Crème Brûlée Donuts Delight (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
Tangzhong: 4 tbsp milk (50g), 1 tbsp flour (10g)
02 -
3/4 cup milk (180g)
03 -
1.5 tsp yeast
04 -
3 cups all-purpose flour (400g)
05 -
2 tbsp milk powder (15g)
06 -
1/4 cup sugar (50g)
07 -
1 large egg, room temp
08 -
5 tbsp softened butter, in 2 parts (70g)
09 -
1/2 tsp salt
→ Crème Patisserie
10 -
2 eggs
11 -
1/2 cup sugar (110g)
12 -
2 tbsp corn starch (20g)
13 -
2 cups milk (460g)
14 -
1/2 tsp salt
15 -
1 tsp vanilla
16 -
2 tbsp unsalted butter
→ Caramel Coating
17 -
1 cup sugar
18 -
4 tbsp water
19 -
Pinch of salt
# Instructions:
01 -
In a nonstick pan over medium heat, stir the flour and milk until they form a thick paste. Let it cool slightly.
02 -
Combine the tangzhong with cold milk and yeast in the bowl of a standing mixer. Let it sit for 5 minutes to activate the yeast.
03 -
Add the remaining dough ingredients except half the butter. Knead on medium-high speed with a dough hook for 5 minutes. Add the remaining butter and knead for another 5–8 minutes until smooth and stretchy.
04 -
Cover the dough and let it rise for 1 hour at room temperature or overnight in the fridge.
05 -
Roll the dough into a 1/2-inch-thick sheet. Cut out 4-inch circles and place them on parchment paper. Let them rest for 30–45 minutes.
06 -
Heat oil in a wok to 350°F (175°C). Fry the donuts for about 2 minutes per side until golden brown. Cool on a wire rack.
07 -
Whisk eggs, sugar, cornstarch, and salt in a bowl. Heat milk and vanilla in a pan until boiling. Gradually whisk the hot milk into the egg mixture, then return to the pan. Cook on low heat, stirring constantly, until thickened. Stir in butter, strain, and chill for 15 minutes.
08 -
Transfer the crème patisserie to a piping bag with a Bismarck tip. Puncture each donut and fill with custard until heavy.
09 -
Combine sugar, water, and salt in a pan over low heat. Avoid stirring; let the sugar dissolve and caramelize to a deep golden color. Dip each donut into the caramel to coat one side.
10 -
Let the caramel harden, then serve immediately for the best texture and flavor!
# Notes:
01 -
For best results, use a candy thermometer to monitor the caramel temperature (around 350°F/175°C).
02 -
Store donuts uncovered at room temperature to prevent the caramel from becoming soggy.
03 -
If the caramel hardens too quickly, reheat gently to soften it for dipping.