If you have a sweet tooth and a flair for indulgence, this Crème Brûlée Doughnuts Recipe will become your new go-to treat. Imagine the classic smooth, vanilla-infused custard of crème brûlée nestled inside a pillowy, perfectly fried doughnut, topped with that iconic crackling caramelized sugar crust. It’s the best of two beloved desserts coming together to create an unforgettable flavor and texture experience. Whether you’re hosting friends or just craving a little kitchen magic, these doughnuts will bring that wow factor everyone will rave about.
Ingredients You’ll Need
Crafting the perfect Crème Brûlée Doughnuts Recipe is all about simple, quality ingredients that work harmoniously. From the flour that gives structure to the dough, to the whole milk and egg yolks that create that luscious pastry cream filling, every component plays a crucial role. Here’s exactly what you need to bring this dessert to life:
- 500g all-purpose flour: Provides the perfect base for a soft yet sturdy dough.
- 15g instant yeast: Ensures a light and airy texture with a beautiful rise.
- 50g sugar: Adds subtle sweetness to the dough.
- Pinch of salt: Balances flavors and enhances dough development.
- 4 large eggs: Contribute richness and help bind ingredients.
- 125g unsalted butter (room temperature): Makes the dough tender and flavorful.
- 150ml warm water: Activates the yeast and brings dough together.
- Zest of 1 lemon (optional): Adds a bright, fragrant note complementing the custard.
- 1 teaspoon vanilla extract (optional): Deepens the aroma for the dough and pastry cream.
- 500ml whole milk: Creates a rich and creamy base for the custard filling.
- 4 egg yolks: Yield a silky, thick pastry cream that melts in your mouth.
- 100g sugar: Sweetens the custard perfectly without overpowering.
- 30g cornstarch: Thickens the pastry cream for that signature crème brûlée texture.
- 50g butter: Adds smoothness and shine to the filling.
- Sugar (for caramelizing): Essential for creating the crisp brûlée topping.
How to Make Crème Brûlée Doughnuts Recipe
Step 1: Prepare the Dough
Start by activating your yeast in warm water if needed, then combine flour, sugar, and salt in a large stand mixer bowl. Slowly add the yeast mixture, followed by the eggs one at a time, mixing thoroughly after each addition. Add in the softened butter along with lemon zest and vanilla extract for that subtle aromatic lift. Knead until you have a smooth, elastic dough—it should be slightly tacky but not sticky. Cover with a damp cloth and allow it to rise in a warm spot for about two hours until doubled, or refrigerate overnight for deeper flavor development.
Step 2: Shape the Doughnuts
Once your dough has risen, punch it down gently and portion into small balls—about the size of a golf ball works beautifully. Place these dough balls on a parchment-lined baking tray, spacing them out, then cover again with a cloth and let rise for another hour until puffed and almost doubled in size. This second proof helps create those soft, airy doughnuts that bake with a tender crumb.
Step 3: Fry the Doughnuts
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the dough balls in batches, turning once until they are golden brown all over, which should take about 2-3 minutes per batch. Drain the fried doughnuts on paper towels to remove excess oil. The result is a light, fluffy dough with the perfect crunch outside.
Step 4: Make the Pastry Cream
While the doughnuts cool, whisk together egg yolks, sugar, and cornstarch in a separate bowl until smooth. Warm the whole milk in a saucepan until hot but not boiling, and gradually pour it into the egg mixture while whisking continuously—this will temper the eggs and prevent curdling. Return everything to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted and incorporated. Let the pastry cream cool, then chill it to thicken further and set flavors.
Step 5: Fill and Caramelize
Using a piping bag fitted with a long nozzle, fill each doughnut by injecting a generous amount of the cooled pastry cream inside. Then sprinkle the tops with an even layer of sugar and caramelize it with a kitchen torch until beautiful amber cracks form. Allow the caramelized sugar to harden before serving, giving you that delightful brûlée crunch with every bite.
How to Serve Crème Brûlée Doughnuts Recipe
Garnishes
For an elegant touch, consider adding a dusting of powdered sugar around the plated doughnuts or a sprinkle of finely chopped toasted pistachios for color and texture contrast. Fresh berries on the side also bring a lovely tartness to offset the richness.
Side Dishes
Pair your Crème Brûlée Doughnuts Recipe with a rich, dark roast coffee or a robust chai latte to enhance the vanilla and caramel flavors. A simple fruit salad with citrus segments can provide a refreshing palate cleanser in between bites.
Creative Ways to Present
Try stacking the doughnuts in a tiered display sprinkled with edible flowers for a brunch centerpiece that’s as beautiful as it is delicious. Serving them with small ramekins of additional pastry cream for dipping can also turn your dessert into an interactive experience everyone will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra doughnuts, store them in an airtight container in the fridge. They’ll stay fresh for up to 2 days, though the caramelized top may soften slightly over time. To keep the best texture, enjoy them as soon as possible.
Freezing
You can freeze unfilled doughnuts by wrapping each one tightly in plastic wrap and placing them in a freezer bag for up to one month. Thaw overnight in the fridge before filling and caramelizing to enjoy nearly fresh doughnuts whenever the craving hits.
Reheating
Warm refrigerated doughnuts in a low oven (about 300°F/150°C) for 5 to 7 minutes to refresh their softness. Avoid microwaving as it can make the doughnuts rubbery. Since the caramelized sugar topping may soften after refrigeration, a quick blast with a kitchen torch can restore that signature brûlée crackle.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! The pastry cream can be made up to two days ahead and refrigerated in an airtight container. Just be sure to give it a good stir before using, as it may thicken in the fridge.
What if I don’t have a kitchen torch for caramelizing?
If you don’t have a torch, you can place the sugared doughnuts under a hot broiler for 1 to 2 minutes. Watch closely to avoid burning. This method works well but requires careful attention.
Is there a way to make these doughnuts gluten-free?
Creating gluten-free versions is possible by substituting all-purpose flour with a high-quality gluten-free flour blend, but texture may vary. Additional binding agents like xanthan gum might be needed for the dough to rise and hold shape properly.
Can I use flavored extracts other than vanilla?
Yes, feel free to experiment with almond or even citrus extracts like orange to add a different twist that complements the custard. Just use sparingly to avoid overpowering the classic crème brûlée flavor.
How long does the dough need to rise?
The initial rise should take about two hours at room temperature until doubled in size. You can refrigerate the dough overnight for a slower rise that develops deeper flavor and a chewier texture.
Final Thoughts
Making this Crème Brûlée Doughnuts Recipe at home is a rewarding adventure that brings together the best of indulgence and culinary technique. Once you experience the creamy custard filling and crisp caramelized sugar topping inside a tender doughnut, you’ll wonder why you waited so long to combine these two delights. So don your apron, gather these simple ingredients, and treat yourself and loved ones to a dessert that’s as delicious as it is unforgettable.
Print
Crème Brûlée Doughnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: French-inspired
Description
Indulge in the luxurious taste of Crème Brûlée Doughnuts, combining the light, fluffy texture of classic doughnuts with the rich, creamy custard filling inspired by the beloved French dessert. These doughnuts are fried to golden perfection, filled with smooth pastry cream, and topped with a crisp caramelized sugar crust for an irresistible treat.
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 Finishing
- Sugar, for caramelizing
Instructions
- Prepare the Dough: In a stand mixer bowl, combine the flour, sugar, and salt. Activate the yeast by mixing it with warm water if needed, then add this yeast mixture to the dry ingredients. Gradually add eggs one at a time, mixing thoroughly after each addition until the dough begins forming.
- Add Flavor and Butter: Incorporate the softened unsalted butter, lemon zest, and vanilla extract if using. Knead the dough until it becomes smooth and elastic. Cover the bowl and let the dough rise for about 2 hours at room temperature, or refrigerate overnight for a slower rise.
- Shape the Doughnuts: Once the dough has risen, shape it into individual dough balls. Place them on a parchment-lined tray, cover, and allow them to rise again until doubled in size, about 1 hour.
- Fry the Doughnuts: Heat oil in a deep fryer or heavy-bottomed pan to 175°C (350°F). Carefully fry the doughnuts until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make the Pastry Cream: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into this mixture while whisking continuously to temper the eggs. Transfer everything back to a saucepan and cook over medium heat, stirring constantly until the mixture thickens into a creamy custard. Remove from heat and stir in butter. Let the pastry cream cool completely.
- Fill the Doughnuts: Using a piping bag fitted with a small nozzle, fill each doughnut with the prepared pastry cream by inserting the tip into the side or bottom of the doughnut.
- Caramelize the Sugar: Sprinkle a thin layer of sugar evenly over the filled doughnuts’ tops. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a hard, crisp crust resembling the classic crème brûlée finish. Let the caramelized sugar harden before serving.
Notes
- For best results, ensure your yeast is fresh and active before making the dough.
- Chilling the pastry cream before filling helps it hold its shape better inside the doughnuts.
- You can prepare the dough the night before and refrigerate it for a slower fermentation, enhancing flavor.
- If you don’t have a kitchen torch, you can caramelize sugar under a broiler but watch closely to prevent burning.
- Serve these doughnuts fresh for the best texture and flavor experience.
