Name: Crème Brûlée Donuts
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 12-15 donuts
Ingredients: 2 ¼ tsp active dry yeast; 1 cup warm milk (110°F or 43°C); ¼ cup granulated sugar; 4 cups all-purpose flour; ½ tsp salt; 2 large eggs; 3 tbsp unsalted butter, softened; 1 tsp vanilla extract; Vegetable oil, for deep frying; 1 cup heavy cream; ½ cup whole milk; ½ cup granulated sugar; 4 large egg yolks; 1 vanilla bean, split and scraped, or 1 tsp pure vanilla extract; 1 tbsp cornstarch (optional)

Crème Brûlée Donuts: The Ultimate Sweet Twist. Imagin extracte the delicate crunch of caramelized sugar giving way to a luscious, creamy custard, all encased in a perfectly fried, pillowy donut. It’s a dream come true for dessert lovers, isn’t it? That’s precisely the magic we’re capturing today with this extraordinary recipe. We’re taking the beloved, classic Crème Brûlée agin extractreimagining it in a form that’s both familiar and wonderfully new: the donut. This isn’t just another sweet treat; it’s an experience. People adore Crème Brûlée for its elegant simplicity and sophisticated flavor profile, and donuts for their comforting, universally appealing sweetness. This fusion elevates both, offering a textural delight and a flavor explosion that is utterly unforgettable. What makes our Crème Brûlée Donuts: The Ultimate Sweet Twist so special is the ingenious way we’ve managed to infuse that iconic rich vanilla custard filling and the signature brûléed topping into a handheld delight. Get ready to impress your friends and family, or simply treat yourself to a moment of pure indulgence.

Ingredients:

2 ¼ tsp active dry yeast
1 cup warm milk (approximately 110°F or 43°C)
¼ cup granulated sugar (for the dough)
4 cups all-purpose flour
½ tsp salt
2 large eggs, at room temperature
3 tbsp unsalted butter, softened to room temperature
1 tsp vanilla extract (for the dough)
Vegetable oil, for deep frying (enough to fill your pot about 3-4 inches deep)
1 cup heavy cream
½ cup whole milk
½ cup granulated sugar (for the crème brûlée filling)
4 large egg yolks, at room temperature
1 vanilla bean, split and scraped, or 1 tsp pure vanilla extract (for the crème brûlée filling)
1 tbsp cornstarch (optional, for a slightly thicker crème brûlée filling)
Additional granulated sugar, for brûlée topping

Making the Donut Dough

First, let’s get our donut dough started. In a large mixing bowl, combine the warm milk and the active dry yeast. Give it a gentle stir. Now, add ¼ cup of granulated sugar. Let this mixture sit undisturbed for about 5-10 minutes. You should see it get foamy and bubbly on top; this is a sign that your yeast is alive and ready to work its magic, giving us light and airy donuts. If you don’t see foam, your yeast might be old, or the milk might have been too hot or too cold. In that case, you’ll want to start this step again with fresh yeast.

Once your yeast is active, add the 4 cups of all-purpose flour, ½ tsp salt, 2 large eggs, 3 tbsp softened unsalted butter, and 1 tsp vanilla extract to the bowl. If you’re using a stand mixer with a dough hook attachment, this is where it really shines. Mix on low speed until everything just comes together. Then, increase the speed to medium and knead for about 5-7 minutes until you have a smooth, elastic dough. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes. The dough should be soft and spring back when you gently poke it.

Now, shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This initial rise is crucial for developing the texture of our donuts.

Shaping and Second Rise

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll it out to about ½ inch thick. Using a donut cutter or two different-sized round cutters (one for the outer edge and a smaller one for the hole), cut out your donut shapes. Don’t be afraid to re-roll the scraps once, but be gentle to avoid developing too much gluten, which can make the donuts tough.

Place the cut donuts on baking sheets lined with parchment paper, making sure they have a little space between them as they’ll puff up again. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes. They won’t quite double, but they should look noticeably puffier. This second rise is important for a light, tender donut.

Preparing the Crème Brûlée Filling

While the donuts are doing their second rise, let’s make the luscious crème brûlée filling. In a medium saucepan, combine the heavy cream and whole milk. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Heat this mixture over medium heat until it just begin extracts to simmer around the edges. Do not let it boil. Once simmering, remove it from the heat, cover it, and let it steep for about 15-20 minutes to infuse that wonderful vanilla flavor. If you’re using vanilla extract, you’ll add that later.

In a separate heatproof bowl, whisk together the ½ cup granulated sugar and the 4 large egg yolks. If you’re using cornstarch for a thicker filling, whisk it in now. Whisk until the mixture is pnon-alcoholic ale yellow and slightly thickened.

Remove the vanilla bean pod from the warm cream mixture (if used). Slowly, and I mean very slowly, temper the egg yolks by gradually whisking about ½ cup of the warm cream mixture into the egg yolk mixture. This process prevents the egg yolks from scrambling. Once about half the cream is incorporated into the yolks, pour the tempered egg yolk mixture back into the saucepan with the remaining cream.

Cook this custard mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. If you’re using vanilla extract instead of a bean, stir it in now. Be patient; low and slow is the key to a smooth, silky custard. Don’t rush this step, or you risk curdling your beautiful filling. Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps and ensure an ultra-smooth texture. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool completely. You can speed this up by placing the bowl over an ice bath.

Frying the Donuts

Now for the fun part – frying! Pour your vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring it’s at least 3-4 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate; this is critical for perfectly fried donuts that aren’t greasy.

Carefully slide 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature, resulting in greasy donuts. Fry for about 1-2 minutes per side, until they are golden brown and puffed up. They cook very quickly, so keep an eye on them. Use a slotted spoon or spider strainer to gently flip the donuts and remove them from the oil.

Place the fried donuts on a wire rack set over a baking sheet to drain any excess oil. Let them cool slightly before filling.

Assembling and Brûléeing

Once the donuts have cooled enough to handle but are still warm, it’s time to fill them. Transfer the cooled crème brûlée filling to a piping bag fitted with a small, round tip, or simply use a spoon to generously fill the inside of each donut. You can also cut a small slit in the side of the donut and pipe the filling in that way.

For the iconic brûlée topping, sprinkle a thin, even layer of granulated sugar over the top of each filled donut. You can use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly. Hold the torch a few inches away and move it constantly to prevent burning. If you don’t have a kitchen torch, you can carefully place the sugared donuts under a preheated broiler for a minute or two, watching them very closely, as they can burn in seconds. The goal is a crisp, crackly sugar crust that contrasts wonderfully with the soft donut and creamy filling. Enjoy these delightful Crème Brûlée Donuts immediately for the best texture and flavor experience!

Conclusion:

And there you have it – the magnificent Crème Brûlée Donuts: The Ultimate Sweet Twist! This recipe truly elevates the classic crème brûlée into a delightful, handheld treat that’s sure to impress. We’ve walked through the steps to create a fluffy donut, infuse it with that signature creamy custard, and achieve that perfectly caramelized, crackly sugar topping. The combination of soft donut, rich filling, and shattered sugar is simply irresistible, making these donuts perfect for a special brunch, a fancy dessert, or even just a decadent afternoon pick-me-up. Don’t be afraid to get creative with your presentation; a dusting of powdered sugar or a few fresh berries can add an extra touch of elegance. I encourage you to give this recipe a try – the result is a culinary adventure that’s well worth the effort!

Frequently Asked Questions:

Can I make the custard filling ahead of time?

Absolutely! You can prepare the custard filling a day or two in advance and store it in an airtight container in the refrigerator. This can significantly cut down on the active preparation time when you’re ready to assemble the donuts. Just ensure it’s well chilled before piping it into your baked donuts.

What’s the best way to achieve a perfectly torched sugar topping?

A culinary torch is your best friend here! Sprinkle an even, thin layer of granulated sugar over the filled donuts and use the torch on a medium setting, moving it continuously to melt and caramelize the sugar. Avoid holding the flame in one spot for too long to prevent burning. You’re aiming for a beautiful amber hue and a satisfying crackle.

Are there any easier variations of Crème Brûlée Donuts: The Ultimate Sweet Twist?

If you’re short on time or prefer not to make donuts from scratch, you can use high-quality store-bought plain donuts as a base. Slice them horizontally, fill with your prepared custard, and then proceed with the torching step. This will still give you a delicious crème brûlée-inspired treat with less fuss.