Crème Brûlée Donuts

Crème Brûlée Donuts are golden, yeast-raised pastries filled with luscious vanilla pastry cream and topped with a signature caramelized sugar crust. These bakery-style treats combine the rich elegance of crème brûlée with the irresistible charm of a classic filled donut.

Why You’ll Love This Recipe

This recipe is a dessert lover’s dream—pillowy soft donuts with a creamy custard center and a crackly brûléed sugar topping. They offer a delightful contrast of textures and flavors, combining airy dough, silky filling, and crisp caramel. Perfect for brunches, special occasions, or an indulgent treat, these donuts are both impressive and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Donuts:

• active dry yeast
• warm milk (110°F / 45°C)
• granulated sugar
• all-purpose flour
• salt
• eggs
• unsalted butter, softened
• oil for frying

For the Pastry Cream:

• whole milk
• granulated sugar
• cornstarch
• egg yolks
• unsalted butter
• vanilla extract

For the Brûlée Topping:

• granulated sugar (for topping)

Directions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit until foamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture, flour, sugar, salt, eggs, and softened butter. Knead until smooth and elastic, about 8–10 minutes.
3. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
4. Roll the dough out to 1/2-inch thickness and cut into rounds. Let rise again for 30 minutes.
5. Fry the Donuts: Heat oil to 350°F (175°C) in a deep pan or fryer. Fry the donuts in batches until golden, about 1–2 minutes per side. Drain on paper towels and let cool completely.
6. Make the Pastry Cream: In a saucepan, heat the milk until steaming. In a separate bowl, whisk the sugar, cornstarch, and egg yolks until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan.
7. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill completely.
8. Fill the Donuts: Once both the donuts and pastry cream are fully cooled, pipe the cream into each donut using a pastry bag fitted with a long tip.
9. Brûlée the Tops: Sprinkle a thin, even layer of granulated sugar on the top of each donut. Using a kitchen torch, caramelize the sugar until golden and crisp.
10. Serve fresh for the best texture and flavor.

Servings and Timing

Servings: 12 donuts
Prep Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 20 minutes
Calories per serving: Approximately 320 kcal

Variations

• Coffee Cream Filling: Add a teaspoon of espresso powder to the pastry cream for a mocha twist.
• Citrus Touch: Infuse the custard with lemon or orange zest for brightness.
• Chocolate Brûlée: Mix melted dark chocolate into the custard for a decadent variation.
• Mini Donuts: Make smaller versions for parties or a dessert platter.
• Sugar-Free Option: Use sugar alternatives for the cream and topping, adjusting for caramelization compatibility.

Storage/Reheating

These donuts are best enjoyed the day they are made for maximum crispness and freshness.
To store, keep them refrigerated (once filled) in an airtight container for up to 2 days. The brûlée topping may lose its crunch; re-caramelize with a torch before serving if desired. Avoid freezing filled donuts.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made the night before and refrigerated after the first rise. Let it come to room temperature before shaping and frying.

What kind of yeast should I use?

Active dry yeast works well. If using instant yeast, you can mix it directly with the flour without proofing.

Do I need a kitchen torch for the brûlée topping?

A kitchen torch is recommended for best results. A broiler may work in a pinch but offers less control and evenness.

Can I bake the donuts instead of frying?

Frying gives the best texture and flavor. Baking is possible but results in a different texture.

Is it necessary to chill the pastry cream before filling?

Yes, the cream must be fully chilled and set before piping to prevent it from being too runny.

Can I use store-bought custard?

Yes, store-bought vanilla pastry cream can be used for convenience, though homemade offers the best flavor.

What oil is best for frying donuts?

Neutral oils like vegetable, canola, or sunflower oil are ideal for frying.

How do I prevent oil absorption during frying?

Ensure oil temperature stays consistent at 350°F (175°C). Too cool, and the dough will absorb excess oil.

Can I freeze the unfilled donuts?

Yes, fried and unfilled donuts can be frozen and reheated. Fill and brûlée just before serving.

How do I get the sugar topping evenly caramelized?

Hold the torch a few inches from the sugar and move in slow circles to avoid burning and ensure even caramelization.

Conclusion

Crème Brûlée Donuts are the perfect fusion of two beloved desserts—combining the indulgence of custard-filled donuts with the elegant crunch of caramelized sugar. Whether for a celebratory brunch or a show-stopping dessert, these donuts deliver on both flavor and flair. Prepare to impress with every creamy, crisp bite.

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