Ingredients:
Donut Dough:
- 3 2/3 cups all-purpose flour
- 1 1/4 cups whole milk, warm
- 1 1/2 teaspoons instant yeast
- 1/3 cup granulated white sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 6 tablespoons unsalted butter, softened
- Vegetable oil, for frying
Custard Filling:
- 1 2/3 cups whole milk
- 2 teaspoons vanilla extract
- 1 vanilla bean, beans scraped
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup sugar
- 4 egg yolks
- 2 tablespoons unsalted butter
Brûlée Topping:
- 1 cup granulated white sugar
- 1/4 cup water
Instructions:
Make the Custard:
1. In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and beat until lighter in color. Set aside.
2. In a pot over medium heat, combine milk, vanilla extract, and scraped vanilla bean. Heat until it starts to bubble on the edges. Do not boil.
3. Remove from heat and slowly add a little warm milk at a time to the egg mixture, whisking continuously. Transfer back to the pot and heat over medium-low until it thickens. Remove from heat, add butter, mix, and chill.
Make the Dough, Fry, & Fill:
6. Whisk warm milk, instant yeast, sugar, salt, and egg in a large bowl. Add room-temperature butter and flour. Knead until smooth.
7. Cover and let rise for 1.5 to 2 hours.
10. Roll out dough and punch out heart-shaped donuts.
13. Fry in oil at 325°F to 350°F until golden. Drain excess oil.
16. Fill with chilled custard using a piping bag.
The Brûlée:
18. In a pan over medium heat, combine sugar and water. Boil until sugar dissolves and caramelizes to a golden-brown color.
19. Quickly dip one side of the filled donuts into caramelized sugar, letting excess drip off. Place on a wire rack.
20. Enjoy the fresh custard-filled brûlée donuts!
Enjoy these delightful treats! 🍩