Creme Brulee Doughscuit
- 1 cup water
- 1 cup whole milk
- ½ cup sugar
- 2 teaspoons instant yeast
- 500 grams flour
- 500 grams bread flour
- 1 tablespoon kosher salt
- 1½ pounds unsalted butter
- 500 grams sugar coating, recipe follows
- 2 cups pastry cream, your recipe
Combine liquids, sugar and yeast; set aside. In a separate bowl, combine flours and salt. Dice the butter and cut it into the flour with your fingertips until small, flat pieces of butter remain. Add the flour mixture to the wet ingredients and stir to just combine.
Transfer to a lightly floured surface and roll into a rectangle. Fold the rectangle into thirds and then roll flat again. Repeat process two more times. Wrap and refrigerate dough overnight.
Roll dough to about ½-inch thickness and cut doughscuits. Cover with a tea towel and let rise at room temperature, 1 hour. Fry in preheated 350 F neutral oil, about 1 minute each side. Drain on a wire rack.
Dip surface of doughscuit in hot sugar, place on wire rack and top with pastry cream. Dip doughscuit hole in hot sugar and place on top of pastry cream. Makes 1 dozen. To make sugar coating, heat 500 grams sugar with a tablespoon of water until lightly caramelized, about 310 F.
Recipe by Chef-owner Chris Uhrich, Mucci's Italian, St. Paul, Minnesota