For those of us who love Creme Brulee and donuts, I present to you Creme Brulee Donuts. Filled with delicious vanilla custard and topped with crunchy caramel … mmmm heavenly combination!
The donuts are pretty easy to make and do not require any special equipment or ingredients. Everything can be found in any grocery store. The recipe has 3 different cooking techniques, to make yeast dough, vanilla custard and crunchy caramel. But do not worry it is not hard and the instructions and video are easy to follow.
To accompany the step by step recipe is a video with easy to follow instructions on how to make these delicious Creme Brulee Donuts.
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Creme Brulee Donuts
Equipment
- Deep frying pan
- Mixing bowl
- Rolling Pin
Ingredients
For the donuts:
- 1 cup (250 ml) milk
- ¼ cup (50 grams) white granulated sugar
- 1 large egg
- 2¼ teaspoons (7 grams) instant yeast
- 3¼ cups (400 grams) all purpose flour
- 1 teaspoon salt
- 3 tablespoons butter, at room temperature
For the vanilla custard:
- 2½ cups (500 ml) milk, separated
- ½ cup (100 grams) white granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract or sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
For the caramel topping:
- 1½ cup white granulated sugar
- ½ cup water
Instructions
Make the dough for donuts:
- In a large mixing bowl combine milk, egg, instant yeast, sugar, and salt. Mix through.
- Add the flour. Mix until a rough dough is formed.Cover the bowl with a clean towel and allow to stand for 10-15 minutes.
- After the dough got a chance to stand for a few minutes, add the softened butter. Knead the dough on a lightly floured surface until it becomes smooth and elastic. This can take about 5-10 minutes. Do not be tempted to add more flour. If the dough sticks to your hands, coat your hands in a bit of olive or vegetable oil.
- Place the smooth dough into an lightly oiled bowl, cover with plastic food wrap and let stand in a warm place until double in size. This may take between 45-90 minutes.
- After the dough has risen, punch out the air and roll the dough into a 1½ cm (½ inch) thickness.Using a cookie cutter of desired diameter, cut out round disks. Cover the disks with a towel and allow to stand for about 10-15 minutes.
- Heat up the oil in a deep frying pan, over low – medium heat.Fry the donuts until golden brown on both sides and puffed up.
- After the donuts have cooled, poke a hole in each donut and move the stick a bit around, to make some space for the custard inside the donuts. Set aside until needed.
Vanilla Custard Cream:
- In a medium saucepan combine 2 cups of milk and sugar and place over low-medium heat.
- In a separate bowl whisk together egg yolks, ½ cup of milk and vanilla.
- Add the cornstarch and mix until fully incorporated.
- Slowly pour the egg yolk mixture into the hot milk mix, while constantly stirring.Continue stirring and cooking the custard until it thickens.
- When the custard thickens, add the butter and stir through until well combined.
- Transfer the custard into a heat proof container and cover with plastic food wrap. The food wrap should touch the surface of the custard, otherwise the custard might make a thin film on top when it cools.
- After the custard cooled down to room temperature, transfer to a piping bag with any nozzle.Fill each donut with custard and set aside.
Make the caramel topping:
- Ina medium saucepan combine sugar and water and heat up over medium-high heat stirring occasionally until the caramel is amber color and syrup like consistency. This can take up to 10 minutes.
- Carefully dip one side of each donut into the caramel and set to cool and harden. Be careful the caramel is really hot.
- Once the caramel has cooled to room temperature, the donuts are ready to serving.
- Enjoy!
Video
Nutritional Facts:
Calories: 376 kcal, Total Fat: 8.5 grams, Saturated Fat: 4.6 grams, Cholesterol: 02 mg, Sodium: 271 mg, Total Carbohydrates: 69.2 grams, Dietary Fiber: 1.1 grams, Total Sugars: 41 grams, Protein: 7.5 grams, Vitamin D: 11 mcg, Calcium: 101 mg, Iron: 2 mg, Potassium: 102 mg
Servings: 12 donuts
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