If you’re a fan of the classic French dessert, crème brûlée, and you love donuts, then this recipe is a dream come true. These Crème Brûlée Donuts combine the rich, creamy custard filling of crème brûlée with the soft, fluffy texture of freshly fried donuts, all topped with a caramelized sugar glaze for that signature crackly finish. Perfect for special occasions or when you want to indulge in something truly decadent, these donuts will impress anyone who takes a bite.
Prep Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Total Time: 2 hours
Servings: 12 donuts
Calories: 300 kcal per serving
Ingredients:
For the Dough:
- 1 cup whole milk (250ml):
The milk provides the moisture needed to create a soft and tender dough. Warming the milk helps activate the yeast, ensuring a good rise. - ¼ cup sugar (50g):
Sugar not only adds sweetness to the dough but also helps feed the yeast, aiding in the dough’s rise. - 1 egg:
The egg adds richness and helps bind the dough together, contributing to the soft, fluffy texture of the donuts. - 2¼ tsp instant yeast (7g):
Instant yeast is easy to use and doesn’t require proofing in water before being added to the dough. It helps the dough rise quickly, giving the donuts their light and airy texture. - 3¼ cups all-purpose flour (406g):
All-purpose flour is versatile and provides the perfect structure for these donuts. It’s strong enough to hold the shape of the donuts while still being soft enough to create a tender bite. - 1 tsp salt (5g):
Salt balances the sweetness and enhances the overall flavor of the dough. - 3 tablespoons unsalted butter (30g), softened:
Softened butter adds richness and flavor to the dough, making it tender and delicious.
For the Custard Crème:
- 2 cups whole milk (500ml) (fresh or evaporated):
The milk forms the base of the custard, giving it a rich and creamy texture. - 1/2 cup sugar (50g):
Sugar sweetens the custard and balances the richness of the egg yolks and milk. - 4 egg yolks:
Egg yolks are essential for a rich, velvety custard. They thicken the custard and give it a luxurious texture. - 1/2 cup milk (125ml):
This additional milk helps dissolve the cornstarch and prevents the custard from becoming too thick. - 2 tsp vanilla extract:
Vanilla adds a lovely aroma and depth of flavor to the custard, making it taste more indulgent. - 3 tablespoons cornstarch:
Cornstarch is the thickening agent for the custard, ensuring it sets properly and holds up inside the donut. - 2 tablespoons butter (20g):
Butter adds richness and a silky smooth finish to the custard.
For the Caramel Sauce:
- 1½ cups sugar (300g):
Sugar is the base of the caramel sauce. When melted and cooked to a deep amber color, it creates a rich, sweet, and slightly bitter caramel that’s perfect for topping the donuts. - 1/2 cup water (125ml):
Water helps dissolve the sugar evenly and allows it to cook without burning, creating a smooth caramel sauce.
Instructions:
Prepare the Dough:
- Warm the Milk:
- Heat the milk to about 110°F (43°C), just warm enough to activate the yeast but not hot enough to kill it.
- Mix the Yeast:
- In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Form the Dough:
- Add the egg, flour, and salt to the yeast mixture. Mix until the dough starts to come together.
- Add the Butter:
- Incorporate the softened butter into the dough and knead for about 10 minutes until smooth and elastic. This step is crucial for developing the gluten, which gives the donuts their structure and chew.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. The dough should be soft, pillowy, and ready to be shaped into donuts.
Prepare the Custard Crème:
- Heat the Milk:
- In a saucepan, heat 2 cups of milk until it just begins to simmer. This step is important for tempering the eggs in the next stage.
- Whisk the Egg Mixture:
- In a separate bowl, whisk together the sugar, egg yolks, 1/2 cup of milk, vanilla extract, and cornstarch until smooth. This mixture will form the base of your custard.
- Combine and Thicken:
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. The custard should be smooth and thick enough to coat the back of a spoon.
- Add Butter and Cool:
- Remove from heat and stir in the butter until fully melted. Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool completely.
Prepare the Caramel Sauce:
- Cook the Sugar:
- In a saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves.
- Create the Caramel:
- Once the sugar has dissolved, stop stirring and let it cook until it turns a deep amber color. Watch closely to prevent burning.
- Cool the Caramel:
- Remove the caramel from the heat and let it cool slightly. Be cautious as the caramel will be extremely hot. This caramel will be used to drizzle over the donuts, adding that classic crème brûlée flavor.
Assemble the Donuts:
- Shape the Donuts:
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters (one larger and one smaller) to cut out donuts. This will create the classic donut shape with a hole in the center.
- Second Rise:
- Place the cut-out donuts on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes. This second rise will make the donuts light and fluffy.
- Fry the Donuts:
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 1-2 minutes per side. Drain on paper towels to remove excess oil. The donuts should be crispy on the outside and soft on the inside.
Fill and Finish the Donuts:
- Fill with Custard:
- Once the donuts have cooled, use a piping bag fitted with a small tip to fill each donut with the custard crème. The custard should be thick enough to stay inside the donut but soft enough to provide a creamy filling with each bite.
- Drizzle with Caramel:
- Drizzle the caramel sauce over the filled donuts. This adds the characteristic crème brûlée sweetness and a beautiful glossy finish.
- Optional Crème Brûlée Effect:
- For an authentic crème brûlée touch, sprinkle a bit of sugar on top of the caramel and use a kitchen torch to caramelize the sugar. This will create a crunchy, caramelized crust, just like the traditional dessert.
- Serve and Enjoy:
- Your Crème Brûlée Donuts are now ready to be served. Enjoy the delicious combination of fluffy dough, creamy custard, and caramelized sugar with every bite!
Notes:
- Serving Suggestions:
These donuts are best enjoyed fresh when the dough is soft, and the custard is creamy. Serve them as a dessert, a special breakfast treat, or a delightful snack with coffee or tea. - Storage:
If you have leftovers, store the donuts in an airtight container in the refrigerator. They can be reheated slightly before serving, but note that the caramelized sugar may lose its crispness. - Variations:
Feel free to get creative with the filling. You can add different flavors to the custard, such as chocolate, coffee, or fruit purees, to customize the donuts to your taste.
Conclusion:
These Crème Brûlée Donuts are an indulgent treat that combines the best elements of a classic dessert and a beloved pastry. With a little time and effort, you can create a batch of donuts that are sure to impress anyone who tries them. Enjoy the rich custard filling, the sweet caramel drizzle, and the satisfying crunch of caramelized sugar in every bite!