Best Crème Brûlée Donuts Recipe
Introduction
Make the Best Crème Brûlée Donuts! These treats feature a glossy caramel glaze on top with a soft, pillowy texture inside, filled with a delightful vanilla custard. Perfect as an indulgent dessert or a special treat, they offer a perfect balance of creamy custard and crunchy caramel.
Ingredients
- Donuts
- 1 cup of milk
- 1 pack of yeast
- ⅓ cup sugar
- 4 cups flour
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream cheese
- ⅓ cup unsalted butter, room temperature
- Custard Filling
- 75 g granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 480 grams full-fat milk
- 2 teaspoons vanilla extract or 1 vanilla bean
- 2.5 tablespoons unsalted butter
- Brûlée Topping
- 1 cup granulated sugar
- 4 tablespoons water
Instructions
- Step 1: In a large mixing bowl, combine milk, yeast, and sugar. Let sit for 10-20 minutes until foamy.
- Step 2: Add eggs and vanilla extract to the bowl and whisk until well combined.
- Step 3: Mix in butter and cream cheese until smooth.
- Step 4: Gradually add flour while mixing on low speed. When dough starts forming, increase to medium speed and knead with a dough hook for 10-15 minutes.
- Step 5: Shape dough into a ball, grease a bowl lightly, place dough inside, cover with a clean tea towel, and let rise for 1 hour or until doubled in size.
- Step 6: While dough rises, prepare the custard filling: mix sugar, cornstarch, salt, egg yolks, milk, and vanilla in a bowl. Heat over medium, stirring continuously until thickened (3-5 minutes). Remove from heat, stir in butter, cover with plastic wrap (touching the surface), and chill for 1 hour.
- Step 7: After dough has risen, punch down to release air. Dust a surface with flour and roll dough to about ½” thickness. Cover and let rise for 20 minutes.
- Step 8: Cut dough rounds using a cookie cutter. Re-roll scraps and repeat. Place each round on a small square of parchment paper.
- Step 9: Heat oil in a saucepan for deep frying. Gently lower dough rounds (with parchment) into hot oil and fry each side 2-3 minutes until golden.
- Step 10: Remove donuts and drain on paper towels. Let cool slightly.
- Step 11: Make a small hole in each donut top and fill with prepared custard using a piping bag with a small nozzle.
- Step 12: Prepare brûlée topping: combine sugar and water in a small saucepan over low heat. Gently swirl until caramel turns golden brown (about 5-10 minutes). Remove from heat.
- Step 13: Carefully dip the top of each filled donut into the hot brûlée mixture and set aside to harden. Repeat for all donuts.
- Step 14: Serve fresh and enjoy these decadent Crème Brûlée Donuts as a special dessert.
Tips & Variations
- Measure ingredients precisely to ensure perfect donut texture.
- Check that yeast foams properly before using to confirm it’s active.
- Allow custard filling to fully set in the fridge for best consistency.
- Be patient when making the brûlée sugar glaze; do not stir or add water once caramelization begins.
- Wear gloves when dipping donuts into the hot brûlée to protect your hands.
- Try shaping donuts in different forms for a unique presentation.
Storage
Store the donuts in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in an oven at low heat to preserve the custard filling and caramel topping. Avoid microwaving as it may soften the brûlée glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dry active yeast instead of instant yeast?
Yes, but you will need to activate dry active yeast by dissolving it in warm milk with a pinch of sugar and letting it sit until foamy before adding it to the dough.
How do I prevent the custard from curdling while cooking?
Cook the custard over medium heat and stir continuously. Remove it from heat as soon as it thickens to avoid overcooking and curdling.
Print
Best Crème Brûlée Donuts Recipe
- Total Time: 2 hours
- Yield: 20 Donuts 1x
Description
Indulge in the Best Crème Brûlée Donuts featuring a soft, pillowy texture filled with a rich vanilla custard and topped with a glossy, caramelized brûlée glaze. These decadent deep-fried donuts offer a perfect balance of crispy exterior and creamy center, making them an irresistible treat for special occasions or dessert lovers.
Ingredients
Scale
Donuts
- 1 cup full-fat milk
- 1 pack instant active yeast
- ⅓ cup granulated sugar
- 4 cups plain flour, sifted
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream cheese
- ⅓ cup unsalted butter, softened and at room temperature
Custard Filling
- 75 grams granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 480 grams full-fat milk
- 2 teaspoons vanilla extract or 1 vanilla bean
- 2.5 tablespoons unsalted butter
Brûlée Topping
- 1 cup granulated sugar
- 4 tablespoons water
Instructions
- Activate yeast mixture: In a large mixing bowl, combine the milk, yeast, and sugar. Stir and let it sit for 10-20 minutes, or until the mixture is foamy, indicating the yeast is activated.
- Mix wet ingredients: Add the eggs and vanilla extract to the foamy yeast mixture and whisk until fully combined.
- Add fats: Mix in the softened butter and cream cheese until the mixture is smooth.
- Add flour and knead: Gradually add the sifted flour while mixing at low speed. Once the dough starts forming a ball, increase speed to medium and knead with a dough hook for 10-15 minutes until smooth and elastic.
- First rise: Shape the dough into a ball, lightly grease a clean bowl, place the dough back in, cover with a clean tea towel, and let it rise in a warm place for 1 hour or until doubled in size. Meanwhile, prepare the custard filling.
- Prepare custard filling: In a bowl, combine sugar, cornstarch, salt, egg yolks, milk, and vanilla. Cook over medium heat, stirring continuously, until thickened (3-5 minutes). Remove from heat, stir in butter, cover with plastic wrap touching the surface, and chill to set for 1 hour.
- Roll out and second rise: Once dough has risen, punch down to release air. On a floured surface, roll dough to ½ inch thickness. Cover with a tea towel and let rise another 20 minutes.
- Cut doughnuts: Use a cookie cutter to cut rounds from the dough. Re-roll scraps and repeat.
- Prepare for frying: Place each dough round on a square of parchment paper to help transfer to oil.
- Deep fry doughnuts: Heat oil in a saucepan to around 350°F (175°C). Gently place each doughnut with parchment paper into the oil. Fry each side for 2-3 minutes until golden brown and cooked through. Remove and drain excess oil on paper towels. Let cool.
- Fill custard: Using a knife, create a small hole on the side or top of each donut. Use a piping bag with a small nozzle to fill each with custard.
- Make brûlée topping: In a small saucepan, combine sugar and water. Heat on low, swirling occasionally, without stirring, until the mixture turns a golden brown caramel (5-10 minutes). Remove from heat.
- Apply brûlée topping: Carefully dip the top of each filled donut into the hot caramel. Set aside to harden. Use caution as caramel is very hot; gloves recommended.
- Serve: Enjoy the crème brûlée donuts fresh as a decadent dessert or special occasion treat.
Notes
- Measure ingredients precisely for best texture.
- Ensure yeast mixture is foamy before proceeding to guarantee proper dough rise.
- Allow custard filling to chill and set for optimal thickness before filling donuts.
- Be patient when making brûlée caramel; do not stir or add water during cooking to avoid crystallization.
- Handle hot caramel with care and consider using gloves when dipping donuts.
- Doughnuts are best served fresh to enjoy their contrasting textures.
- Prep Time: 1 hour 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: Crème Brûlée Donuts, custard-filled donuts, caramel glaze donuts, French desserts, deep-fried donuts, homemade donuts, custard recipe
