Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ teaspoon salt
- ¾ cup whole milk, warmed (around 110°F)
- 2 large egg yolks
- 3 tablespoons unsalted butter, melted
- 1 vanilla bean pod, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- 1 cup heavy cream
- ⅓ cup granulated sugar (for custard)
- 4 large egg yolks (for custard)
- ¼ teaspoon salt (for custard)
- ½ cup granulated sugar (for brûlée topping)
- Vegetable oil, for frying
Substitution tips: If you don’t have a vanilla bean, pure vanilla extract works beautifully—just add it to the custard while cooking. For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream, though the texture and flavor will be slightly different but still delightful.
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy—this little bubble-up always reminds me of the first spark of hope Mama Lou saw in every new recipe.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the yeast mixture, egg yolks, melted butter, and vanilla bean seeds or extract.
- Mix the dough until it comes together, then knead on a floured surface for about 8-10 minutes until smooth and elastic. This step takes patience, but like many things Mama Lou taught me, the best results come from gentle persistence.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
- While the dough rises, prepare the custard: In a saucepan, combine heavy cream, vanilla bean seeds, and pod (if using). Heat gently until just simmering, then remove from heat and let the vanilla infuse for 10 minutes.
- In a separate bowl, whisk together egg yolks, sugar, and salt. Slowly pour the warm cream into the yolks, whisking constantly to temper the eggs and prevent scrambling.
- 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). Strain the custard through a fine sieve to remove the vanilla pod and any cooked bits. Let it cool completely.
- Once the dough has risen, roll it out on a floured surface to about ½ inch thickness. Cut out rounds with a donut cutter or two different-sized round cutters to create the donut shape.
- Heat vegetable oil in a deep pot to 350°F. Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Drain on paper towels and let cool slightly.
- Using a piping bag fitted with a small tip, fill each donut with the cooled vanilla bean custard. I like to do this part with Ouma; it’s messy but joyous, and those moments of laughter make the donuts taste even sweeter.
- Sprinkle a generous layer of granulated sugar on top of each filled donut. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. This final step is where the donuts truly become crème brûlée in disguise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
