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Creme Brûlée Donuts by Thyme & Table

Creme Brûlée Donuts

  • Prep Time: 45 min | Inactive Prep: 2 hr | Cook Time: 30 min
  • 6 to 8 servings

Donuts:

½ cup milk – lightly warmed

1 (7g) packet of active dry yeast

2 Tbsp sugar

1 egg

½ tsp vanilla extract

2 Tbsp butter – softened

2 cups all-purpose flour

½ tsp salt

Canola oil for frying

 

Custard Filling:

⅓ cup sugar

Pinch of salt

2 ½ Tbsp all-purpose flour

1 cup milk

3 egg yolks

1 tsp vanilla extract

 

Burnt sugar crust:

½ cup sugar

2 Tbsp water

  1. In a bowl, whisk together yeast, milk and 1 teaspoon of sugar. Let mixture sit for 10 to 15 minutes, or until foamy. Add egg and whisk together.
  2. Add flour, butter, salt and remaining sugar and gently mix until ingredients are combined. Remove dough from the bowl and knead with your hands for about 5 minutes.
  3. Grease a bowl and place the dough inside. Cover with a damp towel and let it sit in a warm place for 1 to 2 hours.
  4. Meanwhile, make the custard. In a small bowl, whisk together yolks, salt and remaining sugar. Slowly stir in flour.
  5. In a medium saucepan over medium heat, whisk together milk and half of the sugar. Bring to a boil.
  6. Quickly whisk a third of the boiled milk into the egg mixture. Then pour the egg mixture into the pot. Continue cooking and whisking until it returns to a boil. Transfer custard to a bowl, cover, and refrigerate for 1 to 2 hours.
  7. On a lightly flour-dusted surface, roll out the dough until it’s about ½-inch thick. Use a 3” cookie or biscuit cutter to cut rounds from dough. Place rounds on a baking sheet, with sufficient space between them, and cover with plastic wrap to rise for another 30 minutes.
  8. Heat a large pot with oil until it reaches 360F°. Carefully and dough and cook for about 2 minutes or until golden brown. Flip and cook for another minute. Remove with a slotted spoon and place onto a paper towel-lined plate.
  9. Spoon custard into a piping bag and use the tip to create a hole in the donuts. Then pipe the filling into the donuts.
  10. For the topping, heat the sugar and water to a small saucepan over medium-high heat until it starts to bubble. Reduce to medium heat and give it a swirl. When it turns golden, remove from heat and let sit until the color turns into a deeper brown. Very carefully dip donuts into the sugar. Then set aside to let cool.

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