Crème Brulèe Doughnuts

March 02, 2014

This clever twist on the classic French dessert, Crème Brulee, is incredibly moreish and will make the perfect add-on to afternoon tea.

For the doughnuts:
50g caster sugar
1 sachet dried active yeast
½ tsp salt
30ml warm water
175ml lukewarm milk
1l vegetable oil for frying
45g unsalted butter
1 egg
350g plain flour, plus extra for dusting

For the custard filling:
30g caster sugar
140ml milk
1 egg yolk
140ml double cream, whipped
10g flour
10g cornflour
½ tsp vanilla extract

For the topping:
250g icing sugar

1. For the doughnuts, in a small bowl sprinkle the yeast over the warm water and let stand for five minutes or until foamy. 2. In a large bowl, gently mix the yeast mixture, milk, 50 grams caster sugar,...
See the full directions on my site

Nutritions

Calories
136

Sodium
254mg
10% DV

Fat
7g
11% DV

Protein
3g
7% DV

Carbs
13g
4% DV

Fiber
0.9000000000000001g
3% DV