Crème Brûlée Donut

Crème Brûlée + Donuts = heaven. Can you imagine anything better? Topped with sweet cream-filling and toasted caramelized sugar, you definitely DONUT want to miss this yummy Crème Brûlée donut recipe!

Crème Brûlée Donut

Difficulty: Medium

• 12 Servings

• Total Time: 1 Hour 30 Minutes

Donut Ingredients:

Donut

• 500 gr. flour
• 14 gr. dry yeast
• 4 eggs
• 70 gr. sugar (plus 100 g for coating)
• 8 gr. salt
• 150 ml cold water
• 125 gr. butter
• 1 lt. vegetable oil

Donut Filling

• 1 lt. milk
• 8 egg yolks
• 60 gr. cornstarch
• 150 gr. sugar
• 1 vanilla bean

Donut Directions:

1. 1. Cut parchment paper squares of 3”x3” and set aside for later.
   2. Combine flour, yeast, sugar, salt and water in a stand mixer bowl. Using the bread hook, start mixing and add the eggs one at a time. Once all ingredients are well combined, add butter in small batches. If needed, add more water to the dough to soften it up. 
   3. Grease a large sized bowl and place dough inside, making sure all of the surface is oiled. Cover dough with plastic wrap and proof until dough doubles in size.
   4. Meanwhile, pour milk into a medium pot. Cut vanilla bean vertically in half and scrape seeds using the back of the knife, add to the milk and bring to a boil. In a separate bowl, mix yolks, sugar and cornstarch. Temper the yolk mixture by slowly adding the milk, mix and transfer back to the pot. Over medium heat, stir until the filling mixture thickens and leave it to cool.
   5. Divide the fermented dough into small balls and give them shape. Place each individual dough ball in the previously cut parchment paper and proof until dough doubles in size. Preheat oil in meantime. 
      1. Alternative: Spread the dough and use a circular cutter to give outer shape and a smaller one for a hole in the middle. 
   6. Prepare a bowl with sugar. Fry donuts so that either side is golden brown and immediately transfer to sugar bowl to coat. Leave them to cool.
   7. Option 1: Using your finger, make a whole on the side of the donut and fill using piping bag. Torch top of the donut to give it a caramel crust.
   8. Option 2: Cut the top part of the donut and squeeze the inside so that it looks holed out and fill using piping bag (or spoon). Sprinkle sugar on top of the filling and torch.
   9. Place sugar in a small pot with a teaspoon of water and juice of one lemon and let it caramelize. Pour on a pan previously greased with oil and let set. Cut pieces and decorate your donuts!