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Savor Easy's Video- • Creme Brulee Donuts
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FOR THE DONUT DOUGH
1 cup milk
1/4 cup sugar
2 1/4 tsp instant yeast
1 egg
3 1/4 cup flour
1 tsp salt
3 tbsp softened unsalted butter
2 tsp pumpkin pie spice
FOR THE PUMPKIN CREME FILLING
1 1/2 cup milk
1 cup half & half
1/2 cup + 1 tbsp brown sugar
4 egg yolks
1/4 cup pumpkin puree
3 tsp cornstarch
2 tbsp butter
FOR THE CANDY COATING
1 1/2 cup sugar
1/2 cup water
METHOD-
1. Heat milk to 100-110 degrees F. Mix in sugar and instant yeast. Set aside for 10 minutes.
2. In the bowl of a stand mixer, combine the yeasty milk, 1 egg, flour and salt. Mix on low speed just until the dough comes together.
3. Add in the butter and pumpkin pie spice. Knead on medium speed for 8-10 minutes until the dough is incredibly smooth and elastic. Scrape the sides and bottom of the bowl occasionally. (If kneading by hand, this may take 15-20 minutes. Ensure the dough passes the window pane test.)
4. On a lightly floured surface, knead the dough a few times by hand and pinch the bottom together. Allow it to rest in a greased bowl, covered with plastic wrap until doubled in size. This will take between 1 and 2 hours depending on your climate.
5. Punch down the dough and roll it to a 1/2 inch thick sheet. Using a ring mold or biscuit cutter, cut out the donuts. (I used a 3.5 inch ring and was able to get 8 donuts out of my sheet. This step will vary on dough thickness and ring size.)
6. Fry donuts in 360 degree F vegetable oil for about 90 seconds per side.
7. Allow to cool on a wire rack for at least 15 minutes.
8. In a bowl combine 1/2 cup milk, the egg yolks, pumpkin puree and cornstarch and whisk well. Set aside.
9. In a medium sauce pan combine the rest of the milk (1 cup), half & half and brown sugar. Whisk and heat on medium low heat until the sugar is dissolved and the milk begins to steam gently.
10. Add in the egg yolk mixture. Stir frequently until the mixture becomes extremely thick and coats the back of a spoon, about 10-12 minutes.
11. Pour into a glass or metal bowl, cover the top with plastic wrap and refrigerate until the custard is set fully. (Make sure the plastic is fully touching the top of the creme; otherwise a film will form.)
12. With a skewer or chopstick, poke a hole in the side of the donuts and carefully create and pocket in the middle of the donuts. Pipe the creme filling into the pockets.
13. In a medium sauce pan add the sugar and water. Allow to bubble over medium low heat until about 320 degrees F and amber in color.
14. Dip the tops of the donuts into the syrup and allow to harden, about 5-10 minutes. Enjoy!
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David Seymour
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5 июл 2024
