Creme brulee donuts

8-year-old: If we have a baby, can you name him “Ditch”?

Me: ??

8-year-old: So, he’ll be Quy-ditch (quidditch)!

Me: ????

Creme Brulee Donuts

(From Savoury Days)

For 24 small donuts:
180 g milk
60 g butter (melted)
1 egg
400 g all-purpose flour
35 g confectioner’s sugar
1 pinch of salt
20 g dry milk powder (optional)

For the custard filling:
3 egg yolks
45 g sugar
25 g cornstarch
320 g milk

For caramel topping:
150 g sugar
50 g water

To make donuts:

  1. In a large bowl, mix flour + sugar + salt + milk powder.
  2. Use a wooden spoon to stir in milk + egg + melted butter.
  3. Cover and let the dough rest for 15 minutes.
  4. Knead dough until smooth.
  5. Cover and let it rise until double, about 1 hour.
  6. Roll the dough to about 0.7 – 0.8 mm thick.
  7. Use a 5-cm round cookie cutter to cut dough into round shape.
  8. Place each donut on a piece of parchment paper.
  9. Cover and let it rise for about 30 minutes.
  10. In a small saucepan, fill canola oil to about 3-cm depth.
  11. When the oil is hot, carefully drop donut dough in, fry about 45 seconds on each side.
  12. Let fried donuts cool on a wire rack.

To make custard:

  1. In a small bowl, use a handheld mixer to beat egg yolks and sugar until light yellow and fluffy.
  2. Add cornstarch and mix well.
  3. In a small saucepan, heat milk.
  4. Pour hot milk into egg mixture, mix well.
  5. Return the mixture to the saucepan, heat over medium heat, stir constantly until thickened.
  6. Let it cool.
  7. Fill custard in a pastry bag fitted with a plain-tip.

To make caramel topping:

  1. In a small saucepan, heat water and sugar over medium-high heat. Do not stir.
  2. Cook until water evaporates and mixture turns into light yellow color.

To assemble:

  1. Dip donuts into the hot caramel topping.
  2. Let cool on rack.
  3. Pipe custard into each donut.
  4. Eat within a day.