Ingredients:
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 4 tablespoons unsalted butter, softened
- Oil for frying
Crème Brûlée Filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
Topping:
- 1/4 cup granulated sugar (for caramelizing)
Directions:
- Prepare the Dough: In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy. In a large mixing bowl, add flour and salt, then mix in eggs, softened butter, and the yeast mixture. Knead until a soft dough forms. Cover and let it rise for 1-2 hours, until doubled in size.
- Roll out the dough on a floured surface to about 1/2 inch thick. Cut out donuts using a round cutter and let them rise on a tray for another 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry donuts in batches for 1-2 minutes per side, or until golden brown. Place on paper towels to drain and cool.
- Make the Filling: In a saucepan, heat heavy cream, milk, and vanilla over medium heat until simmering. In a separate bowl, whisk sugar, egg yolks, and cornstarch. Slowly pour the hot cream mixture into the yolk mixture while whisking. Return to the saucepan and cook over medium heat until thickened. Let cool, then pipe the filling into the donuts.
- Caramelize the Topping: Sprinkle sugar on top of each donut and use a kitchen torch to caramelize until golden and crisp, creating a signature crème brûlée crust.
Prep Time: 30 minutes (plus rising time) | Cooking Time: 20 minutes | Total Time: 2 hours
Kcal: 300 kcal | Servings: 12 donuts
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