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I know that I am usually done with the mango recipe posts by now, but these mango creme brulee donuts just couldn’t wait until next year!

Mango-filled donuts had been on my list of things to try during Mango Madness since last year.  I simply ran out of time (and mangoes) when I finally felt like I was ready to give it a shot.  Fast forward to this year, and the mangoes were coming so quickly that I really had no excuse NOT to try making donuts.  I’m a lazy baker, so of course I made my donuts dough in the bread machine.  Still, the combination of a fluffy fried dough, creamy mango filling, and crunchy burnt sugar crust made the mango creme brulee donuts an instant hit among my friends.

I was so proud of how these mango creme brulee donuts turned out that I entered them in the mango dessert competition at the South Beach Mango Festival.  Sadly, I didn’t win the contest, but I did get props and handshakes from some of the event organizers and guest chefs.  I’d still call that a win!  And, because I have such a warm reception wherever I bring these donuts, I think that this recipe is worth passing along.

The first part is pretty straightforward.  I made the dough in the bread machine, rolled it out on a floured surface when it was ready, then cut out my donut circles using a biscuit cutter.  Let them rise in a warm place until they double in size.  That will take about 45 minutes.

Preheat the oil in your deep fryer (or your preferred stovetop frying vessel) until it reaches 375 degrees.  Fry 3 or 4 donuts at a time for 35-40 seconds per side.  They should be puffy and golden.  Drain them on a wire rack (I also blot them with paper towels afterwards).  After that, allow them to cool completely.

After they have cooled, use a pastry bag fitted with a pastry filling tip to fill your donuts with the mango pastry cream.  Then, spoon a layer of sugar over each donut and use a kitchen torch to heat the sugar until it liquefies and melts.  I usually do about 3 layers of sugar so that the donuts have a thick layer of sugar crunch.

Homemade donuts are best eaten the same day that they are made.  I have been told, however, that these donuts are still tasty and fluffy after a day in the refrigerator.  They rarely last that long, though.

Mango Creme Brulee Donuts

Ingredients

• 1 1/4 cups warm milk
• 2 1/4 tsp (1 package) bread machine yeast
• 2 eggs
• 1/2 cup butter, melted and cooled slightly
• 1/4 cup granulated sugar, plus more for torching
• 1 tsp salt
• 4 1/4 cups bread flour
• 1 recipe batch of Mango Pastry Cream
• Oil for frying

Directions

Add all of the ingredients except for the pastry cream and the frying oil to the pan of your bread machine according to the manufacturer’s directions.  Set the machine to the Dough cycle and allow to run.

When the Dough cycle is complete, turn the dough out onto a lightly floured surface.  Roll the dough out to about 1/2 inch thickness.  Cut circles out of the dough using a 2 2/4 inch biscuit cutter.  Transfer circles to a baking sheet, leaving space for the dough to rise.  Cover and allow to rise in a warm place until they are doubled in size, about 45 minutes.

Just before the donuts have completed their second rise, preheat your frying oil in a deep fryer (or the stove-top frying vessel of your choice) to 375 degrees F.  Fry the donuts, 3 or 4 at a time (depending on the size of your frying vessel).  Allow to cool on a wire rack, then blot on paper towels to remove excess oil.

Using a pastry bag fitted with a filling tip, fill the donuts with mango pastry cream.  Set the filled donuts on a wire rack over a baking sheet.  Top the donuts with sugar, then use a kitchen torch to melt the sugar until the donut is coated in an amber glaze.  Repeat 2 or 3 more times until the sugar coating is the desired thickness.  Allow the donuts to rest for at least 10 minutes before serving.