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Crème Brûlée Donuts

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Ingredients

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For the Donut Dough:

  • 2 ¾ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ teaspoon salt
  • ¾ cup warm milk (110°F/45°C)
  • 2 large eggs
  • ¼ cup unsalted butter, softened

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste (or extract)

For the Caramelized Sugar Topping:

  • ½ cup granulated sugar
  • Kitchen torch

Instructions

Prepare the Donut Dough:

  1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
  3. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.

Prepare the Vanilla Custard Filling:

  1. Heat the Milk: In a saucepan, warm the milk over medium heat until it just begins to steam (do not boil).
  2. Whisk the Egg Mixture: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly, then return to the saucepan.
  4. Cook the Custard: Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, and cool completely in the refrigerator.

Shape and Fry the Donuts:

  1. Roll the Dough: Once risen, punch down the dough and roll it out to about ½-inch thickness. Use a round cutter to cut out donuts.
  2. Second Rise: Place the donuts on a parchment-lined tray, cover, and let rise for 30 minutes.
  3. Fry the Donuts: Heat oil in a deep fryer or pot to 350°F (175°C). Fry the donuts for 1-2 minutes per side until golden brown. Drain on paper towels.

Assemble the Donuts:

  1. Fill with Custard: Using a piping bag fitted with a narrow tip, inject the cooled custard into the center of each donut.
  2. Caramelize the Topping: Sprinkle granulated sugar evenly on top of each donut. Use a kitchen torch to melt and caramelize the sugar until it forms a crackly crust.

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