Creme Brulee Donuts by @helena_pudic

1h20

20 servings

🌾

1.2 kg

Flour

🍬

430 g + 8.1 tbsp

Sugar

🍞

19 g

Dry yeast

🥛

1.3 l

Milk

🥚

2.7

Eggs

🧂

2.7 tsp

Salt

🧈

110 g + 2.7 tsp

Butter

🥚

5.4

Egg yolks

🌽

4.1 tbsp

Cornstarch

🍦

2.7 tsp

Vanilla extract

💧

95 ml

Water

🫗

Oil

  1. Put
    • Dry yeast
    • Sugar
    • Flour

    Put the yeast, a tablespoon of sugar and a tablespoon of flour into part of the warm milk, and let it sit about 10 minutes until the yeast foams.

  2. Mix
    • Flour
    • Sugar
    • Dry yeast

    Mix all the ingredients including the yeast mixture, knead the dough, and let it rise about 60 minutes until doubled.

  3. Mix
    • Egg yolks
    • Sugar
    • Cornstarch

    Mix the egg yolks, sugar and cornstarch, then gradually add the milk and cook on medium heat until thickened (it will not be very thick).

  4. Add
    • Vanilla extract
    • Butter

    Off the heat, add the vanilla and butter to the hot cream.

  5. Wrap

    Cover the cream with plastic wrap and let it cool, then refrigerate it.

  6. Roll
    • Flour

    Lightly flour the dough and the work surface, turn the dough out and roll it to a medium thickness (not thin).

  7. Cut

    Cut the dough with a donut cutter or a glass.

  8. Cut

    Cut squares of baking paper to place under each donut before frying.

  9. Flip

    Cover the donuts with a cloth and let them rest 10 minutes, then flip them without pressing and let rest another 10 minutes.

  10. Heat
    • Oil

    Heat the oil during those 10 minutes, keeping the heat moderate rather than high.

  11. Place
    • Oil

    Place the donuts in the oil with the side that was facing down now facing up.

  12. Fry

    Cover and fry, then flip to the other side and leave uncovered.

  13. Whip

    Once the donuts have cooled, whip the cream and fill the donuts with it.

  14. Step

    Make the caramel glaze after the donuts are filled.

  15. Put
    • Sugar
    • Water

    Put the sugar and water in a pot without stirring, place on medium heat, and turn off the heat once it turns golden brown, then stir.

  16. Set

    Immediately dip the donuts in the caramel since it sets quickly.

Creme Brulee Donuts by @helena_pudic

1h20

20 servings

🌾

1.2 kg

Flour

🍬

430 g + 8.1 tbsp

Sugar

🍞

19 g

Dry yeast

🥛

1.3 l

Milk

🥚

2.7

Eggs

🧂

2.7 tsp

Salt

🧈

110 g + 2.7 tsp

Butter

🥚

5.4

Egg yolks

🌽

4.1 tbsp

Cornstarch

🍦

2.7 tsp

Vanilla extract

💧

95 ml

Water

🫗

Oil

Preparation Steps

  1. Step 1/16

    Put the yeast, a tablespoon of sugar and a tablespoon of flour into part of the warm milk, and let it sit about 10 minutes until the yeast foams.

    🍞Dry yeast
    🍬Sugar
    🌾Flour
    🥛Milk
    🥣Mixing bowl

  2. Step 2/16

    Mix all the ingredients including the yeast mixture, knead the dough, and let it rise about 60 minutes until doubled.

    🌾Flour
    🍬Sugar
    🍞Dry yeast
    🥛Milk
    🥚Eggs
    🧂Salt
    🧈Butter
    🥣Mixing bowl

  3. Step 3/16

    Mix the egg yolks, sugar and cornstarch, then gradually add the milk and cook on medium heat until thickened (it will not be very thick).

    🥚Egg yolks
    🍬Sugar
    🌽Cornstarch
    🥛Milk
    🍲Pot
    🥄Whisk

  4. Step 4/16

    Off the heat, add the vanilla and butter to the hot cream.

    🍦Vanilla extract
    🧈Butter
    🍲Pot

  5. Step 5/16

    Cover the cream with plastic wrap and let it cool, then refrigerate it.

    🧻Plastic wrap

  6. Step 6/16

    Lightly flour the dough and the work surface, turn the dough out and roll it to a medium thickness (not thin).

    🌾Flour
    🥖Rolling pin

  7. Step 7/16

    Cut the dough with a donut cutter or a glass.

    Donut cutter

  8. Step 8/16

    Cut squares of baking paper to place under each donut before frying.

    📜Baking paper

  9. Step 9/16

    Cover the donuts with a cloth and let them rest 10 minutes, then flip them without pressing and let rest another 10 minutes.

    🧻Cloth

  10. Step 10/16

    Heat the oil during those 10 minutes, keeping the heat moderate rather than high.

    🫗Oil

  11. Step 11/16

    Place the donuts in the oil with the side that was facing down now facing up.

    🫗Oil

  12. Step 12/16

    Cover and fry, then flip to the other side and leave uncovered.

  13. Step 13/16

    Once the donuts have cooled, whip the cream and fill the donuts with it.

    🫙Piping bag

  14. Step 14/16

    Make the caramel glaze after the donuts are filled.

  15. Step 15/16

    Put the sugar and water in a pot without stirring, place on medium heat, and turn off the heat once it turns golden brown, then stir.

    🍬Sugar
    💧Water
    🍲Pot

  16. Step 16/16

    Immediately dip the donuts in the caramel since it sets quickly.

Composition

Ingredients

Types

Grains, Sweeteners, Leavening agent, Dairy, Eggs, Spices, Starches, Flavorings, Liquids, Fats

Ingredients

Flour, Sugar, Dry yeast, Milk, Eggs, Salt, Butter, Egg yolks, Cornstarch, Vanilla extract, Water, Oil

Notes

Flour (for the dough), Sugar (for the dough, for the cream), Dry yeast (2 sachets), Milk (warm, for the dough), Eggs (for the dough), Salt (for the dough), Butter (melted, for the dough, a cube, approximately, for the cream), Egg yolks (for the cream), Cornstarch (gustin, for the cream), Vanilla extract (or a vanilla pod), Water (for the caramel syrup), Oil (for frying, amount not given)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

290 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 38g, Fat: 13g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.2mg, Sodium: 160mg, Potassium: 90mg

Vitamins

Vitamin A: 90mcg, Vitamin B2 (Riboflavin): 0.15mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

Mixing bowl, Whisk, Rolling pin, Donut cutter, Cloth, Plastic wrap, Baking paper, Pot, Piping bag

Appliances

Stove, Deep fryer, Mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Celebration, Weekend Treat

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Fluffy, Soft, Creamy, Crisp Caramel Shell, Sticky

Flavors

Vanilla, Sweet, Caramel, Creamy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Room temperature : a few hours (same day) (loosely covered,best eaten fresh due to custard filling), Fridge : up to 2 days (in an airtight container,due to egg/dairy custard filling), Freezer : not recommended (custard filling and caramel glaze do not freeze or thaw well)