Ingredients
Method
- Combine warm milk and yeast in a small bowl and let the mixture sit for 5 to 10 minutes until foamy.
- Mix the flour, salt, and sugar together in a large bowl.
- Add the egg, softened butter, and yeast mixture to the dry ingredients.
- Stir the mixture until a soft dough forms, then knead it until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it, and allow it to rise for about 1 hour or until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface to a thickness of approximately 1/2 inch.
- Cut out rounds from the dough using a 3 1/2-inch cookie cutter.
- Arrange the rounds on parchment paper, cover them, and let them rise for an additional 30 to 40 minutes.
- Heat oil to 350°F and fry the donuts in batches for 2 minutes per side until golden brown.
- Drain the donuts on paper towels and allow them to cool completely.
- Beat the heavy cream, instant pudding, and milk until the mixture is thick and creamy to prepare the filling.
- Transfer the filling to a piping bag and fill each donut through the side.
- Heat sugar and water in a saucepan over medium-high heat for 7 to 9 minutes without stirring until it reaches a golden amber color.
- Carefully dip the top of each filled donut into the hot caramel.
- Allow the caramel to harden to achieve a signature brûlée crunch, then serve.
Nutrition
Notes
The Caramel Crunch: I have found that the sugar coating hardens very quickly, so I make sure to have all my donuts filled and lined up before I even start melting the sugar.
Dough