warm milk. Add 1 cup of all-purpose flour and mix it well. Let the mixture stand in a warm place for 30 minutes.
- Add the egg, egg yolks, 1/4 cup sugar, and salt. Mix well. Beat in softened butter, vanilla extract, and remaining 2-1/2 cups of flour. Cover and let rise until doubled in size, about 45 minutes.
- In a small saucepan, stir together sugar and cornstarch, then whisk in whole milk. Cook over medium heat until thickened and bubbly. Reduce heat and cook for two more minutes. Remove from heat.
- Whisk a small amount of the hot mixture into the egg yolks. Return to the saucepan, whisking constantly. Bring to a gentle boil, cooking for two minutes. Remove from heat and transfer to a bowl.
- Place the bowl in an ice-water bath. Stir in butter and vanilla. Press wrap onto the surface and refrigerate until cold.
- Punch down the dough. Roll out to 1/2-inch thickness and cut out doughnuts. Place on greased baking sheets and let rise until nearly doubled, about 45 minutes.
- Heat oil to 375°. Fry doughnuts until browned, about 1 to 2 minutes per side. Drain on paper towels.
- Fill a pastry bag with the prepared pastry cream. Pierce a hole in each doughnut and fill with cream.
- In a saucepan, stir sugar and water until moistened. Cook over medium-low heat until dissolved. Cover and bring to a boil. Cook for one minute, then uncover and swirl until light amber, about five minutes. Remove from heat.
- Dip the tops of the doughnuts into caramel, allowing excess to drip off. Place on a wire rack to set. Crack the sugar topping and enjoy!
Notes
- Ensure the yeast is fresh for proper rising.
- Use a thermometer to check oil temperature.
- Work quickly when tempering eggs to avoid scrambling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 doughnut
- Calories: 386
- Sugar: 43g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Creme Brulee Doughnuts, Doughnuts, Pastry Cream, Dessert