Crème Brûlée Donuts Scrumptious and Sweet Delight

Ingredients

• 2 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 cup unsalted butter, melted
• 0.75 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
• 3 large egg yolks
• 0.25 cup brown sugar
• 0.5 teaspoon cornstarch
• to taste granulated sugar for bruleeing

Instructions

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until combined.
2. In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until well incorporated.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat your oven to 350°F (175°C). Grease a donut pan and fill each cavity about 3/4 full with the batter.
5. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the baked donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. In a saucepan over medium heat, combine the heavy cream and vanilla bean paste. Heat until just before simmering, stirring occasionally.
7. In a separate bowl, whisk together the egg yolks, brown sugar, and cornstarch until smooth. Slowly pour the warm cream mixture into the egg yolks while whisking continuously to prevent scrambling.
8. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and allow to cool slightly.
9. Once the donuts are cool, carefully use a piping bag or a small knife to create a hole in the side. Pipe or spoon the crème brûlée filling into each donut.
10. Sprinkle a thin layer of granulated sugar on each filled donut. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, crackly layer on top.