Crème Brûlée Donuts

For the Caramel Sauce:

• 1½ cups sugar (300g):
  Sugar is the base of the caramel sauce. When melted and cooked to a deep amber color, it creates a rich, sweet, and slightly bitter caramel that’s perfect for topping the donuts.
• 1/2 cup water (125ml):
  Water helps dissolve the sugar evenly and allows it to cook without burning, creating a smooth caramel sauce.

Instructions:

Prepare the Dough:

1. Warm the Milk:
   • Heat the milk to about 110°F (43°C), just warm enough to activate the yeast but not hot enough to kill it.
2. Mix the Yeast:
   • In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
3. Form the Dough:
   • Add the egg, flour, and salt to the yeast mixture. Mix until the dough starts to come together.
4. Add the Butter:
   • Incorporate the softened butter into the dough and knead for about 10 minutes until smooth and elastic. This step is crucial for developing the gluten, which gives the donuts their structure and chew.
5. Let the Dough Rise:
   • Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. The dough should be soft, pillowy, and ready to be shaped into donuts.

Prepare the Custard Crème:

1. Heat the Milk:
   • In a saucepan, heat 2 cups of milk until it just begins to simmer. This step is important for tempering the eggs in the next stage.
2. Whisk the Egg Mixture:
   • In a separate bowl, whisk together the sugar, egg yolks, 1/2 cup of milk, vanilla extract, and cornstarch until smooth. This mixture will form the base of your custard.
3. Combine and Thicken:
   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. The custard should be smooth and thick enough to coat the back of a spoon.
4. Add Butter and Cool:
   • Remove from heat and stir in the butter until fully melted. Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool completely.

Read More