Creme Brulee Doughnuts

Ingrédients

Ingredients:

- 190 g milk

- 7 g instant dry yeast

- 35 g sugar

- 7 g salt

- 1 egg

- 350 g flour

- 40 g butter

Custard Cream:

- 2 cups whole milk (500 ml) (You can use fresh or evaporated milk)

- 1/2 cup sugar (50 g)

- 4 egg yolks

- 1/2 cup milk (125 ml)

- 2 tsp vanilla

- 3 tablespoons cornstarch

- 2 tablespoons butter

Caramel Sauce:

- 1 1/2 cups sugar (300 g)

- 1/2 cup water (125 ml)

Preparation:

1. Dough:

- Add all the dough ingredients to a bowl. Knead for 5-10 minutes until the dough is soft and elastic.

- Place the dough in a large, lightly greased mixing bowl. Cover with plastic wrap allow it to rise in a warm, draft-free environment for 40-50 minutes, or until doubled in size.

2. Custard:

- Beat the egg yolks, 125 ml of milk, and cornstarch together until combined

- In a saucepan, heat 2 cups of milk with 1/2 cup of sugar over medium-high heat until it reaches a bare simmer. Remove the pan from the heat and carefully ladle the hot milk into the egg yolk mixture while whisking to prevent lumps.

- Pour the mixture back into the saucepan and return it to the stovetop over medium heat.

- Continuously whisk the mixture until it bubbles and thickens completely. Remove from heat add vanilla and butter mix until smooth.

- Transfer the custard to a bowl, cover with plastic, refrigerate for 1-2 hours until completely cooled.

3. Donuts:

- Punch down the risen dough . Roll the dough to about 1/2 inch thick.

- Use cookie cutter to cut rounds from the dough. Gather the remaining dough, roll it out again, and cut more rounds until all the dough is used.

- Place the rounds on a lightly greased baking sheet, leaving about 1 inch between each. Cover with plastic wrap or a clean kitchen towel and allow them to rise for 20-30 minutes, or until doubled in size.

- Heat oil in a large pot fry the dough rounds in batches, cooking for 2 minutes on each side, or until golden brown.

4. Fill & Brûlée:

- Add the custard to a piping bag fitted with a piping tip. Use a skewer to create a pocket inside each donut. Insert the piping tip into the pocket and fill the donuts with custard.

- To make the caramel (brûlée), combine the sugar and water in a small saucepan over medium-high heat. Once the mixture begins to bubble, reduce the heat to medium. Continue heating, swirling the pan gently, until the sugar turns golden.

- Carefully dip the top of each donut into the caramel. Wear a glove for extra protection. Tilt the donut to let excess caramel drip off, then set it aside to cool.

Notes

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