Ingredients
- Dough:
- ½ cup warm water (120 ml)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 teaspoons instant yeast
- 4 large egg yolks
- ⅓ cup (65 g) granulated sugar
- 2½ cups (319 g) all-purpose flour
- ¼ teaspoon sea salt
- 4 tablespoons (57 g) unsalted butter, room temperature
- ¼ cup (60 ml) heavy cream
- Pastry Cream:
- 1 cup (240 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- 3 large egg yolks
- Pinch of salt
- 2½ tablespoons all-purpose flour
- 1 teaspoon vanilla bean paste
- Caramel Topping:
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (30 ml) water
Instructions
- Make the Dough: In a stand mixer, mix warm water, lemon zest, vanilla, yeast, egg yolks, and sugar. Gradually add flour and salt. Add butter and cream. Mix for 6–8 minutes until smooth. Let rise in a greased bowl for 1½ hours.
- Shape Donuts: Roll out dough to ½-inch thick. Cut 6 rounds. Place on parchment-lined sheet. Cover and rise for 45 minutes.
- Bake Donuts: Preheat oven to 350°F (175°C). Bake 10 minutes until golden. Cool completely.
- Make Pastry Cream: Heat milk with half the sugar. In a bowl, whisk yolks, salt, remaining sugar, and flour. Temper with hot milk, then return to saucepan. Cook until thick. Stir in vanilla. Chill with plastic wrap directly on surface.
- Fill Donuts: Use piping bag with long tip to fill each cooled donut with pastry cream.
- Caramelize Tops: Mix sugar and water. Spoon onto donuts. Let set 5 minutes. Use blow torch to caramelize until amber.
Notes
- Swap vanilla for almond or orange extract for flavor variety.
- Use coconut cream for a dairy-free twist.
- Sprinkle cinnamon or nutmeg in dough or cream for warmth.
- No blow torch? Try caramelizing under a hot broiler.
- Try different fillings like coffee or matcha pastry cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
