Homemade Crème Brûlée Donuts (Print Version)

# Ingredients:

→ Dough

01 - All-purpose flour
02 - Instant yeast
03 - Sugar
04 - Salt
05 - Eggs
06 - Unsalted butter
07 - Warm water or warm milk
08 - Lemon zest (optional)
09 - Vanilla extract (optional)

→ Pastry Cream

10 - Milk
11 - Egg yolks
12 - Cornstarch

→ Toppings & Optional Add-ins

13 - Sugar for caramel topping
14 - Chopped nuts (optional)
15 - Cinnamon or nutmeg (optional)
16 - Cocoa powder (optional)
17 - Almond, coconut, or hazelnut extracts (optional)
18 - Rum or brandy (optional, for pastry cream)

# Instructions:

01 - Combine yeast with warm water and let sit for 10 minutes until foamy.
02 - Mix flour, sugar, and salt in stand mixer. Add yeast mixture, eggs, butter, and optional flavorings. Knead until smooth and elastic.
03 - Refrigerate dough overnight or let rise at room temperature until doubled in size.
04 - Divide dough into equal parts and shape into buns. Place on lined tray, cover, and let rise again until doubled.
05 - Heat oil to 175°C/350°F. Fry donuts in batches for 2 minutes per side until golden brown. Drain on paper towels.
06 - Heat milk, then slowly whisk into egg yolk mixture with sugar and cornstarch. Cook until thickened. Cool and transfer to piping bag.
07 - Pipe pastry cream into donuts. Caramelize sugar for topping and dip donuts to create crunchy layer.

# Notes:

01 - Can be customized with different extracts and toppings
02 - Best eaten same day
03 - Kitchen torch recommended for caramel topping

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