Recipe: Crème Brûlée Beignets

Ingredients:

1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon active dry yeast
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
Vegetable oil, for frying
1 cup heavy cream
4 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Granulated sugar, for brûlée topping
Instructions:

1. Warm the milk in a saucepan until it's lukewarm. Stir in 2 tablespoons of sugar until dissolved. Sprinkle the yeast over the milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, whisk together the eggs and vanilla extract. Pour in the yeast mixture and stir to combine.
3. Gradually add the flour and salt to the wet ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it's smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours until it doubles in size.
5. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness. Use a knife or pastry cutter to cut the dough into small squares or rounds.
6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the dough pieces into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. To make the crème brûlée filling, heat the heavy cream in a saucepan over medium heat until it's warm but not boiling. In a separate bowl, whisk together the egg yolks and 1/4 cup sugar until smooth. Slowly pour the warm cream into the egg mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
9. Using a piping bag fitted with a small tip, inject the crème brûlée filling into the centre of each beignet.
10. Sprinkle granulated sugar evenly over the tops of the filled beignets. Use a kitchen torch to caramelize the sugar until it forms a crispy crust on top.
11. Serve the beignets warm and enjoy the creamy, caramelized goodness of Beignets à la Crème Brûlée!

Enjoy your deliciously indulgent treat!