I was craving donuts so as I was looking up for inspiration,
I found these things called creme brulee donuts.
It’s the same as the custard cream filled donuts I made last year, except this time, I coat it with burnt-sugar caramel and crack it as I eat.
It’s also similar to candied fruit!
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* 재료 Ingredients (for 1 dozen, 12 doughnuts)
dough: 500g all-purpose flour or bread flour, 200g warm milk, 8g instant yeast, 60g sugar, 7g salt
50g unsalted butter (soft at room temperature), 2 eggs (100~105g, I used large egg)
Filling: 6 egg yolks, 100g sugar, 1 vanilla bean, 500ml milk, 50g all-purpose flour
caramel topping: 300g sugar, 100ml water
* Making vanilla custard pastry cream
1. Pour the milk and vanilla bean(split and scraped) and simmer until edge starts to bubble.
2. In a mixing bowl, add and whip egg yolks and sugar until pale yellow. And then, add and mix flour.
3. Slowly pour the (1)milk into (2)egg mixture.
4. Strain the (3)mixture and simmer in a pot on medium low heat.
5. While simmering, keep stirring until soft cream consistency.
6. Set aside to cool in a bowl, sealed with wrap.
* Making the doughnut
1. In a large mixing bowl, add and mix warm milk, yeast and sugar. And then, let stand for 10min.
2. add salt into flour and mix well using chopstick.
3. Add egg and flour into (1)milk mixture and mix well using spatula.
4. Knead with hands until dough forms a ball.
5. Add butter and keep kneading until surface is smooth or for 15~20min.
6. Cover the dough and rest until it doubles in size.
7. Punch the dough to remove some of the gas bubbles in it. And roll it to 1cm thickness.
8. Cut the dough using a round cookie cutter(8cm), cover with cheese cloth or plastic warp and rest for 30min.
Ball up the scrap dough and repeat steps 7 to 8.
9. Pour and heat oil into a pot at 170℃. Add and fry for 1 ~ 2min each side until golden brown.
10. Remove from the oil, place it on frying tray or paper towel.
11. Slit the doughnut for the filling using a knife, fill the doughnuts with the custard cream.
* Caramel topping
1. In a pot, add sugar and water and simmer on medium heat until light brown.
2. Once you get the light brown color, turn off the heat and place the pot in an ice bath to stop the cooking process.
If you don’t stop cooking, the caramel keeps cooking and will burn.
3. Fill a donut with custard cream and dip one side in caramel.
Now, be careful and wear gloves as the syrup is extremely hot.
4. Leave the donuts on a tray so that the syrup can harden.
They can be refrigerated in an airtight container,
but when refrigerated, the sugar can get soggy or sticky
so the experience won't be the same as the freshly made ones. Eat them up ASAP.
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* Honeykki's Tasty Table
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