So here’s something you might not know about me: I am obsessed with doughnuts. I have never been able to say no to them and am often so disappointed when I am met with an oily piece of fried dough. I believe it’s quite an art to get a doughnut just right and this is something I have set out to master. I have never made doughnuts myself (say whaat?!) but decided to give it a go a few days ago. It would’ve perhaps been smarter to start with a simple recipe but I am never one to shy away from a challenge. These Crème brûlée doughnuts are the stuff your food dreams are made of.
As my friends and family will tell you, Crème brûlée is another thing I can’t say no to. If it’s on the menu, you betcha bottom dollar I’ll be ordering it. There’s just something about that cool, silky cream topped with a crunchy layer of burnt sugar. Good grief, my mouth is watering just thinking about it. So imagine that silky, vanilla-scented cream stuffed into a fluffy dougnut. Now dunk that doughnut in amber caramel and allow it to set. NOW, bite through that glass-like exterior and experience euphoria. Oh, hells yes! So yes, these doughnuts do take a while to prep and cook but I promise you, it is SO worth it. To minimise the preparation time, I would make the dough, allow it to rest and get straight onto the filling so that it can cool completely. Once the doughnuts are fried, allow them to cool to room temperature before filling with the cream and only then should you make the caramel. Everything needs to be ready and waiting when that caramel is ready and you need to work fast (and carefully) dunking the doughnuts in the caramel as it can (and will) go from perfect to burnt in a matter of seconds. If you have someone that can help you, even better. Take the caramel off the heat then pop in all of the doughnuts and give the pan a shake before you carefully remove them with a pair of tongs. Allow them to set on a sheet of baking paper and hey presto! You have just made the most drool-worthy Crème brûlée doughnuts. Now go forth and make, good people. Then come back and tell me how many you ate in one sitting…
The recipe for the doughnuts and cream filling was adapted from a recipe from one of my favourite local magazines, Ideas. Find their recipe here.
