Print

Crème Brûlée Donuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 98 reviews

Indulge in the decadent delight of Crème Brûlée Donuts, featuring soft, golden fried dough filled with a rich, creamy vanilla custard and topped with a crisp, caramelized sugar crust. This recipe perfectly combines the luxurious flavors of classic French crème brûlée with the comforting texture of handmade donuts, creating an irresistible treat that’s sure to impress.

Ingredients

Dough

  • 1 cup milk
  • 1 yeast packet (about 2 1/4 tsp active dry yeast)
  • 0.33 cup sugar (divided)
  • 4 cups all-purpose flour
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp cream cheese
  • 0.33 cup unsalted butter, room temperature

Custard Filling

  • 75 g granulated sugar
  • 3 tbsp cornstarch
  • Pinch of salt
  • 4 egg yolks
  • 480 g full-fat milk
  • 2 tsp vanilla extract
  • 2.5 tbsp unsalted butter

Brûlée Topping

  • 1 cup granulated sugar
  • 4 tbsp water

Instructions

  1. Activate Yeast: Warm the milk until just warm to the touch (about 100-110°F). Stir in the yeast and 1 tablespoon of sugar. Let the mixture sit for 10 minutes until foamy to ensure the yeast is active.
  2. Prepare Dough: In a large bowl, combine the flour, remaining sugar, salt, eggs, vanilla extract, cream cheese, and butter. Add the yeast mixture and knead the dough until smooth and elastic, about 8-10 minutes.
  3. First Rise: Cover the dough with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours or until it has doubled in size.
  4. Shape Donuts: Roll the risen dough out to about 1/2-inch thickness on a floured surface. Cut into rounds using a donut cutter or a glass. Place the rounds on a baking tray and let them rest for 20 minutes to slightly puff.
  5. Fry Donuts: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry each donut for about 2 minutes per side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
  6. Make Custard: In a saucepan over medium heat, whisk together sugar, cornstarch, salt, egg yolks, milk, and vanilla extract continuously until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in butter until smooth. Let cool completely.
  7. Fill Donuts: Transfer the cooled custard to a piping bag fitted with a small round tip. Poke a hole in the side or bottom of each donut and pipe in enough custard to fill the donut generously.
  8. Brûlée Topping: Sprinkle granulated sugar evenly on top of each filled donut. Using a kitchen torch, caramelize the sugar until it forms a golden, crackly brûlée crust.

Notes

  • Ensure the milk is not too hot when activating yeast; it should be warm to the touch to avoid killing the yeast.
  • You can substitute cream cheese with mascarpone for a richer dough.
  • Use a thermometer to maintain consistent oil temperature for frying to prevent greasy donuts.
  • Allow custard to cool completely before filling donuts to avoid melting the dough.
  • For an elegant presentation, garnish with a pinch of edible gold dust after brûlée topping.

Find it online: https://mealsbykate.com/creme-brulee-donuts-recipe/