French Crème Brûlée Donuts (Printer-Friendly Version)
# What You'll Need:
→ Dough
01 -
4 cups all-purpose flour
02 -
2¼ teaspoons instant yeast
03 -
¼ cup sugar
04 -
1 teaspoon salt
05 -
3 large eggs
06 -
½ cup unsalted butter, room temperature
07 -
1 cup warm milk or water
08 -
1 tablespoon lemon zest (optional)
09 -
1 teaspoon vanilla extract (optional)
→ Pastry Cream
10 -
2 cups whole milk
11 -
4 egg yolks
12 -
⅓ cup sugar
13 -
¼ cup cornstarch
14 -
2 tablespoons butter
→ Topping
15 -
1 cup granulated sugar for caramel
16 -
Chopped nuts (optional)
17 -
Ground cinnamon or nutmeg (optional)
# Let's Cook!:
01 -
Combine yeast with warm milk/water and let sit 10 minutes until foamy.
02 -
Mix flour, sugar, and salt in stand mixer. Add yeast mixture, eggs, butter, and optional flavorings. Knead until smooth.
03 -
Refrigerate dough overnight or let rise at room temperature until doubled.
04 -
Divide dough into equal portions, shape into buns. Let rise again until doubled.
05 -
Fry at 350°F for 2 minutes per side until golden brown. Drain on paper towels.
06 -
Heat milk, whisk with egg yolks, sugar, and cornstarch. Cook until thickened. Cool and pipe into donuts.
07 -
Caramelize sugar and dip donut tops. Let harden before serving.
# Cook's Notes:
01 -
Can customize with different extracts or flavors
02 -
Best eaten same day
03 -
Kitchen torch recommended for caramel topping