Crème Brûlée Donuts (Print Version)
# Ingredients:
→ Dough Mix
01 -
Softened butter, divided: 5 tablespoons (70g)
02 -
Large egg, at room temp: 1
03 -
Whole milk: 3/4 cup (180g)
04 -
Salt: 1/2 teaspoon
05 -
Instant yeast: 1.5 teaspoons
06 -
All-purpose flour: 3 cups (400g)
07 -
Tangzhong mixture: 1 tablespoon flour (10g), 4 tablespoons milk (50g)
08 -
Sugar: 1/4 cup (50g)
09 -
Milk powder: 2 tablespoons (15g)
→ Custard Filling
10 -
Butter, unsalted: 2 tablespoons
11 -
Eggs: 2
12 -
Salt: 1/2 teaspoon
13 -
Vanilla extract: 1 teaspoon
14 -
Cornstarch: 2 tablespoons (20g)
15 -
Milk: 2 cups (460g)
16 -
Sugar: 1/2 cup (110g)
→ Caramel Top
17 -
White sugar: 1 cup
18 -
Water: 4 tablespoons
19 -
Salt: Just a pinch
# Instructions:
01 -
Mix milk and flour in a pan over medium heat, moving it around until it thickens into a paste. Let it slightly cool down.
02 -
In a stand mixer, combine the cooled tangzhong, yeast, and cold milk. Let it rest for 5 minutes so the yeast gets foamy.
03 -
Toss in the flour, sugar, milk powder, egg, and salt, leaving out half the butter for now. Use the dough hook on medium-high speed for 5 minutes, then toss in the rest of the butter. Keep kneading for 5–8 minutes until the dough gets stretchy and silky.
04 -
Cover up the dough and leave it for about 1 hour (room temp) or stick it in the fridge overnight to grow bigger.
05 -
Flatten the dough to about half an inch thick. Slice out 4-inch rounds, put them on parchment paper, and leave them to rest for up to 45 minutes.
06 -
Heat some oil in a wok to 350°F (175°C). Fry each donut for 2 minutes per side till golden and crispy. Let them cool on a wire rack.
07 -
Whisk together cornstarch, sugar, eggs, and salt in a bowl. Heat vanilla and milk in a pan till it’s just boiling. Slowly whisk the hot milk into the egg bowl, then return all of it to the pan and keep stirring on low until thick. Add butter, strain, and chill for 15 minutes.
08 -
Scoop the custard into a piping bag with a Bismarck tip. Jab the donuts and pipe in the custard till each is nicely heavy.
09 -
Mix sugar, salt, and water in a small pan over low heat. Don’t stir—just let it melt and turn golden. Dip one side of each donut into the caramel.
10 -
Wait a moment for the caramel to harden, then dive in and enjoy immediately while everything’s perfect!
# Notes:
01 -
A candy thermometer makes caramel easier to manage. Heat it to about 350°F/175°C.
02 -
Keep these uncovered at room temperature so the caramel stays crisp and dry.
03 -
If the caramel hardens too quickly, heat it back up a little to loosen it.