Crème Brûlée Doughnut
Creme brûlée doughnut
A classic doughnut fried and filled with a vanilla Bavarian cream topped with a sugar crust
Doughnut dough
Ingredients
1 cup warm milk
1 packet instant yeast
2 eggs
6 tbsp butter melted
1 tsp salt
1/4 cup sugar
4 cups bread flour
1 tbsp vanilla bean paste
Procedure
1.Combine the warm milk and the yeast and let the yeast activate(roughly 10 minutes)
2.Combine the flour, sugar, and salt then add the activated yeast mixture
3.Then add the eggs and melted butter and mix it until it resembles a dough
4.Knead the dough until it becomes smooth then place in a grease bowl, cover and let rest until doubled in size (rough and hour and a half)
5.Once the dough has risen roll it out until it is 1/4 and inch thick
6.Cut into disks with a biscuit cutter
7.Fry at 350F until golden brown and fully cooked in the center
8.Let cool completely before filling with the Bavarian cream
Vanilla Bavarian Cream
Ingredients
2 cups heavy cream
4 egg yolks
1/4 cup sugar
1 tbsp vanilla bean paste
2 sheets of gelatin bloomed in water
Procedure
1.In a Small sauce pan combine the cream and the vanilla bean paste and bring to a light simmer(do not over boil)
2.In a mixing bowl whisk together the eggs and sugar
3.Slowly temper the egg yolks by slowly pouring the hot cream into the egg yolks while constantly whisking
4.Transfer the egg yolk mixture into a clean sauce pan and place on low heat
5.Add the sheets of gelatin and constantly mix with a rubber spatula until it becomes nape(coats the back of a spoon)
6.Transfer to a mixing bowl over an ice bath and cool completely
7.Place the cooled cream into a piping bag and fill the doughnuts
Carmel Coating
Ingredients
1/2 cup sugar
1/2 cup water
Procedure
1.In a sauce pan combine the sugar and water, then bring to a light simmer and let it simmer until it reaches a golden color and all the sugar is disolved
2.Dip the filled doughnuts into the carmel and let cool completely before
