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For the Tangzhong

* 1/2 cup water (120ml)

* 3 1/2 tbsp flour (28g)


For the dough:

* 1/2 cup room temp milk (125g)

* 2 tbsp melted unsalted butter (30g)

* 2 tbsp sugar (28g)

* 1 packet yeast (8g)

* 1 large room temp egg (52g)

* 1 tsp vanilla extract

* 2 1/3 cups bread flour (310g)

* 1/2 tsp salt

* 30g unsalted butter for kneading


For the filling:

* 2 cups whole milk (472ml)

* 1/4 cup heavy cream (60ml)

* 1 vanilla bean OR 1 tbsp vanilla extract

* 7 large egg yolks

* 3/4 cups granulated sugar (170g)

* 4 1/2 tbsp corn starch (42g)

* 5 tbsp unsalted butter (75g)

* water + ice


For the caramel

* 2 cups sugar

* 1/2 cup water

For frying:

* 2” of vegetable oil
* 350-360F


#donuts #cremebrulee #coquette #aestheticbaking #bake #donutrecipe

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