Preparation Time:2 hours
Cook Time: 30 minutes
Total Time:3 hours
Yields:20 Mini Donuts
Indulge in the irresistible fusion of Creme Brûlée and donuts with these delightful heart-shaped treats. The yeast-infused donuts boast a fluffy texture, while the luscious custard center, speckled with vanilla bean, is crowned with a crackly sugar top for the ultimate sweet sensation.
Ingredients:
Donut Dough:
– 3 2/3 cups all-purpose flour
– 1 1/4 cups warm whole milk
– 1 1/2 teaspoons instant yeast
– 1/3 cup granulated white sugar
– 1 teaspoon salt
– 1 large egg, at room temperature
– 6 tablespoons softened unsalted butter
– Vegetable oil (for frying)
Custard Filling:
– 1 2/3 cups whole milk
– 2 teaspoons vanilla extract
– 1 vanilla bean (scraped)
– 1/4 teaspoon salt
– 1/4 cup cornstarch
– 1/2 cup sugar
– 4 egg yolks
– 2 tablespoons unsalted butter
Brûlée:
– 1 cup granulated white sugar
– 1/4 cup water
Instructions:
Make the Custard:
1. In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and beat until lighter in colour. Set aside.
2. In a pot over medium heat, combine milk, vanilla extract, and scraped vanilla bean. Heat until it starts to bubble on the edges without boiling.
3. Slowly add warm milk to the batter, whisking continuously to avoid cooking the egg yolks. Transfer back to the pot and heat over medium-low until it thickens. Remove from heat, add butter, and transfer the custard to a bowl. Chill in the fridge.
Make the Dough, Fry, and Fill:
1. In a large mixing bowl, combine warm milk, instant yeast, sugar, salt, and egg. Add room temperature butter and all-purpose flour. Knead the dough for 2 to 3 minutes, then let it rise for 1 hour 30 minutes to 2 hours.
2. Roll out the dough to 1/2 inch thickness, use a heart-shaped cookie cutter, and place on an oiled baking sheet. Cover for 30 minutes.
3. Heat oil to 325°F to 350°F. Fry donuts until golden, then drain on paper towels.
4. Fill a piping bag with the chilled custard. Make a hole in each donut and fill with custard using the piping bag.
The Brûlée:
1. In a small pan over medium heat, dissolve granulated sugar in water. Let it boil until golden brown without stirring.
2. Quickly dip one side of each filled donut into the caramelised sugar and place on a wire rack. Repeat for all donuts.
Enjoy fresh for the best experience!
