CRÈME BRÛLÉE DOUGHNUTRECIPEHave you ever had the crème brûlée doughnuts from Doughnut Plant inNYC? They are hands-down, my favourite doughnut in the world.Imagine biting into a super-soft, fluffy doughnut with a crispcaramelized sugar crust. If the brûléed top isn’t enough for you, it’sfilled with incredibly silky vanilla custard. Soft, creamy and crunchy, it’severything you never knew you wanted in a doughnut.Doughnut Plant has been on my radar forever, but I only first triedtheir doughnuts two years ago. From that first bite I was hooked. I lovea good, fluffy yeast doughnut with a bit of chew. We tried several
flavours, but the one we went back for was the crème brûlée. Ofcourse, with my luck, the day we went back for more was a Monday,the only day of the week Doughnut Plant is closed.Such is our love for Doughnut Plant that Mike and I have nowmade it a habit to go every time we’re in NYC. We’ll get off the subwayat Grand and wander through Chinatown until we reach our sweet prizeat the end of our short walk. We usually get a crème brûlée doughnutand one of the specials, but we always end up fighting over the crèmebrûlée.To satisfy my crème brûlée doughnut habit I decided to give thema go at home. This was a fun gourmet food recipe to try out, but brûlée-ing the tops of doughnuts is not as easy as you think it would be. I trieda couple of different methods of torching: just the glaze, brown sugar
mixed into the glaze, glaze dipped into brown sugar, glaze sprinkledwith brown sugar, glaze dipped into white sugar, and finally, the onethat worked best, glaze sprinkled with white sugar.I wasn’t able to get as much of a sugar crust on the doughnuts,but they’re quite tasty anyway. Still, I think I’d much rather fly down toNYC or one of the seven (yes, seven!) locations in Japan for a taste ofthe real thing.CRÈME BRÛLÉE DOUGHNUT RECIPEDoughnuts 1/2 cup bread flour 1/2 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon, slightly heaping yeast 1/4 cup milk, warmed to 105F 1 egg 1 tablespoon butter, room temperature pastry crème doughnut glaze sugar vegetable or canola oil for fryingMix together the flours, sugar, and yeast in a large bowl. Make awell in the centre and pour in the warm milk. Work the milk and the dryingredients together with your fingers.Add the eggs and work the ingredients until you have a rough ball ofdough. Add the butter, a bit at a time until it is thoroughly mixed in. At
this point you can either knead the dough by hand for 10-15 minutesuntil smooth and elastic or you can put it in your stand mixer and mixknead with the dough hook for 10 minutes until smooth and elastic.When the dough is smooth, elastic and not sticky, transfer it to a largeclean town and cover with plastic wrap. Let rise for 1 1/2 to 2 hours.The dough should be doubled in size.When the dough is doubled, transfer to a clean, lightly floured worksurface and roll the dough until it is about 1/2 inch thick. Cut out thedoughnuts using a 1-inch round cookie cutter. Transfer the doughnutsto a parchment paper lined baking sheet lightly sprayed with cookingspray. Cover and let rice, about 1 1/2 to 2 hours. They doughnutsshould be doubled in volume and appear full of air.Heat oil in a cast iron skillet until between 320-340F. Prepare a platewith paper towels to drain your hot doughnuts on. Gently placedoughnuts in the hot oil and fry until golden on both sides, about 2-4minutes.Fill the doughnuts while they’re still warm. Use a sharp paringknife to make a small hole on one side of the doughnut. Insert thepastry tip into the hole and pipe pastry cream until the doughnut feelsheavy.Dip the tops of the doughnuts into the glaze and set down on abaking sheet, glaze side up. Lightly sprinkle on a small amount of sugaronto the glaze. Using a kitchen torch, torch the top of the doughnutuntil caramelized and brown. Enjoy doughnuts immediately.
Pastry Cream 1/2 cup plus 2 tablespoons whole milk 1/2 teaspoon vanilla extract 2 large egg yolks 1/4 cup sugar 1 1/2 tablespoons cornstarch 1 1/2 tablespoons unsalted butter at room temperatureBring the milk to a boil in a small saucepan over medium heat. Inanother heavy-bottomed medium saucepan, whisk the yolks, sugar,and cornstarch together until thick and pale. Whisking all the while,very slowly drizzle a quarter of the hot milk onto the yolks. Then, stillwhisking, pour the rest of the liquid in a steady stream over thetempered yolks.Put the pan over medium heat and while whisking vigorously,bring the mixture to the boil. Keep the mixture at the boil, whisking, for1 to 2 minutes. The mixture should start to thicken. When thick,remove the pan from the heat and scrape the pastry cream into a cleanbowl. Allow the pastry cream to cool on the counter for about 3minutes.Cut the butter into chunks and stir the chunks into the hot pastrycream, continuing to stir until the butter is melted and incorporated. Atthis point, the cream needs to be thoroughly chilled. Set the bowl into alarger bowl filled with ice cubes and cold water and stir the cream fromtime to time to cool. When chilled, place the pastry cream into a pastrybag with a plain tip.
Glaze 1/2 to 3/4 cups icing sugar 1 tablespoons water splash of vanilla extractMix all ingredients together until smooth.Source: http://iamafoodblog.com/creme-brulee-doughnut-recipe/