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
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 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.
