Crème brûlée doughnuts (Print Version)
# Ingredients:
→ For the Dough
01 -
200g of milk
02 -
9g of dry yeast
03 -
2 large eggs
04 -
500g of all-purpose flour
05 -
3g of salt
06 -
1 tablespoon of any preferred liqueur
07 -
75g of sugar
08 -
100g of softened butter
→ For the Pastry Cream
09 -
100g of white chocolate
10 -
100g of softened butter
11 -
500ml of milk
12 -
1 pinch of salt
13 -
40g of sugar
14 -
50g of cornstarch
15 -
1 tablespoon of vanilla extract
16 -
100g of egg yolks
→ For the Caramel
17 -
2 tablespoons of water
18 -
350g of sugar
# Instructions:
01 -
Use a stand mixer to combine all the dough ingredients. Mix everything together for 12 minutes until it's nice and smooth. Let it sit and rise for about an hour, or until the dough doubles in size.
02 -
Whisk the egg yolks, cornstarch, vanilla, and sugar in a bowl. Heat up the milk until it starts boiling, then pour it into the mixture while constantly whisking. Put it back on the stove, stirring all the time, until it thickens. Add in the white chocolate and butter, stirring till smooth, then let it cool down.
03 -
Cut the dough into portions weighing about 45-50g each. Roll them into balls and let them rise for another 1 hour 30 minutes.
04 -
Heat oil to a temperature between 160°C and 170°C and fry the doughnuts for around 3 minutes on each side until both sides are golden. Drain the excess oil and let the doughnuts cool.
05 -
Fill the cooled doughnuts with the cream. To make the caramel, heat up the sugar and water until it forms caramel. Dip the tops of the doughnuts into the caramel, then let it harden.
# Notes:
01 -
Make sure the dough is stretchy and smooth after kneading.
02 -
Keeping the oil at the right temperature is key for even frying.
03 -
Use the caramel fast before it hardens.