Effortless Heart Crème Brûlée Donuts (Print Version)
# Ingredients:
→ Donut Dough
01 -
1/3 cup white sugar, granulated
02 -
3 2/3 cups plain flour
03 -
1 teaspoon table salt
04 -
1 1/2 teaspoons quick-rise yeast
05 -
1 1/4 cups warm whole milk
06 -
6 tablespoons softened butter (unsalted)
07 -
1 large egg at room temp
08 -
Oil for deep frying (vegetable)
→ Vanilla Custard Filling
09 -
1 vanilla bean, seeds removed
10 -
1 2/3 cups whole milk
11 -
1/4 teaspoon fine salt
12 -
4 egg yolks
13 -
1/2 cup sugar, granulated
14 -
2 teaspoons vanilla extract
15 -
2 tablespoons unsalted butter
16 -
1/4 cup cornstarch
→ Caramel Brûlée Topping
17 -
1/4 cup water
18 -
1 cup granulated sugar
# Instructions:
01 -
Start by mixing sugar, cornstarch, and salt in a bowl. Lightly beat in the egg yolks until it looks pale. Heat milk with vanilla (both the extract and the scraped seeds) in a saucepan over medium heat until it’s just about to boil. Stir warm milk slowly into the egg mix, pour it back into the pot, then warm it up on medium-low while whisking until it thickens. Take it off the heat and stir in butter. Cool it down in a bowl, cover, and stick it in the fridge until it’s cold.
02 -
Mix yeast, sugar, milk, salt, and egg together in a big bowl until smooth. Work in the flour and softened butter, kneading with a dough hook if you've got one or by hand for a few minutes. Pop it in a greased bowl, cover it up, and let it sit somewhere warm so it puffs up for 1.5 to 2 hours.
03 -
Flatten the dough to about a half-inch on a floured surface. Use something like a heart-shaped cutter to press out pieces. Roll any leftover scraps back together and repeat until it’s all used up. Arrange them on a greased tray, cover lightly, and rest for half an hour or so.
04 -
Get your oil nice and hot, between 325-350°F, in a deep pot. Drop in a few donuts at a time and fry until they’re golden on both sides. Then drain 'em on paper towels or a rack to get rid of the oil.
05 -
Take a piping bag with a small tip and fill it up with the cold custard. Punch a small hole in each donut and fill them up with the custard inside.
06 -
Over medium heat, mix water and sugar in a small pan. Let it bubble without stirring until it melts completely and changes to a golden syrup. Turn the heat to low and allow it to deepen into a darker amber. Take it off the heat before it burns.
07 -
Work fast before the caramel hardens! Dip the top of every donut in the hot caramel, letting the extras run off. Place them on a cooling rack to set up. Eat them fresh for the startling crunch on top and soft insides.
# Notes:
01 -
Best when eaten the day they’re made
02 -
Prepare custard beforehand and chill overnight if needed
03 -
Hot caramel can be dangerous—handle it with care