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
Scale
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
