Creme Brulee Doughnuts
"These doughnuts require some advanced planning and a few steps, but the results are so worth it! The combination of fluffy fried doughnuts, vanilla bean pastry cream, and a crackly caramelized sugar crust is unreal! Because the doughnut dough requires such a long rest in the refrigerator, I recommend making this a two-day project: make the dough and the pastry cream one evening, then the next morning you can roll, proof, and fry the doughnuts, then fill and finish them! I highly recommend using a kitchen torch (also called a brulee torch) for this recipe, but if you don't own one, you can try using your oven's broiler for a similar (but not perfect!) result...."
INGREDIENTS
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1 package (1/4 ounce) active dry yeast
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2/3 cup milk, warm but not hot
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15 3/4 oz (3 1/2 cups) all-purpose flour
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2 1/3 oz (1/3 cup) granulated sugar
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2 tsp salt
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3 eggs, at room temperature
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3 1/2 oz (7 tbps) unsalted butter, at room temperature
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1 quart canola oil, for frying
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4 yolks
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1 whole egg
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3 tbsp cornstarch
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1/2 cup granulated sugar
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2 cups milk
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pinch salt
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2 tsp vanilla bean paste, or 1 tbsp vanilla extract
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2 tbsp butter
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8 oz (2 cups) powdered sugar
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1/3 – 1/2 cup milk
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Additional granulated sugar, to brulee the tops
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