Mini Creme Brulee Donuts
Serves 1
Directions
- 1For vanilla custard cream, combine egg yolks, sugar, and cornstarch in a bowl.
- 2For vanilla custard cream, combine egg yolks, sugar, and cornstarch in a bowl.
- 3For vanilla custard cream, combine egg yolks, sugar, and cornstarch in a bowl.
- 4Warm up milk and a splash of vanilla extract over low heat.
- 5Warm up milk and a splash of vanilla extract over low heat.
- 6Warm up milk and a splash of vanilla extract over low heat.
- 7Slowly add the warm milk into the egg mixture while whisking constantly so it doesn't cook the egg.
- 8Slowly add the warm milk into the egg mixture while whisking constantly so it doesn't cook the egg.
- 9Slowly add the warm milk into the egg mixture while whisking constantly so it doesn't cook the egg.
- 10Return the mixture to heat and cook until thickened. Take off heat.
- 11Return the mixture to heat and cook until thickened. Take off heat.
- 12Return the mixture to heat and cook until thickened. Take off heat.
- 13Add 1 tablespoon of butter and stir until combined.
- 14Add 1 tablespoon of butter and stir until combined.
- 15Add 1 tablespoon of butter and stir until combined.
- 16Pour the custard into a separate bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for 4 hours.
- 17Pour the custard into a separate bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for 4 hours.
- 18Pour the custard into a separate bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for 4 hours.
- 19For doughnut dough, combine warm milk, sugar, egg, and instant yeast in a bowl.
- 20For doughnut dough, combine warm milk, sugar, egg, and instant yeast in a bowl.
- 21For doughnut dough, combine warm milk, sugar, egg, and instant yeast in a bowl.
- 22In a separate large bowl, combine all-purpose flour and softened butter.
- 23In a separate large bowl, combine all-purpose flour and softened butter.
- 24In a separate large bowl, combine all-purpose flour and softened butter.
- 25Add the liquid mixture to the flour mixture.
- 26Add the liquid mixture to the flour mixture.
- 27Add the liquid mixture to the flour mixture.
- 28Knead until combined and add 1 teaspoon of salt last.
- 29Knead until combined and add 1 teaspoon of salt last.
- 30Knead until combined and add 1 teaspoon of salt last.
- 31Let the dough rise for an hour.
- 32Let the dough rise for an hour.
- 33Let the dough rise for an hour.
- 34Roll out the dough and cut into round shapes.
- 35Roll out the dough and cut into round shapes.
- 36Roll out the dough and cut into round shapes.
- 37Let the cut dough rise for another 30 minutes.
- 38Let the cut dough rise for another 30 minutes.
- 39Let the cut dough rise for another 30 minutes.
- 40Fry the donuts in oil at 350°F until golden brown.
- 41Fry the donuts in oil at 350°F until golden brown.
- 42Fry the donuts in oil at 350°F until golden brown.
- 43Remove the donuts from the oil and place them on a plate lined with paper towels to drain excess oil.
- 44Remove the donuts from the oil and place them on a plate lined with paper towels to drain excess oil.
- 45Remove the donuts from the oil and place them on a plate lined with paper towels to drain excess oil.
- 46Once cooled, fill the donuts with the vanilla custard cream using a piping bag.
- 47Once cooled, fill the donuts with the vanilla custard cream using a piping bag.
- 48Once cooled, fill the donuts with the vanilla custard cream using a piping bag.
- 49Prepare caramel by heating sugar and water in a saucepan until it becomes light yellow, then let it turn golden brown.
- 50Prepare caramel by heating sugar and water in a saucepan until it becomes light yellow, then let it turn golden brown.
- 51Prepare caramel by heating sugar and water in a saucepan until it becomes light yellow, then let it turn golden brown.
- 52Dip the top of each filled donut into the caramel.
- 53Dip the top of each filled donut into the caramel.
- 54Dip the top of each filled donut into the caramel.
- 55Garnish with raspberries and serve.
- 56Garnish with raspberries and serve.
- 57Garnish with raspberries and serve.
Ingredients
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 3 tbsp sugar
- 3 tbsp sugar
- 3 tbsp sugar
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch
- 1 cup milk
- 1 cup milk
- 1 cup milk
- splash vanilla extract
- splash vanilla extract
- splash vanilla extract
- 1 tbsp butter
- 1 tbsp butter
- 1 tbsp butter
- 1 cup whole milk, warm
- 1 cup whole milk, warm
- 1 cup whole milk, warm
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup sugar
- 1 egg, room temp
- 1 egg, room temp
- 1 egg, room temp
- 2.75 tsp instant yeast
- 2.75 tsp instant yeast
- 2.75 tsp instant yeast
- 3.75 cup all purpose flour
- 3.75 cup all purpose flour
- 3.75 cup all purpose flour
- 3 tbsp unsalted butter, softened
- 3 tbsp unsalted butter, softened
- 3 tbsp unsalted butter, softened
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
- 1 cup water
- 1 cup water
- 1 cup water
Equipment
whisksaucepanbowlspatulaplastic wraprolling pinround cutterbaking sheetpotstrainerpiping bagtongs
Tips
- For vanilla custard cream, mix until light and fluffy. Slowly add warm milk to the egg mixture to prevent cooking the egg. Refrigerate custard for 4 hours.
- For doughnut dough, add salt last. Knead until combined and let rise for an hour before rolling and cutting. Let the cut dough rise for another 30 minutes before frying.
- For caramel, do not stir until the mixture becomes light yellow, then let it turn golden brown.
- Fry donuts in oil at 350°F until golden brown.
- The original recipe for the dough is from savor easy on YouTube.
- The dough is super easy to make and makes fluffy donuts