Description
Soft and fluffy yeast-raised doughnuts filled with silky vanilla custard and topped with a crisp caramelized sugar crust, inspired by classic crème brûlée.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm whole milk (110°F/43°C)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil for frying
- For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- For the Brûlée Topping:
- 1/2 cup granulated sugar
Instructions
- In a bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- Add remaining sugar, eggs, melted butter, flour, and salt. Mix until a soft dough forms. Knead for 8–10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Roll dough to 1/2-inch thickness and cut into rounds. Place on a lined tray, cover, and let rise for 30–45 minutes.
- Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side until golden brown. Drain on paper towels and cool completely.
- For the custard, heat milk in a saucepan until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly pour warm milk into egg mixture while whisking.
- Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla. Cool completely.
- Fill cooled doughnuts with custard using a piping bag fitted with a small tip.
- Sprinkle a thin layer of granulated sugar over the tops and caramelize with a kitchen torch until golden and crisp.
- Let sugar harden for a few minutes before serving.
Notes
- Ensure oil temperature remains steady for even frying.
- Custard must be fully cooled before filling to prevent soggy doughnuts.
- If you do not have a torch, briefly broil the sugared tops while watching closely.
- Best enjoyed the same day for optimal texture and crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-Inspired