These exceptional doughnuts, filled with a creamy vanilla custard and topped with a crispy caramel coating, are a must-try for Hanukkah. The fusion of soft, fluffy dough with the rich, sweet filling, and the crackling caramel creates a delightful sensory experience.
Why You’ll Love This: If you’re a fan of crème brûlée and doughnuts, this recipe combines the best of both worlds. It’s a creative and gourmet twist on traditional holiday sweets.
Perfect Occasion: Ideal for Hanukkah celebrations, these doughnuts are also a great choice for impressing guests at parties or special family treats.
Ingredients: Dough:
- 500g all-purpose flour
- 9g dry yeast
- 75g sugar
- 2 large eggs
- 100g room temperature butter
- 200g milk
- 1 tbsp alcoholic liqueur
- 3g salt
Cream Filling:
- 500ml milk
- 100g egg yolks
- 40g sugar
- 50g cornflour
- 1 tbsp vanilla extract/paste
- A pinch of salt
- 100g white chocolate
- 100g room temperature butter
Caramel Coating:
- 350g sugar
- 2 tbsp water
Instructions:
- In a mixer, combine all dough ingredients and mix for about 12 minutes until smooth. Let it rise for an hour or until doubled in size.
- For the cream, whisk egg yolks, cornflour, vanilla, and sugar. Boil milk and add it to the mixture, then cook while stirring until it thickens. Add butter and white chocolate, and stir until smooth. Chill the cream.
- Divide the dough into 45-50g balls and let them rise again for about 1.5 hours.
- Fry the doughnuts in oil heated to 160-170°C, about 3 minutes per side. Let them cool.
- Fill the doughnuts with the chilled cream.
- For the caramel, heat sugar and water in a pan until it forms a caramel. Dip the top of each doughnut in the caramel and let it cool.
These Crème Brûlée Doughnuts will be a show-stopper at your Hanukkah celebration, offering a delicious twist to your festive treats. Enjoy the blend of soft dough, creamy filling, and crunchy caramel topping!
