Description
Romantic creme brulee heart donuts bring French pastry magic to homemade desserts. Delicate pastry shells cradle silky custard with caramelized sugar, creating an elegant treat you’ll adore sharing with someone special.
Ingredients
Scale
- 2 ¼ tsps (1 packet) active dry yeast
- 3 large egg yolks
- 2 ½ cups all-purpose flour
- 1 large egg
- ¾ cup warm milk (110°F/45°C)
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp salt
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- ¼ cup granulated sugar (for caramelizing)
- Vegetable oil, for frying
Instructions
- Yeast Activation: Dissolve yeast in warm milk, creating a frothy, aromatic base that signals active fermentation.
- Dough Preparation: Merge melted butter, sugar, egg, and salt with activated yeast. Gradually fold in flour, kneading until the dough becomes a smooth, elastic masterpiece.
- Dough Proofing: Allow the dough to rest in a warm environment, expanding and developing complex flavors for 1-2 hours.
- Custard Foundation: Gently heat milk and cream until steaming. Whisk egg yolks, sugar, and cornstarch into a silky emulsion.
- Custard Development: Gradually incorporate heated dairy into egg mixture, stirring constantly. Cook until thickened, then infuse with vanilla essence. Refrigerate to set a rich, creamy consistency.
- Donut Shaping: Roll out risen dough and cut heart-shaped portions. Permit a second proofing to ensure light, airy texture.
- Frying Process: Submerge donuts in oil heated to 350F, achieving a golden-brown exterior with a crisp, inviting finish.
- Filling Technique: After cooling, delicately inject chilled custard into the donut’s center, ensuring a generous, smooth fill.
- Caramelization Finale: Dust surface with granulated sugar, then use a kitchen torch to transform the sugar into a glassy, amber-colored crust that shatters dramatically.
- Serving Suggestion: Present immediately, showcasing the exquisite contrast between crisp caramel and creamy interior.
Notes
- Yeast Activation Precision: Ensure milk is warm (not hot) between 100-110°F to prevent killing the yeast and guarantee proper dough rising.
- Dough Kneading Technique: Work the dough until smooth and elastic, about 8-10 minutes, developing gluten for a light, airy texture.
- Temperature Control for Frying: Maintain consistent oil temperature at 350°F, using a thermometer to prevent soggy or burnt donuts.
- Custard Smoothness Strategy: Strain the custard through a fine-mesh sieve to remove any potential egg lumps, ensuring a silky-smooth filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 263
- Sugar: 12 g
- Sodium: 78 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg