Creme Brulee Donuts
Ingredients:
For the Donuts:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Custard Filling:
1 cup whole milk
1/2 cup heavy cream
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Caramelized Sugar Topping:
Granulated sugar (for sprinkling)
Directions:
Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Spoon the batter into a piping bag or a Ziploc bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the donuts spring back when lightly touched.
While the donuts are baking, prepare the custard filling. In a saucepan, heat the milk and heavy cream over medium heat until steaming but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until cold.
Once the donuts are
