Homemade Crème Brûlée Donuts Recipe

Dough Preparation:
Whisk together the milk, yeast, and a teaspoon of sugar. Let it sit for 10-15 minutes until foamy.
Add egg yolks and vanilla to the yeast mixture and stir well.
In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, flour, butter, salt, and remaining sugar. Start on low speed, then increase to medium and knead for 5-10 minutes until the dough is soft and elastic.
Place the dough in a greased mixing bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1-2 hours, until doubled in size.
Making the Custard:
Whisk together sugar, salt, and cornstarch in a bowl. Beat the egg yolks until smooth.
Gradually mix the dry ingredients into the egg yolks until pale and smooth.
Heat milk in a saucepan until it simmers. Gradually whisk the hot milk into the egg mixture to temper the eggs.
Return the mixture to the saucepan over medium heat, whisking constantly, until it bubbles and thickens.
Remove from heat, whisk in vanilla and butter until smooth. Transfer custard to a bowl, cover directly with plastic wrap, and chill for 1-2 hours.
Forming and Frying Donuts:
Punch down the risen dough and roll it out on a floured surface to about 1/2 inch thick.
Cut rounds with a 3-inch cutter, re-rolling scraps to use all the dough.
Place rounds on a greased baking sheet, cover, and let rise for 20-30 minutes until doubled.
Heat oil to 360°F in a large pot. Fry the donuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
Fill & Brûlée:
Fill a piping bag with the custard. Make a pocket in each donut using a skewer, then pipe custard inside.
For the caramel, cook sugar and water in a saucepan until golden. Dip the top of each filled donut into the caramel, let excess drip off, then cool.
To Serve:
Enjoy these luxurious crème brûlée donuts as a decadent treat. The creamy custard filling and crunchy caramel topping make them a delightful twist on classic donuts! Voir moins