Croissant shaped creme brulee donuts 🥐🥐
For the dough:
450g flour
7g yeast
230ml warm milk
70g melted unsalted butter
60 sugar
1 egg
1 egg yolk
1. In a bowl, whisk the warm milk, sugar, melted butter, egg yolk, and egg
2. Add the flour and salt. Knead for 10-15 mins until smooth
3. Form the dough into a ball then place it in a bowl
4. Allow to proof for 1-2 hours until doubled in size
5. Punch the gas out of the dough then roll it out on a lightly floured surface
6. Roll and the dough into a 43 x 29 cm rectangle. Cut the sides of necessary to create sharp corners and an even shape
7. Cut into 5 rectangles
8. Cut each rectangle into 2 triangles
9. Roll each triangle into a croissant shape. Tug and roll tightly
10. Pinch the seam shut
11. Place the donuts seam side done on pieces of parchment paper
12. Cover with plastic film then proof for 40 mins or 1 hour until doubled in size
13. Heat 2” of vegetable oil to 350F
14. Fry until dark golden brown. About 3 mins
15. Allow to cool then fill with the custard, or vanilla whipped cream
For the sugar topping:
-180g sugar
- 90g water
1. In a pot, bring the sugar and water to a boil. Do not mix. Just let it boil
2. You can swirl the pot around to prevent certain spots from cooking faster than the rest
3. Once it gets to a deep brown colour, pull it off the heat and dip the donuts in
4. Allow to harden
If you're a fan of both croissants and crème brûlée, combining these two classics into a donut form is a delightful adventure in baking and frying. The key to achieving the perfect croissant-shaped donut lies in the dough preparation and proofing stages. Using a dough enriched with butter, eggs, and sugar ensures a tender crumb while yeast fermentation contributes to a light and airy texture. Proofing the dough twice allows it to develop flavor and volume, critical for the final shape and bite. When rolling the dough into triangles before shaping them into croissants, make sure to roll tightly to maintain the classic crescent shape that holds the filling well. Prevent seam openings by pinching them firmly, which helps keep the dough intact during frying. Frying at 350°F ensures the donuts cook evenly and develop a rich golden color without absorbing excess oil. Using parchment paper to handle each shaped dough piece before frying helps keep their form and makes transferring easier. Filling these warm donuts with creamy custard or vanilla whipped cream adds a luscious contrast to the crisp exterior. To elevate this dessert further, the caramelized sugar topping simulating the traditional crème brûlée crust offers the perfect crunchy sweetness. When boiling the sugar and water for the topping, avoid stirring to prevent crystallization, and swirl the pot gently to ensure even caramelization. Serving these croissant-shaped crème brûlée donuts fresh allows you to enjoy the wonderful contrast of textures and flavors—from the tender, buttery dough to the smooth custard filling topped with crisp caramelized sugar. This recipe is perfect for impressing guests or indulging in a luxurious homemade treat, blending the best of French patisserie in a fun and approachable way.
