Description
Delicious homemade filled donuts topped with caramel.
Ingredients
Scale
- ¾ cup warm milk
- 1 ½ tsp yeast
- 3 ¼ cups flour
- ½ tsp salt
- ¼ cup sugar
- 1 egg
- 60 g unsalted butter
- 1½ cups heavy whipping cream
- 1 (3 ounce) box instant vanilla pudding
- 3 tbsp milk possibly a little more
- 1 cup sugar
- ½ cup water
Instructions
- In a small bowl, combine warm milk and yeast and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, salt, and sugar.
- Add the egg, softened butter, and the yeast mixture.
- Stir until a soft dough forms, then knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down the dough and roll it out on a lightly floured surface to about ½ inch thick.
- Cut out rounds using a 3½-inch cookie cutter.
- Place them on parchment paper, cover, and let rise for another 30–40 minutes.
- Heat oil to 350°F and fry the donuts in batches (2 minutes per side) until golden on both sides.
- Drain on paper towels and let cool completely.
- For the filling, beat heavy cream, instant pudding, and milk until thick and creamy.
- Transfer to a piping bag and fill each donut through the side.
- For the caramel, heat sugar and water in a saucepan over medium high heat without stirring for 7-9 minutes or until golden amber.
- Carefully dip the top of each filled donut into the hot caramel.
- Let the caramel harden for that signature brûlée crunch then serve.
Notes
- Ensure the yeast is activated properly by allowing it to foam.
- Use a cooking thermometer for oil temperature to achieve perfect frying results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg