Creme Brûlée Donuts

Creme Brûlée meets donuts in this epic dessert fusion that's everything dreams are made of! The yeast donuts are super fluffy and soft, the custard is inside is creamy and speckled with gorgeous vanilla bean, and to finish it off, a crackly sugar top to sweeten it all up. So if you're looking for a Valentine's Day dessert that will impress or a fun edible art project to make for yourself, look no further!

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Ingredients

DONUT DOUGH

CUSTARD FILLING

BRULEE

Instructions

MAKE THE CUSTARD

  1. Start out by making the custard. To a mixing bowl, whisk together cornstarch, sugar, and salt. Then add all the yolks and beat until it gets lighter in color. Set aside.
  2. To a pot over medium heat, add the milk, vanilla extract, and vanilla bean. Combine together and heat it just until it starts to bubble on the edges. You do not want to boil it or it will be too hot.
  3. Take off the heat and slowly add a little in at a time to the batter. This is so you don't shock the egg yolks and cook them. Keep on slowly integrating the warm milk until it's all whisked in and very smooth.
  4. Then transfer back to the pot and heat over medium-low heat. Continuously whisk together for a few minutes until it starts to thicken up. Immediately take off the heat and add the butter. Mix together until the butter is melted in and incorporated. Transfer the custard to a bowl.
  5. Cover and pop in the fridge to chill.

MAKE THE DOUGH, FRY, AND FILL

  1. To a large mixing bowl, add the warm milk, instant yeast, sugar, salt, and egg. Whisk together until completely smooth.
  2. Then add the room temperature butter and all purpose flour.
  3. Combine together using a hook attachment and stand mixer or a wooden spoon/rubber spatula. Knead the dough for about 2 to 3 minutes and then transfer to an oiled bowl.
  4. Cover, and place in a warm place to rise about an 1 hour 30 minutes to 2 hours.
  5. Once the dough has risen, flour a working surface and rolling pin and roll out the dough until it is about 1/2 an inch thick, or less, but no more thicker.
  6. Using a heart cookie cutter, punch out small heart donuts. Once you can't punch out any more, gather the scraps, combine together, roll out again, and punch more until all the dough is used.
  7. Place on an oiled baking sheet or parchment paper and cover for 30 minutes.
  8. Heat oil suitable for frying in a pot or deep pan like vegetable, canola, or peanut oil. The perfect temperature is around 325°F to 350°F.
  9. Add the donuts in, making sure not to crowd them. Fry on each side until beautifully golden, flipping over halfway.
  10. Transfer to a paper towel or wire rack to drain the excess oil. Repeat with the rest of the dough until all fried.
  11. Use a piping bag fitted with a small tip or use a ziplock bag. Fill the bag with the custard made earlier.
  12. Make a deep hole on one side of each donut. Insert the piping bag into the hole and fill the donut with the custard.

THE BRULEE

  1. Now for the brûlée, to a small pan over medium heat, add the granulated white sugar and water. Allow it to come to a boil until all the sugar is dissolved. Let it bubble and swirl occasionally but don't mix it or else the sugar will crystallize. The color should start to deepen and turn golden. Once golden, turn the heat to low to let it get golden brown and then take off the heat.
  2. Now you got to work fast because the sugar doesn't take long to harden up. Dip one side of the filled donuts in the caramelized sugar and lift up. Let any excess drip off and set on a wire rack. Repeat with the rest of the donuts.
  3. Enjoy fresh for the best experience!

Notes