Crème Brûlée Donuts (Print Version)
# Ingredients:
→ For the dough
01 -
200g of milk
02 -
100g of butter, softened
03 -
3g of salt
04 -
500g of all-purpose flour
05 -
75g of sugar
06 -
9g of dry yeast
07 -
2 large eggs
08 -
1 tablespoon of your preferred liqueur
→ For the pastry cream
09 -
50g of cornstarch
10 -
1 pinch of salt
11 -
500ml of milk
12 -
100g of egg yolks
13 -
40g of sugar
14 -
1 tablespoon of vanilla extract
15 -
100g of white chocolate
16 -
100g of softened butter
→ For the caramel
17 -
350g of sugar
18 -
2 tablespoons of water
# Instructions:
01 -
Throw all the dough ingredients into a stand mixer bowl and mix for 12 minutes until it's smooth. Let it rise for about an hour or until it doubles.
02 -
Whisk the egg yolks with the cornstarch, vanilla, and sugar. Heat the milk until boiling, then pour it over the egg mix while whisking. Put it back on low heat and stir until it thickens. Mix in the butter and white chocolate until smooth, then set aside to cool.
03 -
Cut the dough into pieces weighing 45-50g each and shape them into balls. Let them rest for another hour and a half.
04 -
Heat oil to 160-170°C and fry the donuts for about 3 minutes on each side until they're nicely golden. Drain them and leave to cool.
05 -
Use the cooled cream to fill the donuts. For the caramel, heat the sugar and water together. Dip the tops of the donuts into the hot caramel and let it harden.
# Notes:
01 -
Knead the dough until it's perfectly smooth and stretchy.
02 -
Get the oil temperature just right for perfectly cooked donuts.
03 -
Work quickly with the caramel before it solidifies.