creme brûlée donut

Sure, here’s a recipe for a delicious Crème Brûlée Donut:

Ingredients:

For the donuts:

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Crème Brûlée filling:

• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• Granulated sugar for caramelizing

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, sour cream, eggs, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake in the preheated oven for 10-12 minutes, or until the donuts are lightly golden and spring back when touched. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
7. While the donuts are cooling, prepare the Crème Brûlée filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
8. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
9. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
10. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
11. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
12. Let the Crème Brûlée filling cool slightly, then transfer it to a piping bag fitted with a small round tip.
13. Insert the tip of the piping bag into the side of each cooled donut and gently squeeze to fill with the Crème Brûlée filling.
14. Once all the donuts are filled, sprinkle a thin layer of granulated sugar evenly over the tops of each donut.
15. Using a kitchen torch, carefully caramelize the sugar on top of each donut until it forms a golden brown crust.
16. Let the caramelized sugar cool and harden for a few minutes before serving.

Enjoy your homemade Crème Brûlée Donuts!