Description
Decadent yeast-raised donuts filled with smooth vanilla pastry cream and finished with a crackly caramelized sugar brûlée top—an indulgent twist on two classic desserts.
Ingredients
Units
Scale
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk (110°F / 45°C)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 1/4 cup unsalted butter, softened
- Oil for frying
- 2 cups whole milk
- 1/2 cup granulated sugar (for pastry cream)
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter (for pastry cream)
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy, about 10 minutes.
- In a mixing bowl, combine yeast mixture, flour, sugar, salt, eggs, and softened butter. Knead until smooth and elastic, about 8–10 minutes.
- Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
- Roll out dough to 1/2-inch thickness and cut into rounds. Let rise again for 30 minutes.
- Heat oil to 350°F (175°C) and fry donuts in batches for 1–2 minutes per side until golden brown. Drain on paper towels and cool completely.
- To make pastry cream, heat milk in a saucepan. In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour hot milk into egg mixture, then return to the saucepan and cook until thickened. Stir in butter and vanilla. Chill completely.
- Fill cooled donuts with chilled pastry cream using a piping bag fitted with a small tip.
- Sprinkle a thin layer of sugar on top of each donut and brûlée with a kitchen torch until caramelized and crisp. Let cool slightly before serving.
Notes
- Ensure donuts are completely cool before filling to prevent melting the pastry cream.
- Use a fine-mesh sieve to evenly sprinkle sugar for brûlée topping.
- Donuts are best enjoyed the same day for optimal texture and crunch.
- For safety, use a torch on a heat-safe surface and avoid burning the sugar.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
