Crème brûlée doughnuts
User Reviews
4.7
9 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
15 -18 doughnuts
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Course
Dessert
Crème brûlée doughnuts
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1/4 cup water
- 3 tablespoons butter
- 1/2 cup milk
- 3 cups cake flour/all purpose flour
- 1/4 cup caster sugar
- pinch of salt
- 1 sachet 7-10g instant yeast
- 1 egg
- oil for deep-frying
for the filling
- 1 1/2 cups milk
- 1 vanilla pod halved
- 1/3 cup sugar
- 4 egg yolks
- 2 tablespoons flour
- pinch of salt
for the caramel
- 2 cups sugar
Instructions
- Heat together the water, butter and milk until the butter has melted.
- In a separate bowl, mix together the flour, caster sugar, salt and yeast.
- Pour the warm butter mixture into the flour and add the egg.
- Stir to combine and knead for 5-8 minutes until the dough is smooth and soft. If the dough is sticky, add a little more flour.
- Place in a clean bowl and cover with a damp tea towel. Allow to rise for 1 hour.
- To make the filling, heat the milk and vanilla pod until it just starts to boil.
- In a separate bowl, whisk together the sugar and egg yolks until light. Add the flour and salt and mix well.
- When the milk has reached boiling point, pour it slowly into the egg yolk mixture whilst whisking.
- Return the mixture to the saucepan and allow to cook over low heat whilst continuously stirring until thick and glossy (around 5-10 minutes).
- If there are any lumps, strain the filling through a fine sieve then place in a clean bowl. Push cling wrap onto the surface of the custard/filling to prevent a skin from forming and place in the fridge. Allow to cool completely.
- When the dough has risen, knock it down. Place the dough on a floured surface and roll out to approximately 2cm thick. Using a round cookie cutter or small glass, cut circles out of the dough then place on a tray lined with baking paper. Allow to rise for another 30 minutes.
- Heat the oil then fry the doughnuts in batches until golden brown and cooked through.
- Remove from the oil and drain on kitchen paper.
- Allow to cool to room temperature. Place the chilled filling into a piping bag fitted with a plain nozzle then pipe the mixture into the doughnuts. Alternatively you could make a slit in each doughnut and fill with a spoon but this is a little messier than working with a piping bag.
- Once all the doughnuts have been filled, place the sugar for the caramel in a frying pan over medium heat.
- Allow the sugar to start caramelising, stirring gently until all the sugar has dissolved and the sugar is amber in colour.
- Remove from the heat and carefully place the doughnuts into the warm caramel and gently shake the pan to coat them. Carefully remove the doughnuts from the caramel with a pair of tongs and place them back onto the baking paper. Allow to set then serve.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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