Creme Brulee Doughnuts
This custard donut recipe brings slightly of classic French by turning custard into a decadent cake!
Ingredient
For donuts:
1 sachet of dry active yeast
30 ml warm water (ml is in your measuring cup)
1 cup warm milk
1/3 cup or 50 g of castor sugar
½ teaspoon salt
1 egg
3 1/2 tablespoons or 45 g unsalted butter
2 1/2 cups or 350 g flour , plus extra for topping
vegetable oil for frying
For the cream filling:
1 cup of milk
½ teaspoon vanilla
1 egg yolk
2 1/2 tsp. 30 g of castor sugar
3 3/4 teaspoons or 10g flour
3 3/4 teaspoons or 10 g cornstarch
1 cup double topping
For topping:
2 cups or 250 g powdered sugar
Instructions
1.For the donuts, during a small bowl, sprinkle the yeast over warm water and let represent five minutes or until foamy.
2.In a large bowl, gently mix the leaven mixture, milk, 50 grams of castor sugar , salt, eggs, butter and flour until all the ingredients are combined. Remove from the bowl and knead the dough for about five minutes, or until smooth and elastic.
3.Place the dough during a greased bowl and canopy with a humid kitchen towel. Leave it during a warm place for quarter-hour until it expands twice the maximum amount . The dough is prepared once you touch it and there's still some indentation left.
4.Turn the dough onto a floured surface. Roll it gently to a thickness of 1 centimeter. Cut seven centimeters rounds with a floured kitchen utensil and place the donut on a plate to take a seat and rise to double.
5.Heat the oil during a deep fryer or heavy skillet, employing a kitchen thermometer, until the oil reaches a temperature of 175 C / gas mark 3. Carefully slide the donuts across the oil employing a spatula. Fry the donuts for about three minutes per side, until they're golden brown.
6.To make a garnish, pour the milk into a medium saucepan and add the vanilla . Bring the milk to a boil (so that it starts to bubble a little), remove from heat and let it steep for a minimum of half an hour.
7.Beat the egg yolks and sugar until very pale, add the flour and cornstarch. Add the infused milk and return to the pan.
8.Bring to a simmer, stirring constantly, and continue cooking until the mixture thickens and therefore the flour is cooked through. Pass the colander and chill.
9.Once cool, add the double topping to soft cream.
10Pour the filling into the pastry bag equipped with an outsized nozzle. Use the nozzle to form a hole in all sides of the donut and pour a generous amount of topping into the middle .
11.For garnish, put a tablespoon of sugar on top of every donut. Use a torch to softly heat and melt the sugar until it's caramelized (about three minutes).
