Croissant Shaped Creme Brulee Donuts
Croissant Shaped Creme Brulee Donuts
Ingredients
For the Croissant Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 egg, large
- 1/2 cup unsalted butter, cold, for laminating
For the Vanilla Cream Filling
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 3 egg yolks, large
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For Frying and Caramelization
- 6 cups vegetable oil, for deep frying
- 1/2 cup brown sugar, packed
Instructions
- 1
To make the croissant dough: In a large bowl, combine the flour, 1/4 cup granulated sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 65 min
- 2
While the dough is rising, prepare the butter block for laminating. Place the 1/2 cup cold butter between two sheets of parchment paper and roll it into a 6x6 inch square. Refrigerate until firm.
⏱️ 5 min
- 3
Once the dough has risen, punch it down and roll it into a 12x12 inch square on a lightly floured surface. Place the cold butter block in the center of the dough, at a 45-degree angle. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. Roll the dough into a 16x8 inch rectangle.
⏱️ 10 min
- 4
Perform the first turn: Fold one-third of the dough over the center, then fold the remaining third over that, like a business letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process (a total of 3 turns), chilling for 30 minutes between each turn. After the final turn, chill the dough for at least 1 hour.
⏱️ 100 min
- 5
To make the vanilla cream filling: In a medium saucepan, whisk together the milk, 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in the vanilla extract and cold butter until melted and smooth. Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 130 min
- 6
Once the dough is chilled, roll it out on a lightly floured surface into a large rectangle, about 1/8 inch thick. Trim the edges to create a neat rectangle. Cut the dough into long triangular strips. Take each strip and roll it from the wider end towards the narrower point, forming a croissant shape. Place the formed donuts on a parchment-lined baking sheet.
⏱️ 15 min
- 7
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Carefully place a few croissant-shaped donuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use tongs to turn them as needed.
⏱️ 10 min•🌡️ 350
- 8
Remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining donuts.
⏱️ 5 min
- 9
To make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth and glossy. Dip each warm donut into the glaze, ensuring it is fully coated. Place the glazed donuts back on the wire rack to allow the glaze to set.
⏱️ 10 min
- 10
Once the vanilla cream filling is thoroughly chilled, transfer it to a piping bag fitted with a small, round nozzle. Insert the nozzle into the side of each glazed donut and pipe in the cream filling until adequately filled.
⏱️ 10 min
- 11
Arrange the filled and glazed donuts on a heat-proof serving board or baking sheet. Sprinkle a generous layer of brown sugar evenly over the top of each donut.
⏱️ 5 min
- 12
Using a kitchen blowtorch, caramelize the brown sugar on the surface of each donut until it forms a crisp, golden-brown crust, similar to creme brulee. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant Shaped Creme Brulee Donuts
For the Croissant Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 egg, large
- 1/2 cup unsalted butter, cold, for laminating
For the Vanilla Cream Filling
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 3 egg yolks, large
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For Frying and Caramelization
- 6 cups vegetable oil, for deep frying
- 1/2 cup brown sugar, packed
Instructions
- 1
To make the croissant dough: In a large bowl, combine the flour, 1/4 cup granulated sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 65 min - 2
While the dough is rising, prepare the butter block for laminating. Place the 1/2 cup cold butter between two sheets of parchment paper and roll it into a 6x6 inch square. Refrigerate until firm.
⏱️ 5 min - 3
Once the dough has risen, punch it down and roll it into a 12x12 inch square on a lightly floured surface. Place the cold butter block in the center of the dough, at a 45-degree angle. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. Roll the dough into a 16x8 inch rectangle.
⏱️ 10 min - 4
Perform the first turn: Fold one-third of the dough over the center, then fold the remaining third over that, like a business letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process (a total of 3 turns), chilling for 30 minutes between each turn. After the final turn, chill the dough for at least 1 hour.
⏱️ 100 min - 5
To make the vanilla cream filling: In a medium saucepan, whisk together the milk, 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in the vanilla extract and cold butter until melted and smooth. Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 130 min - 6
Once the dough is chilled, roll it out on a lightly floured surface into a large rectangle, about 1/8 inch thick. Trim the edges to create a neat rectangle. Cut the dough into long triangular strips. Take each strip and roll it from the wider end towards the narrower point, forming a croissant shape. Place the formed donuts on a parchment-lined baking sheet.
⏱️ 15 min - 7
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Carefully place a few croissant-shaped donuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use tongs to turn them as needed.
⏱️ 10 min•🌡️ 350 - 8
Remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining donuts.
⏱️ 5 min - 9
To make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth and glossy. Dip each warm donut into the glaze, ensuring it is fully coated. Place the glazed donuts back on the wire rack to allow the glaze to set.
⏱️ 10 min - 10
Once the vanilla cream filling is thoroughly chilled, transfer it to a piping bag fitted with a small, round nozzle. Insert the nozzle into the side of each glazed donut and pipe in the cream filling until adequately filled.
⏱️ 10 min - 11
Arrange the filled and glazed donuts on a heat-proof serving board or baking sheet. Sprinkle a generous layer of brown sugar evenly over the top of each donut.
⏱️ 5 min - 12
Using a kitchen blowtorch, caramelize the brown sugar on the surface of each donut until it forms a crisp, golden-brown crust, similar to creme brulee. Serve immediately.
⏱️ 5 min