Creme brûlée donuts: probably one of the best desserts I’ve put in my mouth. The soft fluffy dough combined with creamy luxurious vanilla packed pastry cream is basically what dreams are made of. ☁️
My favorite Vanilla Bean paste:
My favorite sauce pot:
Creme Brûlée Donuts
Makes 14 donuts
Dough:
1 cup ( 240g ) whole milk
2 eggs
1/2 C ( 110g ) sugar
2 tsp instant yeast
2 1/2 C ( 350g ) All purpose flour
1 1/4 C ( 175g ) Bread flour
1 1/2 tsp ( 4.5g ) kosher salt
1 stick ( 4oz ) unsalted softened butter
Pastry Cream filling:
6 egg yolks
1/2 C plus 2Tbs ( 135g ) sugar
1/4 C ( 35g ) cornstarch
2 C ( 480g ) whole milk
2 tsp ( 5g ) vanilla bean paste
2 Tbs unsalted butter
Brûlée sugar glaze:
1 C ( 220g ) sugar
1/3 C ( 78g ) water
1.5 qt canola oil for frying the donuts
1. To make the dough: The night before you’re going to fry and fill the doughnuts, in a stand mixer bowl whisk together milk, sugar, eggs and yeast then add in both AP and bread flour and salt. Knead until the dough just come together
2. Add in sifted butter and continue kneading the dough for about 6-7 minutes until the dough is smooth and very elastic
3. Transfer the dough to an oiled container and let proof in room temp for an hour then cover the dough and transfer it to the fridge and let it cold ferment overnight
4. The next day: make pastry cream. In a bowl whisk together the egg yolks, corn starch and half of the sugar. In a sauce pot combine milk, vanilla bean paste and the remaining half of sugar. Bring the milk mixture to a light simmer
5. Pour the hot milk into the yolk mixture while whisking, make sure the two are thoroughly combined then bring the mixture back on the stove on medium heat and whisk constantly until it is boiling and thickened. Add the butter and whisk until melted
6. Transfer the pastry cream to a dish and cover it with plastic wrap and let cool completely
7. To shape the donuts: take the dough out from the fridge and divide it into 14 even pieces ( each weights about 2.5 oz ), shake each dough ball into a round ball and place them on individual pieces of parchment paper
8. Let the dough ball proof till almost doubled in size in room temp, about 1 hour
9. Pre-heat about 1.5 qt of canola oil to 325F
10. When the oil is ready drop in the proofed donuts with parchment paper, the paper will fall oil once it comes in contact with oil. Fry each donut for 3-4 minutes and until golden brown. Rest them on wire rack and let them cool completely before filling with pastry cream
11. Take a chopstick or a small knife and poke a hole in each donut then fill them with pastry cream, set them aside and make sugar glaze
12. In a pot combine sugar and water and bring the mixture to a boil on medium heat, continue to cook until it is a light caramel color. Remove from heat and dip each donut in the sugar glaze ( watch out for you fingers it is HOT HIT HOT! ) while it is piping hot. Work as fast as you can
13. Crack that dang thing open with a spoon and enjoy the best thing you’ll ever put it your mouth!
Final thought:
Not gonna lie these babies do take 2 days to make and there are quite a few elements but they’re so worth all the work!! If you do end up making them let me know your thoughts!!
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