Description
Creme brulee donuts are light brioche-style rings filled with a smooth vanilla custard and finished with a crackly sugar shell you torch at home.
Ingredients
Scale
- 3¼ cups all-purpose flour (plus extra for dusting)
- 2 teaspoons instant dry yeast
- 3 tablespoons granulated sugar
- ¾ teaspoon salt
- 2 tablespoons potato starch
- 2 large eggs, at room temperature
- 4 tablespoons invert sugar syrup
- 6 tablespoons unsalted butter, softened
- 1 cup whole milk, warmed to 100°F
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 vanilla bean pods, split and scraped (reserve seeds)
- 5 large egg yolks
- 2 tablespoons cornstarch
- 1½ teaspoons unflavored gelatin powder
- 2 tablespoons water (for blooming the gelatin)
- Neutral oil for frying (canola or grapeseed), about 4 cups
- 1 cup raw cane sugar, for torching
Instructions
- Begin by blooming the gelatin. In a small bowl, sprinkle 1½ teaspoons of gelatin powder over 2 tablespoons of cold water and let it sit for 5 minutes.
- In a saucepan, whisk together 1 cup of heavy cream, ½ cup of whole milk, and the split vanilla bean pods along with their seeds. Heat this mixture over medium heat until it reaches a simmer, then remove it from the stove.
- In a separate bowl, whisk together the 5 large egg yolks, ½ cup granulated sugar, and 2 tablespoons of cornstarch until the mixture becomes pale in color. Gradually add half of the hot cream mixture into the yolks while whisking continuously to temper the eggs.
- Return the egg yolk mixture to the saucepan with the remaining hot cream mixture. Cook over medium-low heat, whisking constantly until the custard thickens and reaches 175°F on an instant-read thermometer.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved. Strain the custard through a fine-mesh sieve to ensure it’s silky smooth. Transfer the custard to a shallow pan, cover the surface with plastic wrap directly, and chill it in the refrigerator for at least 4 hours or overnight until set.
- In the bowl of a stand mixer fitted with a dough hook, mix together the 3¼ cups of all-purpose flour, 2 teaspoons of instant dry yeast, 3 tablespoons of granulated sugar, ¾ teaspoon of salt, and 2 tablespoons of potato starch.
- Add the 2 room-temperature eggs, 4 tablespoons of invert sugar syrup, and 1 cup of warmed whole milk to the flour mixture. Mix on low speed until a shaggy dough forms.
- Increase to medium speed and knead the dough for about 5 minutes. Gradually incorporate the 6 tablespoons of softened butter, adding one tablespoon at a time and kneading until each addition is fully mixed in. Continue kneading for about 8 to 10 minutes, until the dough is smooth and elastic, registering around 75°F.
- Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for 8 to 12 hours to allow for an overnight proof.
- On a lightly floured surface, roll out the prepared dough to a thickness of ½ inch. Use a 3-inch round cutter to cut out doughnut shapes and place them on a sheet of parchment paper. Cover them with a kitchen towel and allow them to rest for about 45 minutes, until they puff visibly.
- Heat the oil in a heavy pot to 350°F, maintaining the temperature throughout the frying process.
- Fry the doughnuts in batches of 3 to 4, flipping after about 90 seconds. They should cook until golden brown, which will take around 3 minutes total. Transfer them to a wire rack set over a tray to drain excess oil.
- Once the custard is chilled, transfer it to a piping bag fitted with a small round tip. Insert the tip into the side of each doughnut and fill until you feel a slight resistance.
- Dust the tops of the filled doughnuts evenly with raw cane sugar. Using a culinary torch, move the flame in small circles over the sugar until it melts and begins to caramelize, forming a crisp crust.
Notes
- Blooming gelatin is essential for achieving a custard filling that won’t leak when filling your creme brulee donuts. Make sure to let it sit in cold water until it softens and becomes spongy.
- Kneading the dough not only incorporates ingredients but also develops gluten for structure. The inclusion of invert sugar and potato starch in the dough will ensure your creme brulee donuts remain soft for longer.
- Always maintain the oil temperature while frying. If it dips too much, the doughnuts may absorb excess oil. Aim for a steady 350°F to achieve golden-brown perfection.
- The filling can be messy if overfilled, so taking care to stop as you feel resistance will help keep the custard in place.
- When torching the sugar, work quickly to caramelize it without heating the doughnut interior, which will help preserve the delicate texture of the pastry.
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg