Baked Creme Brulee Doughnuts
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4.0
6 reviews
Good
Baked Creme Brulee Doughnuts
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Baked Creme Brulee Doughnuts feature a baked yeast risen doughnut base filled with vanilla bean pastry cream and finished off with a shatteringly crunchy bruleed sugar coating. To die for!
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Ingredients
For the doughnuts:
- 1/2 cup warm water
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 4 large egg yolks
- 1/3 cup (65 grams) granulated sugar
- 2 1/2 (319 grams) cups all-purpose flour
- 1/4 teaspoon fine salt
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup heavy cream
For the filling:
- 1 cup whole milk
- 1/3 cup (65 grams) granulated sugar
- 3 large egg yolks
- pinch of salt
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla bean paste
For topping:
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons water
Instructions
Make the doughnuts:
- In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
- On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 45 minutes.
- Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.
Make the filling:
- In a medium saucepan, whisk together the milk and half the sugar. Place over medium heat to come to a boil.
- Meanwhile, in a small bowl, whisk the yolks, salt, and the remaining sugar. Stir in the flour.
- When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly. Pour the egg mixture back into the pot. Continue whisking until the cream thickens and comes to a boil. Pour the cream into a heat-proof glass or stainless-steel bowl or pan. Press plastic wrap directly against the surface of the cream. Refrigerate until completely chilled.
- Remove the pastry cream to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts.
Make the crème brulee topping:
- Place the doughnuts on a wire rack over a baking tray. In a glass measuring cup, combine the sugar and water and stir until combined. Spoon the sugar mixture over each doughnut and allow to set for 5 minutes. Using a kitchen blowtorch, caramelize the sugar until amber. Serve.
Notes
- Inspired by Donna Hay issue #86
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Overall Rating
4.0
6 reviews
Good
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