Description
Indulge in these delightful Crème Brûlée Heart Donuts, featuring fluffy fried donuts filled with creamy vanilla custard and topped with a caramelized sugar crust that perfectly mimics the classic French dessert. A delicious blend of soft pastry and rich custard with a satisfying crackle of brûléed sugar on top, perfect for special occasions or a sweet treat.
Ingredients
Scale
For the Donuts:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola oil recommended)
For the Custard Filling:
- 1 cup heavy cream
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup granulated sugar for caramelizing
Instructions
- Prepare the Donut Dough: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract. Gradually combine the wet ingredients with the dry, mixing until a soft dough forms. Be careful not to overmix to keep the donuts tender.
- Shape the Donuts: Lightly flour your work surface and roll out the dough to about ½ inch thickness. Using a heart-shaped cookie cutter, cut out donuts and place them on a parchment-lined tray. Cover and let rest for about 15 minutes while preparing the custard.
- Make the Custard Filling: In a saucepan, warm the heavy cream over medium heat until it just starts to simmer. Meanwhile, whisk together the egg yolks and granulated sugar in a bowl until pale. Slowly pour the hot cream into the yolk mixture while whisking continuously to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Allow to cool completely.
- Fry the Donuts: Heat the oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the shaped donuts in batches for about 2–3 minutes per side or until golden brown and puffed. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil. Let cool slightly.
- Fill the Donuts: Once the donuts are cool enough to handle, use a small piping tip or a paring knife to create a hole in each donut’s side. Fill a piping bag fitted with a small round tip with the custard and pipe it into each donut until filled but not overflowing.
- Caramelize the Sugar Topping: Sprinkle an even layer of granulated sugar over the tops of each filled donut. Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until it melts and forms a crisp, golden crust, mimicking the classic crème brûlée topping. Allow the sugar to harden for a couple of minutes before serving.
Notes
- Ensure the custard is fully cooled before filling the donuts to prevent dough becoming soggy.
- Maintain the oil temperature at 350°F to achieve perfectly fried donuts without excessive oil absorption.
- If you don’t have a kitchen torch, place the sugared donuts under a hot broiler for 1–2 minutes, watching closely to avoid burning.
- These donuts are best enjoyed fresh but can be stored refrigerated for up to 2 days; reheat gently before serving.
- Use unsalted butter for better control over the dough’s salt content.
Keywords: Crème Brûlée, donuts, custard filled donuts, fried donuts, caramelized sugar topping, French dessert-inspired donuts, heart-shaped donuts