Crème Brûlée Doughnut

Updated: Aug 11




I'm forever thankful to the first person who dipped the cream filled doughnut into caramel for the first time. This doughnuts are perfectly pillowy, pastry cream is not overly sweet and caramel brings crunch in every bite. If you're not very familiar with yeast recipes that needs rising, no worries as hardly anything can go wrong here. Just make sure that the yeast is not very old and dead. If the dough were not double in size after 1 hour, feel free to give it more time. The key to make a perfect pastry cream is to not stop whisking the whole time and be quick or it burns in the bottom. If by any chance this happened, don't scrape bottom of the pot and pass the pastry cream through a fine mash after thickened. Also be very careful when working with the caramel as it is extremely hot. Doughnuts are best to serve fresh and in the same day.









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