Creme Brulee Filled Donuts

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Creme Brulee Filled Donuts

My Creme Brulee donuts feature airy doughnuts filled with silky vanilla custard and a caramel shell that cracks when you bite into it. These are way better than anything from your local shop!

Course Breakfast, Dessert

Cuisine American, French

Prep Time 10

Cook Time 3

Total Time 13

Servings Donuts

Calories 305kcal

Author Krystle Smith

Ingredients

For the Donuts

1 Cup Milk Warmed
1 Tablespoon Active Dry Yeast
⅓ Cup Granulated Sugar Divided
3 Egg Yolks
2 Teaspoons Vanilla
4 Tablespoons Butter Softened
4 ¼ Cups Flour
1 Teaspoon Salt
Vegetable Oil For Frying

For the Filling

½ Cup Granulated Sugar
½ Teaspoon Salt
3 Tablespoons Cornstarch
2 Cups Whole Milk
4 Egg Yolks
2 Teaspoons Vanilla
2 Tablespoons Butter

For the Brulee Topping

2 Cup Granulated Sugar
½ Cup Water

Instructions

For the Dough

In a large bowl, combine warm milk, yeast, and 1 teaspoon of the sugar. Allow to sit for 10-15 minutes until foamy.
Stir in egg yolk, sugar, salt, and butter and vanilla.
Gradually add flour until just combined. Knead for 5-10 minutes or until soft and elastic.
Place into a lightly oiled bowl and cover. Allow to rise for 1-2 hours or until it is doubled in size.
Punch the dough down and roll out on a floured surface until it is about ½ inch thick.
Cut rounds using a 3 inch biscuit cutter. Knead and reroll dough as needed.
Place onto a lightly greased baking sheet lined with small individual pieces of parchment paper. Cover and allow to rise for around 30 minutes or until doubled in size.
In a large pot heat oil to 360 degrees. Lower them into the oil parchment-side down. Remove paper with tongs after a few seconds. Work in batches and cook for 1-2 minutes per side or until golden brown. Drain on wire rack.

For the Filling

In a large bow bowl, combine sugar, salt, and cornstarch. Stir in egg yolks and mix for 1-2 minutes.
In a medium sauce plan, heat milk over medium high heat until it just begins to simmer. Gradually add milk into egg mixture whisking constantly.
Return to saucepan over medium heat. Whisk until thickened. Remove from heat and stir in butter and vanilla. Strain through a fine mesh sieve.
Cover with plastic wrap pressing onto the surface and cool completely in the fridge for 1-2 hours.
Add the cooled custard to a piping bag. Insert a wooden skewer or chopstick into each donut to create a pocket. Pipe filling into each donut.

For the Topping

In a small saucepan, heat water and sugar over medium high heat. When it begins to bubble reduce heat to medium. Remove from heat and swirl until the color begins to deeper.
Carefully dip each donut into this mixture. Be careful it is very hot! Tilt away from yourself letting any excess drip off. Cool and enjoy!

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