Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) salt
  • 2 ¼ tsp (7g) instant yeast
  • ¾ cup (180ml) whole milk, warmed
  • 1 large egg
  • 4 tbsp (56g) unsalted butter, melted
  • Oil for frying
  • 2 cups (480ml) heavy cream
  • ½ cup (100g) granulated sugar, divided
  • 1 vanilla bean or 2 tsp vanilla extract
  • 5 large egg yolks
  • 1 tbsp (8g) cornstarch
  • ½ cup (100g) granulated sugar (for caramelizing)

Instructions:

  1. In a bowl, combine flour, sugar, salt, and yeast.
  2. In another bowl, whisk milk, egg, and melted butter together.
  3. Gradually add wet ingredients to dry ingredients. Mix until a soft dough forms. Knead gently until smooth. Let rise for 1 hour in a greased bowl covered with a damp cloth.
  4. Make the crème brûlée filling: Heat cream and half of the sugar, split and scrape vanilla bean seeds into the cream (or add vanilla extract later). Whisk egg yolks, remaining sugar, and cornstarch until smooth. Temper yolks with hot cream, then cook until thickened. Strain into a bowl, add vanilla extract if using, cover with plastic wrap on surface, and chill for 1 hour.
  5. Shape and fry the donuts: Roll out the risen dough on a floured surface and cut into donut shapes. Allow to rise for 30 minutes. Heat oil to 350°F (175°C) and fry until golden, about 2 minutes per side. Drain on paper towels.
  6. Fill the donuts: Once cool, fill a pastry bag with crème brûlée filling. Insert tip into each donut side and pipe in the filling.
  7. Caramelize topping: Sprinkle sugar on each filled donut and use a kitchen torch to caramelize until crisp and golden.