Crème Brûlée Donuts

Name: Crème Brûlée Donuts
Total time: 10800 s
Yield: Yields 14 donuts
Cuisine: British
Ingredients: 50 ml milk; 10 g flour; 180 ml lukewarm milk; 1 1/2 tsp yeast; 400 g flour; 15 g powdered milk; 50 g sugar; 1 egg; 70 g butter, half melted and half softened; Pinch salt; 1 1/2 c Creme patisserie (or more); 1 c sugar; 4 Tbsp water; Pinch salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

These Crème Brûlée Donuts are a dreamy mix of creamy custard and caramelized sugar, all tucked inside a fluffy donut. Simple, sweet, and so satisfying! I dare you that this is a treat that feels straight out of a bakery.

Bianca Mwale @bianca_eatsy

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Ingredients

3 hours

Yields 14 donuts

Tangzhong
50 mlmilk
10 gflour
Dough
180 mllukewarm milk
1 1/2 tspyeast
400 gflour
15 gpowdered milk
50 gsugar
1egg
70 gbutter, half melted and half softened
Pinchsalt
Filling
1 1/2 cCreme patisserie (or more)
Pastry Cream (Crème Pâtissière)
Caramel coating
1 csugar
4 Tbspwater
Pinchsalt

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Steps

3 hours

1

Making the Tangzhong:
Stir the flour and milk in a pan over medium heat until a thick paste is formed
2

Making the Dough:
Transfer the tangzhong into a large mixing bowl and whisk in the lukewarm milk and yeast. Let sit for 5 minutes or until yeast is foamy and proofed
3

Whisk in the egg and melted butter. Add all the other dough ingredients, leaving out the soft butter and knead for 5 minutes until it starts to come together
4

Add the remaining butter and knead again until the dough is visibly smooth and stretchy (this takes roughly 10 minutes by hand). Cover and let the dough rise for about 1 hour or until it doubles in size
5

Lightly dust your work surface and roll the dough into a ½ inch thick sheet. Cut out circles with a cookie cutter and place them onto small pieces of parchment paper on a tray. Let rest for 30 minutes to double proof
6

Heat oil in a shallow pan over medium heat and carefully drop donuts to fry for roughly 2 minutes on each side or until lightly golden. Cool donuts completely on a wire rack
7

Making the Caramel Coating:
Without stirring, mix the sugar, salt and water in a nonstick pan and place on low heat. Slowly cook until the sugar completely dissolves and starts to caramelize. Take off heat once it is a deep golden color
8

Assembling:
Transfer the crème patisserie into a piping bag with a long pastry tip and carefully puncture the donuts to fill them with the cream until they feel heavy. See photo for piping tip reference
9

Carefully dip donuts into the hot caramel on one side to get a thin caramel coating. Work fast as this only works with hot caramel and it can only be reheated so many times
10

Let sit for a few minutes to form a crispy coating once caramel cools. Serve and enjoy!
11

Optional: don’t let the coating a a couple of donuts completely dry. Dip them in favorite toppings including dessicated coconut, food grade gold leaf, vermicelli, etc