Print

Crème Brûlée Donuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 117 reviews

Indulge in these decadent Crème Brûlée Donuts featuring a light, fluffy yeast dough filled with creamy vanilla custard and topped with a caramelized sugar crust for a delightful crackle in every bite.

Ingredients

Dough

  • 1 cup milk
  • 1 yeast packet (about 2 1/4 tsp)
  • 0.33 cup sugar
  • 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 (approximately 2 cups)
  • 2 tsp vanilla extract
  • 2.5 tbsp unsalted butter

Brûlée Topping

  • 1 cup granulated sugar (for caramelizing)
  • 4 tbsp water

Instructions

  1. Activate yeast: Warm the milk until just warm to the touch (about 100°F/38°C). Stir in the yeast packet and 1 tablespoon of sugar. Let the mixture sit for 10 minutes until it’s foamy, indicating the yeast is active.
  2. Prepare dough: In a large bowl, combine the all-purpose flour, remaining sugar, salt, eggs, vanilla extract, cream cheese, and softened unsalted butter. Add the activated yeast mixture and knead the dough until it becomes smooth and elastic, about 8-10 minutes by hand or 5-6 minutes using a stand mixer.
  3. Let dough rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  4. Shape donuts: Roll the risen dough out on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out donut shapes. Place the rounds on a tray and let them rest for 20 minutes to slightly puff up.
  5. Fry donuts: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the donuts for approximately 2 minutes per side or until golden brown. Remove and drain on paper towels to remove excess oil.
  6. Make custard filling: In a saucepan over medium heat, whisk together sugar, cornstarch, salt, egg yolks, full-fat milk, and vanilla extract. Stir continuously until the mixture thickens into a smooth custard. Remove from heat and stir in the unsalted butter until melted and incorporated. Allow the custard to cool completely before use.
  7. Fill donuts: Transfer the cooled custard to a piping bag fitted with a small round tip. Carefully pipe the custard into each donut, injecting it until you feel resistance indicating the donut is filled but not bursting.
  8. Caramelize topping: Sprinkle a thin layer of granulated sugar evenly over the filled donuts. Using a kitchen torch, caramelize the sugar until it melts and forms a golden, crackly layer akin to classic crème brûlée.

Notes

  • Ensure the milk used to activate yeast is warm, not hot, to avoid killing the yeast.
  • If you don’t have a kitchen torch, you can place donuts briefly under a broiler, watching carefully to prevent burning.
  • These donuts are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
  • Be cautious when frying; maintain oil temperature to ensure even cooking and golden color.
  • You can substitute full-fat milk with half-and-half for an even richer custard if desired.

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