Fluffy pastry, creamy goodness, and a perfect caramel crackle:
these doughnuts bring a new level of sophistication to a favorite treat.
INGREDIENTS :
MAKES 8 TO 12 DOUGHNUTS
- ½ cup whole milk
- ½ cup heavy cream
- ½ vanilla bean, split lengthwise
- ¾ cup (180 grams) superfine sugar, divided
- 2 egg yolks, at room temperature
- 1 batch raised dough of choice
DIRECTIONS :
• In a medium saucepan set over medium heat, bring the milk, cream, and vanilla bean to a simmer. Meanwhile, whisk ¼ cup of the sugar
and the egg yolks in a large bowl until the mixture is a pale yellow, about 2 minutes. When the milk mixture is simmering, slowly pour it
over the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and continue cooking
until it thickens, 2 to 3 minutes. Remove from the heat and continue whisking until smooth. Pour the custard into a medium bowl and
cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2
hours.
• Prepare the chosen dough for filled doughnuts and fry or bake as directed.
• Spoon the custard into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the
doughnut, pushing it about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing the tip slowly as you squeeze;
you will feel the doughnut expand slightly as you fill it. Repeat with the remaining doughnuts.
• Dip the doughnut tops in the remaining ½ cup sugar to thickly coat, then place them sugar side up on a baking sheet. Sprinkle a little
more sugar on top if needed. Use a kitchen torch to slowly caramelize the sugar until golden. (Alternatively, preheat the broiler to high and
broil the doughnuts until the sugar is golden, 1 to 2 minutes.) Let cool so the sugar hardens.
