Description
Silky baked crème brûlée donuts blend French pastry elegance with American comfort. Rich custard-filled pastries promise sweet indulgence for dessert enthusiasts craving delightful culinary experiences.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 cups (480 ml) all-purpose flour
- ¾ cup (180 ml) whole milk
- ¼ cup (60 ml) unsalted butter, melted
- 1 tablespoon (15 ml) baking powder
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (5 ml) salt
- Additional granulated sugar (for topping)
Instructions
- Pastry Cream Preparation: Gently warm milk in a saucepan, avoiding boiling. Whisk egg yolks, sugar, and cornstarch until silky. Gradually incorporate warm milk, stirring to prevent curdling. Cook over medium heat until thickened, then remove and blend in butter and vanilla. Cool to room temperature.
- Yeast Activation: Combine lukewarm milk and half the sugar, sprinkle yeast, and let rest until frothy. Mix remaining sugar, egg, melted butter, and vanilla with activated yeast.
- Dough Creation: Fold flour and salt into wet ingredients, kneading for 5 minutes until smooth. Transfer to an oiled bowl, cover, and let rise in a warm spot for one hour.
- Shaping and Proofing: Roll out dough to 1/2-inch thickness, cut into shapes, and place on parchment-lined trays. Prepare for frying at 350°F (175°C).
- Syrup and Coating: Create simple syrup by combining water and sugar in a saucepan. Fry donuts until golden-brown, drain excess oil, then immediately dip tops in syrup and coat with sugar.
- Filling and Finishing: Cool donuts briefly, then generously fill centers with prepared pastry cream using a piping bag or spoon.
Notes
- Precise Milk Temperature: Heat milk gently to warm, avoiding boiling to prevent scalding and ensure smooth pastry cream texture.
- Prevent Egg Curdling: Slowly incorporate warm milk into egg mixture while continuously stirring to avoid scrambling eggs and maintain silky consistency.
- Yeast Activation Tip: Ensure lukewarm milk and sugar create the perfect environment for yeast to foam, indicating active and healthy fermentation.
- Dough Rising Technique: Place dough in warm, draft-free area and cover completely to help it double in volume, creating soft and airy donut texture.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 185
- Sugar: 12 g
- Sodium: 139 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg