Crème Brûlée Donuts

Crème Brûlée Donuts

from messinthekitchen.com
40 min

It may be the greatest creation in sweet tooth history: Crème Brûlée Donuts. Soft, pillowy, fried dough, a creamy custard center, all with crunchy caramel topping the entire affair.

Ingredients

  • 1 cup milk (lukewarm)
  • 1 tbsp active dry yeast
  • 1/3 cup sugar (granulated)
  • 3 egg yolks
  • 1 tsp vanilla
  • 4 tbsp butter (softened)
  • 4 1/4 cups flour (all-purpose)
  • 1 1/2 tsp salt (or to taste)
  • vegetable oil (for frying)
  • 1/2 cup sugar (granulated)
  • 1/2 tsp salt (or to taste)
  • 3 tbsp cornstarch
  • 2 cups milk
  • 4 egg yolks
  • 2 tsp vanilla extract
  • 2 tbsp butter (unsalted)
  • 1 cup sugar (granulated)
  • 1/4 cup water

Directions

  1. 1

    Whisk the milk, yeast, and 1 tsp of the sugar together. Let the mixture sit for 10-15 minutes until foamy. Add the egg yolks and vanilla to the yeast mixture. Stir well to combine.

  2. 2

    Whisk the sugar, salt, and cornstarch together. Beat the egg yolks in a medium-sized mixing bowl just until smooth. Add the dry mixture to the egg yolks and continue to beat until combined and pale yellow, about 1 minute.

  3. 3

    Punch the risen dough down and turn it out onto a lightly floured surface. Roll the dough out until about 1/2" thick.

  4. 4

    Add the custard to a piping bag fitted with a piping tip. Insert a skewer or chopstick into each donut to create a pocket inside for the custard. Insert the tip of your piping bag into a donut and fill with custard. Repeat with the remaining donuts and custard.