Crispy Custard-Filled Fried Treats (Print Version)
# Ingredients:
→ For the Donut Dough
01 -
3 cups all-purpose flour
02 -
2 1/4 teaspoons instant yeast
03 -
1/4 cup granulated sugar
04 -
1/2 teaspoon salt
05 -
3 large eggs
06 -
1/2 cup unsalted butter, room temperature
07 -
1/2 cup warm water or milk (105-110°F)
08 -
1 teaspoon lemon zest (optional)
09 -
1 teaspoon vanilla extract (optional)
→ For the Pastry Cream
10 -
2 cups milk
11 -
5 egg yolks
12 -
1/2 cup granulated sugar
13 -
1/4 cup cornstarch
14 -
2 tablespoons unsalted butter
15 -
1 teaspoon vanilla extract
16 -
1 tablespoon rum or brandy (optional)
→ For the Caramel Topping
17 -
1 cup granulated sugar
18 -
1/4 cup water
→ Optional Garnishes
19 -
Chopped nuts
20 -
Ground cinnamon or nutmeg
21 -
Cocoa powder (for flavor variation)
22 -
Almond, coconut, or hazelnut extracts (for flavor variation)
# Instructions:
01 -
Combine the instant yeast with warm water or milk and let it sit for about 10 minutes until it becomes foamy.
02 -
In a stand mixer, combine the flour, sugar, and salt. Slowly add the yeast mixture and mix. Gradually incorporate the eggs into the dough, mixing thoroughly after each addition.
03 -
Add the room temperature butter, lemon zest, and vanilla extract (if using) to the dough and knead until smooth and elastic, about 8-10 minutes.
04 -
Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight or let it sit at room temperature for 2-3 hours until it doubles in size.
05 -
Once risen, turn the dough onto a lightly floured surface. Divide into 12-16 equal parts and shape into balls by rolling the dough in your hands.
06 -
Place the shaped dough balls on a parchment-lined baking sheet, leaving space between each. Cover with a clean kitchen towel and let rise again until doubled in size, about 30-45 minutes.
07 -
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in small batches, about 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
08 -
Heat the milk in a saucepan until hot but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, stir in butter and vanilla (and optional rum or brandy), then cool to room temperature.
09 -
Once the pastry cream has cooled, transfer it to a piping bag fitted with a small round tip. Make a small hole in each donut and pipe the cream inside until full.
10 -
In a small saucepan, combine sugar and water. Heat over medium-high heat without stirring until the mixture turns amber in color. Remove from heat immediately.
11 -
Carefully dip the top of each filled donut into the caramel mixture, or drizzle it over the tops. Alternatively, sprinkle sugar on top of each donut and use a kitchen torch to caramelize it. Allow the caramel to harden, forming a crisp layer.
12 -
Once the caramel has hardened, serve the donuts immediately for the best combination of soft donut, creamy filling, and crispy caramel topping. Optional: sprinkle with your choice of garnishes.
# Notes:
01 -
Experiment with unique flavors like citrus zests or nutty toppings to personalize your crème brûlée donuts.
02 -
A kitchen torch works best for creating a perfectly crisp caramel layer on each donut.
03 -
For best results, make the dough the day before and refrigerate overnight for better flavor development.