Crème Brûlée Doughnuts

Ingredients

• •500 g all-purpose flour
• •50 g granulated sugar (for the dough)
• •7 g active dry yeast (1 packet)
• •1 tsp salt
• •2 large eggs
• •240 ml lukewarm whole milk
• •50 g unsalted butter, softened
• •Vegetable oil (for frying)
• •480 ml whole milk (for the pastry cream)
• •1 tsp vanilla bean paste (or vanilla extract)
• •6 large egg yolks
• •100 g granulated sugar (for the pastry cream)
• •40 g cornstarch
• •45 g unsalted butter, cold and cubed (for the pastry cream)
• •200 g granulated sugar (for the hard caramel topping)
• •60 ml water (for the caramel)

Instructions

1. 1In a stand mixer, combine the 240 ml lukewarm milk, active dry yeast, and 1 tablespoon of the dough sugar, then let it sit for 10 minutes until frothy.
2. 2Add the remaining dough sugar, flour, salt, and eggs to the yeast mixture.
3. 3Knead on low speed until a dough forms, then gradually add the 50 g of softened butter.
4. 4Knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. 5Cover the bowl and let the dough rise in a warm place for 1.5 hours, or until doubled in size.
6. 6While the dough rises, prepare the pastry cream by heating the 480 ml milk and vanilla bean paste in a saucepan until just simmering.
7. 7In a separate heat-proof bowl, vigorously whisk the egg yolks, 100 g sugar, and cornstarch until pale and smooth.
8. 8Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
9. 9Return the entire mixture to the saucepan and cook over medium heat, whisking non-stop, until it becomes thick and boils for 1 minute.
10. 10Remove from the heat and whisk in the 45 g of cold cubed butter until completely smooth and glossy.
11. 11Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until completely cold.
12. 12Punch down the risen dough and roll it out on a lightly floured surface to 1.5 cm thickness.
13. 13Cut out circles using a 3-inch round cutter, place each on an individual square of parchment paper, and let them rise again for 45 minutes.
14. 14Heat the vegetable oil in a deep pot to 175°C (350°F).
15. 15Carefully drop the doughnuts (using the parchment paper to lower them) into the oil and fry for 2 to 3 minutes per side until golden brown.
16. 16Transfer the fried doughnuts to a wire rack to cool completely.
17. 17Use a skewer to poke a hole into the side of each cooled doughnut and hollow out a little space inside.
18. 18Transfer the chilled pastry cream to a piping bag fitted with a round tip and fill each doughnut until plump and heavy.
19. 19For the crunchy topping, combine the 200 g of sugar and 60 ml of water in a small saucepan and boil over medium-high heat without stirring until it reaches a deep amber caramel color.
20. 20Working very carefully and quickly, dip the top of each filled doughnut into the hot molten caramel and place back on the wire rack for the sugar to set hard before serving.