Recipe Index

Ingredients

• DONUT DOUGH:
• 3 2/3 cup all purpose flour
• 1 1/4 cup whole milk, warm
• 1 1/2 teaspoon instant yeast
• 1/3 cup granulated white sugar
• 1 teaspoon salt
• 1 large egg, room temp
• 6 tablespoons unsalted butter, softened
• vegetable oil, for frying
• CUSTARD FILLING:
• 1 2/3 cup 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
• BRULEE:
• 1 cup granulated white sugar
• 1/4 cup water

Method

1. Whisk the cornstarch, sugar and salt in a bowl, then whisk in the egg yolks until the mixture lightens.
2. Heat the milk, vanilla extract and scraped vanilla bean in a pot over medium heat until it just bubbles at the edges. Off the heat, whisk the warm milk slowly into the yolk mixture, a little at a time.
3. Return the custard to the pot over medium-low heat and whisk continuously until it thickens, then stir in the butter off the heat. Transfer it to a bowl, cover and chill.
4. For the dough, whisk the warm milk, instant yeast, sugar, salt and egg in a large bowl until smooth, then add the butter and flour. Knead for 2 to 3 minutes and move the dough to an oiled bowl.
5. Cover and let the dough rise in a warm place for 1 1/2 to 2 hours.
6. Roll the dough on a floured surface to about 1/2 inch thick and punch out small heart-shaped donuts with a cookie cutter, re-rolling the scraps until all the dough is used. Set them on an oiled sheet or parchment, cover and rest for 30 minutes.
7. Heat vegetable oil to between 325°F and 350°F and fry the donuts in batches, without crowding, until golden on both sides. Drain them on paper towels or a wire rack.
8. Fill a piping bag with the chilled custard, poke a deep hole in the side of each donut, and pipe custard into the center.
9. For the brûlée coating, boil the sugar and water in a small pan without stirring, swirling the pan now and then, until the syrup turns golden. Working quickly, dip one side of each filled donut in the caramel, let the excess drip off, and set them on a wire rack.
10. Serve the donuts fresh, while the caramel shell is still crisp.

Prep: 2 h · Cook: 30 min · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data