Crème Brûlée Doughnuts bring together the indulgence of two iconic desserts—crème brûlée and doughnuts—in one irresistible treat. Imagine biting into a soft, fluffy doughnut filled with silky vanilla custard, only to meet the satisfying crunch of a caramelized sugar crust. It’s a dessert that feels luxurious but is completely achievable in your kitchen.
This recipe is perfect for special occasions or simply when you want to wow friends and family. These doughnuts are a step above your average sweet treat, offering the ultimate combination of creamy, crunchy, and airy textures. Whether you’re a seasoned baker or someone new to homemade doughnuts, this recipe will guide you through the process step by step, leaving you with bakery-worthy results.
Why You’ll Love This Recipe
- Perfect for Special Occasions: These doughnuts are a showstopper, making them ideal for celebrations, holidays, or brunch spreads.
- Luxurious Combination of Textures: Soft dough, creamy filling, and crunchy caramelized sugar create an unbeatable contrast.
- Homemade Sophistication: Making these from scratch gives you the satisfaction of creating something truly gourmet.
Ingredients You’ll Need
For the Doughnuts
- 500g all-purpose flour
- 15g instant yeast
- 50g sugar
- Pinch of salt
- 4 large eggs
- 125g unsalted butter, softened
- 150ml warm milk or water
- Optional: zest of 1 lemon
- Optional: 1 teaspoon vanilla extract
For the Vanilla Custard Filling
- 500ml whole milk
- 100g sugar
- 5 large egg yolks
- 30g cornstarch
- 30g unsalted butter
- 1 vanilla bean or 1 teaspoon vanilla extract
For the Caramelized Topping
- 100g granulated sugar
How to Make Crème Brûlée Doughnuts
Step 1: Prepare the Dough
Start by activating the yeast. Combine the instant yeast with the warm milk or water (around 37°C/98°F) and let it sit for about 5-10 minutes, or until it looks frothy. This step ensures your yeast is active and ready to help the dough rise.
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, butter, lemon zest, and vanilla extract. Mix everything together until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook attachment for about 5 minutes. Once kneaded, place the dough in a greased bowl, cover with a damp towel, and allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.
Step 2: Shape the Doughnuts
After the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface and roll it to about 1.5 cm thickness. Use a round cutter (about 8 cm in diameter) to cut out circles of dough.
Place the cut rounds on a baking sheet lined with parchment paper, leaving enough space between them for a second rise. Cover with a clean kitchen towel and let them rise again for 30-45 minutes, or until they appear puffy.
Step 3: Fry the Doughnuts
In a deep fryer or a heavy-bottomed pot, heat oil to 175°C (350°F). If you don’t have a thermometer, test the oil with a small piece of dough; it should sizzle immediately and turn golden in about 1 minute.
Carefully fry the doughnuts in small batches, about 2-3 minutes per side, until they’re golden brown. Use a slotted spoon to remove them and transfer them to a plate lined with paper towels to drain any excess oil. Let them cool completely before filling.
Step 4: Make the Vanilla Custard Filling
While the doughnuts are cooling, prepare the custard filling. In a medium saucepan, heat the milk and vanilla bean (split with seeds scraped) over medium heat until it just starts to simmer. Remove from heat and set aside.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a wooden spoon or whisk. The custard will thicken as it cooks. Once it reaches a pudding-like consistency, remove it from the heat and stir in the butter until fully incorporated. Let the custard cool completely before transferring it to a piping bag.
Step 5: Fill the Doughnuts
Use a skewer or the tip of your piping bag to poke a small hole in the side of each doughnut. Gently wiggle the skewer to create a pocket inside. Insert the piping bag tip into the hole and fill each doughnut with custard until you feel resistance. Wipe away any excess filling.
Step 6: Caramelize the Sugar Topping
Now for the pièce de résistance! Sprinkle an even layer of granulated sugar over the top of each doughnut. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can caramelize the sugar in a small saucepan and carefully dip the tops of the doughnuts into the melted sugar.
Allow the caramelized sugar to cool and harden before serving.
Helpful Tips
- Choose the Right Oil: Neutral oils like vegetable or canola are best for frying as they won’t overpower the flavor of the doughnuts.
- Keep the Dough Cool: If your kitchen is warm, chill the dough slightly to prevent the butter from melting too much during handling.
- Be Patient: Allow the doughnuts to cool completely before filling to prevent the custard from melting inside.
Recipe Details
- Prep Time: 2 hours (including rising time)
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
Notes
For an extra flavor boost, try adding a touch of nutmeg or cardamom to the dough. You can also experiment with different custard flavors like chocolate or coffee for a unique twist.
Nutritional Information
- Calories per serving: 320
- Fat: 16g
- Carbohydrates: 38g
- Protein: 6g
Frequently Asked Questions
Q: Can I bake the doughnuts instead of frying them?
A: Yes! You can bake the doughnuts at 180°C (350°F) for about 15 minutes, but they may not have the same fluffy texture as fried ones.
Q: How long do these doughnuts stay fresh?
A: These are best enjoyed the same day, but you can store them in an airtight container for up to 2 days. Re-crisp the caramelized tops with a torch if needed.
Storage Instructions
To store, place the filled doughnuts in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving. Avoid freezing, as the custard can separate when thawed.
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Conclusion
Crème Brûlée Doughnuts are more than just a dessert; they’re an experience. From the first bite of crispy caramel to the creamy vanilla custard center, every element of this recipe promises to delight your taste buds. With a little patience and care, you can recreate this bakery-quality treat in your own kitchen. So roll up your sleeves and give it a try—you deserve a little indulgence!
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Crème Brûlée Doughnuts
Description
Crème Brûlée Doughnuts bring together the indulgence of two iconic desserts—crème brûlée and doughnuts—in one irresistible treat. Imagine biting into a soft, fluffy doughnut filled with silky vanilla custard, only to meet the satisfying crunch of a caramelized sugar crust. It’s a dessert that feels luxurious but is completely achievable in your kitchen.
This recipe is perfect for special occasions or simply when you want to wow friends and family. These doughnuts are a step above your average sweet treat, offering the ultimate combination of creamy, crunchy, and airy textures. Whether you’re a seasoned baker or someone new to homemade doughnuts, this recipe will guide you through the process step by step, leaving you with bakery-worthy results.
Ingredients
For the Doughnuts
- 500g all-purpose flour
- 15g instant yeast
- 50g sugar
- Pinch of salt
- 4 large eggs
- 125g unsalted butter, softened
- 150ml warm milk or water
- Optional: zest of 1 lemon
- Optional: 1 teaspoon vanilla extract
For the Vanilla Custard Filling
- 500ml whole milk
- 100g sugar
- 5 large egg yolks
- 30g cornstarch
- 30g unsalted butter
- 1 vanilla bean or 1 teaspoon vanilla extract
For the Caramelized Topping
- 100g granulated sugar
Instructions
Step 1: Prepare the Dough
Start by activating the yeast. Combine the instant yeast with the warm milk or water (around 37°C/98°F) and let it sit for about 5-10 minutes, or until it looks frothy. This step ensures your yeast is active and ready to help the dough rise.
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, butter, lemon zest, and vanilla extract. Mix everything together until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook attachment for about 5 minutes. Once kneaded, place the dough in a greased bowl, cover with a damp towel, and allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.
Step 2: Shape the Doughnuts
After the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface and roll it to about 1.5 cm thickness. Use a round cutter (about 8 cm in diameter) to cut out circles of dough.
Place the cut rounds on a baking sheet lined with parchment paper, leaving enough space between them for a second rise. Cover with a clean kitchen towel and let them rise again for 30-45 minutes, or until they appear puffy.
Step 3: Fry the Doughnuts
In a deep fryer or a heavy-bottomed pot, heat oil to 175°C (350°F). If you don’t have a thermometer, test the oil with a small piece of dough; it should sizzle immediately and turn golden in about 1 minute.
Carefully fry the doughnuts in small batches, about 2-3 minutes per side, until they’re golden brown. Use a slotted spoon to remove them and transfer them to a plate lined with paper towels to drain any excess oil. Let them cool completely before filling.
Step 4: Make the Vanilla Custard Filling
While the doughnuts are cooling, prepare the custard filling. In a medium saucepan, heat the milk and vanilla bean (split with seeds scraped) over medium heat until it just starts to simmer. Remove from heat and set aside.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a wooden spoon or whisk. The custard will thicken as it cooks. Once it reaches a pudding-like consistency, remove it from the heat and stir in the butter until fully incorporated. Let the custard cool completely before transferring it to a piping bag.
Step 5: Fill the Doughnuts
Use a skewer or the tip of your piping bag to poke a small hole in the side of each doughnut. Gently wiggle the skewer to create a pocket inside. Insert the piping bag tip into the hole and fill each doughnut with custard until you feel resistance. Wipe away any excess filling.
Step 6: Caramelize the Sugar Topping
Now for the pièce de résistance! Sprinkle an even layer of granulated sugar over the top of each doughnut. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can caramelize the sugar in a small saucepan and carefully dip the tops of the doughnuts into the melted sugar.
Allow the caramelized sugar to cool and harden before serving.
Notes
For an extra flavor boost, try adding a touch of nutmeg or cardamom to the dough. You can also experiment with different custard flavors like chocolate or coffee for a unique twist.