Crème Brûlée Donuts (Print Version)
# Ingredients:
→ Dough Mix
01 -
4 tbsp milk (50g) mixed with 1 tbsp flour (10g), cooked until paste-like
02 -
180g (3/4 cup) milk
03 -
1 1/2 tsp yeast
04 -
400g (3 cups) plain flour
05 -
15g (2 tbsp) milk powder
06 -
50g (1/4 cup) granulated sugar
07 -
1 room-temp large egg
08 -
70g (5 tbsp) softened butter, divided in two portions
09 -
1/2 tsp salt
→ Filling (Custard)
10 -
2 large eggs
11 -
110g (1/2 cup) sugar
12 -
20g (2 tbsp) cornstarch
13 -
460g (2 cups) milk
14 -
1/2 tsp salt
15 -
1 tsp vanilla essence
16 -
2 tbsp butter
→ Caramel Topping
17 -
1 cup sugar
18 -
Pinch of salt
19 -
4 tbsp water
# Instructions:
01 -
Mix milk and flour in a nonstick skillet. Stir on medium heat until you get a thick paste. Set it aside to cool.
02 -
In a mixer bowl, combine the cooled starter paste, cold milk, and yeast. Let it rest for 5 minutes—it’ll start to foam.
03 -
Put everything for the dough, except half of the butter, into the mixer. Using a dough hook, knead for 5 minutes. Add the rest of the butter and keep kneading for another 5–8 minutes, until you’ve got a stretchy, smooth dough.
04 -
Cover the dough and leave it, letting it double in size—either for 1 hour at room temperature or overnight in the fridge.
05 -
Roll the dough until it’s about 1/2-inch thick. Use a 4-inch cookie cutter to create circles. Put them on parchment paper and let rest for 30–45 minutes.
06 -
Heat oil in a wok to 350°F (175°C). Fry each donut until golden brown, about 2 minutes per side. Move them to a wire rack to cool.
07 -
Beat together eggs, sugar, cornstarch, and salt. Heat milk and vanilla in a pan until boiling. Slowly whisk the hot milk into the egg mix, then return everything to the pan. Stir over low heat until it thickens. Add butter, strain it, and chill for 15 minutes.
08 -
Spoon the custard into a piping bag with a narrow tip. Poke a hole in each donut and pipe the filling in until the donut feels heavy.
09 -
Heat the sugar, salt, and water in a pan on low. Don’t stir—just let it melt and turn a deep golden brown. Dip each donut’s top into the caramel.
10 -
Once the caramel sets, dig in while it’s fresh! The texture and taste are better this way.
# Notes:
01 -
Keep a candy thermometer handy. Caramel temp should hit 350°F/175°C.
02 -
For crunchier caramel, don’t store the donuts covered.
03 -
If your caramel hardens in the pan, warm it up gently before using.