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Creme Brulee Donuts

A close-up of a single creme brulee donut, coated in sparkling sugar, with a visible creamy filling.
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Create bakery-style donuts with a crackly caramel top and smooth custard filling. This recipe guides you through frying, filling, and brûléeing for a show-stopping dessert.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • Vegetable oil, for frying
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Granulated sugar, for topping

Instructions

  1. In a large bowl, combine warm water and yeast. Let stand for 5 minutes until foamy.
  2. Stir in ½ cup sugar, milk, melted butter, eggs, and 1 teaspoon vanilla extract.
  3. Gradually add 4 cups flour and salt, mixing until a soft dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down dough and roll out to ½-inch thickness on a floured surface. Cut out donuts using a donut cutter.
  7. Place donuts on parchment-lined baking sheets, cover, and let rise for 30 minutes.
  8. Heat 2-3 inches of vegetable oil in a deep pot to 350°F.
  9. Fry donuts in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.
  10. While donuts cool, prepare the pastry cream: In a saucepan, whisk together heavy cream and ½ cup sugar. Heat until simmering.
  11. In a separate bowl, whisk egg yolks and cornstarch until smooth.
  12. Slowly temper the egg yolks by whisking in about half of the hot cream mixture.
  13. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
  14. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in 1 teaspoon vanilla extract.
  15. Transfer pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill completely.
  16. Once donuts are completely cool, use a piping bag to fill them with the chilled pastry cream.
  17. Sprinkle a generous layer of granulated sugar over the top of each filled donut.
  18. Using a kitchen torch, carefully caramelize the sugar until golden brown and crackly.

Notes

  • For a crispier caramel topping, you can sprinkle an extra layer of sugar and torch again.
  • Ensure your oil is at the correct temperature for even frying.
  • Chill the pastry cream thoroughly before filling the donuts.

Nutrition

Find it online: https://delishsymphony.com/creme-brulee-donuts/