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If you have a sweet tooth and a passion for pastries, the Crème Brûlée Doughnuts Recipe will quickly become one of your all-time favorites. Imagine biting into a pillowy-soft doughnut, filled with silky, rich crème brûlée custard, and topped with a perfectly caramelized sugar crust that cracks satisfyingly with every bite. This recipe beautifully fuses the elegance of classic French dessert with the comforting indulgence of doughnuts, making every bite a luxurious treat that’s bound to impress family, friends, or simply yourself during a well-deserved moment of indulgence.
Ingredients You’ll Need
The magic of the Crème Brûlée Doughnuts Recipe starts with straightforward, essential ingredients. Each plays a vital role in achieving the perfect balance of texture, flavor, and richness—giving you doughnuts that are light yet indulgent and custard filling that’s decadently smooth.
- 500g all-purpose flour: The base of our dough, providing structure and tenderness.
- 15g instant yeast: Essential for helping the dough rise to soft, fluffy perfection.
- 50g sugar: Adds a touch of sweetness to the dough for a balanced flavor.
- Pinch of salt: Enhances all the other flavors and balances the sweetness.
- 4 large eggs: Provide richness and bind the ingredients together nicely.
- 125g unsalted butter (room temperature): Adds moisture and a smooth, tender crumb to the doughnut.
- 150ml warm water: Activates the yeast and hydrates the dough ingredients.
- Zest of 1 lemon (optional): Gives a subtle fresh note that brightens the dough’s flavor beautifully.
- 1 teaspoon vanilla extract (optional): Adds warmth and depth to the dough and custard.
- 500ml whole milk: The creamy base for our classic crème brûlée custard filling.
- 4 egg yolks: Key to achieving that rich, custard-like texture inside the doughnuts.
- 100g sugar: Sweetens the custard and helps caramelize the topping later.
- 30g cornstarch: Thickens the custard to a luscious, spoonable consistency.
- 50g butter: Adds silkiness and a glossy finish to the crème brûlée filling.
- Sugar (for caramelizing): Sprinkled on top to create the iconic crackly crust of crème brûlée.
How to Make Crème Brûlée Doughnuts Recipe
Step 1: Prepare the Dough
Start by combining the dry ingredients—flour, sugar, salt—and add the activated yeast to give the dough its airy texture. Gradually beat in the eggs, which add richness and structure, and then the room temperature butter for that irresistible tenderness. Lemon zest and vanilla extract are optional but highly recommended to elevate the flavor with gentle brightness and warmth. Knead the mixture until it forms a smooth, elastic dough. Cover and let it rise for about 2 hours until doubled in size—or for best results, refrigerate overnight for a slower, deeper fermentation that adds flavor and creates an even softer dough.
Step 2: Shape the Doughnuts
Once your dough has nicely risen, divide it into equal portions and shape them into round dough balls. Arrange them on a parchment-lined tray, cover, and let them rise again until doubled in size, which usually takes about an hour. This second rise ensures the doughnuts are light and fluffy on the inside after frying.
Step 3: Fry the Doughnuts
Heat oil to the ideal frying temperature and gently lower the dough balls into the hot oil. Fry until golden brown on both sides—this usually takes just a few minutes per batch. When perfectly cooked, transfer the doughnuts to paper towels to drain any excess oil, leaving you with beautifully crisp exteriors and soft interiors.
Step 4: Make the Pastry Cream Filling
While the doughnuts cool, prepare the luscious crème brûlée filling. Whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour in hot whole milk, whisking constantly to prevent lumps. Return this mixture to medium heat, stirring until it thickens to a rich custard consistency. Remove from heat and stir in butter until melted and fully incorporated. Let the pastry cream cool thoroughly before filling the doughnuts—this custard is the heart of the Crème Brûlée Doughnuts Recipe and truly makes the difference between ordinary and extraordinary.
Step 5: Fill the Doughnuts and Caramelize the Sugar
Using a piping bag fitted with a small nozzle, inject the cooled pastry cream into the center of each doughnut for an indulgent surprise inside every bite. Finally, sprinkle a generous layer of sugar over the top of each doughnut and caramelize it using a kitchen torch. This step creates the signature crackly, golden sugar crust that makes these doughnuts reminiscent of classic crème brûlée—an experience you’ll delight in with every crack and crunch.
How to Serve Crème Brûlée Doughnuts Recipe
Garnishes
For an extra-special touch, dust the tops with a little powdered sugar or add a few fresh berries beside your doughnuts to complement their richness. A sprig of mint or a light drizzle of caramel sauce can also elevate the presentation and add a lovely contrast to the crispy sugar topping.
Side Dishes
These doughnuts pair marvelously with a simple cup of espresso or a rich latte—the bold coffee flavors cut through the creamy sweetness of the filling. For brunch, serve alongside a fresh fruit salad or a light yogurt parfait to provide balance and freshness to your indulgent treat.
Creative Ways to Present
Try serving these doughnuts on a rustic wooden board sprinkled with edible flowers for a charming, café-inspired vibe. You can also stack them in tiers for a stunning centerpiece at parties or drizzle a homemade caramel or chocolate sauce around the plate for extra decadence. Sharing these with friends becomes an occasion in itself!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), keep the doughnuts in an airtight container in the refrigerator for up to 2 days. The pastry cream filling is delicate, so consuming them fresh is best for that perfect texture and flavor.
Freezing
You can freeze unfilled dough balls wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. When ready, thaw overnight in the fridge, let rise, and proceed with frying and filling. Doughnuts filled with custard do not freeze well due to the creamy filling’s texture.
Reheating
To warm the doughnuts before serving, gently heat them in a low oven or briefly in a microwave. Do not reheat the caramelized sugar topping too long, or it may melt and become sticky—just enough to bring back that freshly made warmth enhances the experience.
FAQs
Can I use regular sugar instead of caster sugar for the custard?
Yes, regular granulated sugar works just fine for making the custard; just ensure it dissolves fully during cooking for a smooth texture.
What is the best type of oil for frying doughnuts?
Neutral-flavored oils with high smoke points like vegetable, canola, or peanut oil are perfect for frying doughnuts to a light, golden crisp.
Can I substitute the lemon zest and vanilla extract?
Absolutely! These are optional flavor enhancers. You can experiment with orange zest, almond extract, or even a splash of rum for unique twists.
How do I tell when the doughnuts are done frying?
They should be golden brown all over, puffed up, and float easily in the oil. Avoid overcrowding the fryer to maintain oil temperature for even cooking.
Is it necessary to caramelize the sugar on top?
The caramelized sugar layer is what truly sets the Crème Brûlée Doughnuts Recipe apart. While optional, it adds that signature crack and texture that makes these doughnuts irresistible.
Final Thoughts
There’s something so magical about turning beloved dessert classics into new, delightful forms—like the Crème Brûlée Doughnuts Recipe does so beautifully. This recipe invites you to savor the luxurious flavors of crème brûlée with the comforting charm of doughnuts, delivering an unforgettable taste adventure. So go ahead, dive in, and treat yourself to a batch—you won’t regret it!
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Crème Brûlée Doughnuts Recipe
- Total Time: 45 minutes (excluding rising time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Crème Brûlée Doughnuts recipe combines the rich, creamy custard filling of a classic crème brûlée with fluffy, fried doughnuts. Soft yeast doughnuts are filled with a smooth vanilla pastry cream, then topped with a crisp, caramelized sugar crust for a delightful contrast of textures and flavors. Perfect for a special brunch or dessert treat, these doughnuts offer a luxurious twist on the traditional favorite.
Ingredients
Dough
- 500g all-purpose flour
- 15g instant yeast
- 50g sugar
- Pinch of salt
- 4 large eggs
- 125g unsalted butter, room temperature
- 150ml warm water
- Zest of 1 lemon (optional)
- 1 teaspoon vanilla extract (optional)
Pastry Cream
- 500ml whole milk
- 4 egg yolks
- 100g sugar
- 30g cornstarch
- 50g butter
For Caramelizing
- Sugar (for caramelizing the tops of the doughnuts)
Instructions
- Prepare the Dough: In a stand mixer bowl, combine 500g all-purpose flour, 50g sugar, and a pinch of salt. Add 15g instant yeast that has been activated in 150ml warm water. Gradually incorporate 4 large eggs, mixing thoroughly after each addition. Add 125g room temperature unsalted butter, the zest of 1 lemon, and 1 teaspoon vanilla extract if using. Knead the mixture using the dough hook until the dough becomes smooth and elastic, about 8-10 minutes. Cover and let it rise in a warm place for about 2 hours, or refrigerate overnight for a slower rise.
- Shape the Doughnuts: Once the dough has risen, punch it down and divide it into equal portions, shaping each into dough balls. Place them on a parchment-lined baking tray, cover with a clean kitchen towel, and allow them to rise again until doubled in size, approximately 1 hour.
- Fry the Doughnuts: Heat oil in a deep fryer or a deep pan to 175°C (350°F). Carefully drop the dough balls into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Remove and drain excess oil by placing the doughnuts on paper towels.
- Make the Pastry Cream: Whisk together 4 egg yolks, 100g sugar, and 30g cornstarch in a bowl. Warm 500ml whole milk until hot but not boiling. Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs. Return the mixture to a saucepan and cook over medium heat, whisking constantly until the mixture thickens to a custard-like consistency. Remove from heat and stir in 50g butter until smooth. Transfer to a bowl and allow to cool completely.
- Fill the Doughnuts: Once the doughnuts have cooled slightly, use a piping bag fitted with a small nozzle to inject the cooled pastry cream into each doughnut.
- Caramelize the Sugar: Sprinkle a generous layer of sugar on top of each filled doughnut. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crunchy, golden crust. Allow the caramel to harden before serving for the signature crème brûlée finish.
Notes
- For best results, use room temperature ingredients when preparing the dough.
- The optional lemon zest and vanilla extract add a subtle aromatic flavor but can be omitted if preferred.
- Ensure oil temperature is maintained at 175°C (350°F) when frying to cook doughnuts evenly without absorbing too much oil.
- The pastry cream must be cooled before filling to prevent it from melting the doughnuts.
- Use a kitchen torch carefully when caramelizing sugar to avoid burning.
- Dough can be refrigerated overnight for convenience and improved flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-inspired
