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
