There’s something magical about combining two classic desserts: donuts and crème brûlée. These Crème Brûlée Donuts bring together the best of both worlds – the fluffy, light texture of a donut filled with rich, creamy custard, all topped with a perfectly caramelized sugar crust. I remember discovering a version of this delight during a family trip to New Orleans, a city known for its innovative takes on classic treats. The unique fusion of textures and flavors left an indelible mark on my culinary imagination.
These donuts are an absolute hit at family gatherings and have become a cherished staple in our household. They offer a delightful twist on the traditional donut, with a luxurious custard filling that oozes out with each bite. The brûléed sugar topping adds a satisfying crunch that perfectly complements the soft donut and creamy custard.
For those who love to experiment, there are several variations you might find appealing. A dash of cinnamon or nutmeg in the dough can add a warm, spiced note, especially lovely in the cooler months. You could also try infusing the custard with different flavors – a touch of espresso or a splash of rum can provide a sophisticated twist. If you’re a chocolate lover, adding a bit of melted chocolate into the custard or drizzling it over the finished donuts can be heavenly.
No matter how you tweak it, this Crème Brûlée Donut recipe is sure to impress. It’s perfect for weekend baking projects, special occasions, or just treating yourself to something extraordinary. The process is a bit involved, but the results are more than worth it – a batch of gourmet donuts that will have everyone asking for more.
Making Crème Brûlée Donuts
Ingredients
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 cup whole milk
- 1 packet yeast
- 2 room temperature eggs
- ¼ teaspoon table salt
- 1 teaspoon pure vanilla extract
- ⅓ cup unsalted butter, room temperature
- 1 tablespoon softened cream cheese
Custard Filling
- ⅓ cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 2 cups whole milk
- 2 teaspoons vanilla extract or 1 vanilla bean
- 2.5 tablespoons unsalted butter
Brûlée
- 1 cup sugar
- 4 tablespoons water
Directions
- In a large bowl, mix milk, yeast, and sugar. Stir and let it sit for 10-20 minutes until foamy.
- Add eggs and vanilla extract, whisking until blended.
- Mix in the butter and cream cheese until well combined.
- Gradually add flour to the mixture, mixing on low speed. Once a dough ball starts forming, knead on medium speed with a dough hook for 10-15 minutes.
- Remove the dough, shape it into a ball, lightly grease the bowl with oil or butter, and return the dough to the bowl. Cover with a clean tea towel and let it rise in a warm place for 1 hour or until doubled in size. Prepare the custard filling while waiting.
- Once risen, punch down the center to release the air. Dust a clean surface with flour and roll the dough to about ½ inch thickness using a rolling pin.
- Cover the rolled dough with a clean tea towel and let it rise for another 20 minutes.
- Cut rounds from the dough using a cookie cutter, re-rolling scraps to use all the dough.
- Place each dough piece on a square of parchment paper. Heat oil in a saucepan and carefully place the dough into the oil using the parchment paper. Deep fry for 2-3 minutes on each side until golden brown.
- Remove the donuts and drain excess oil on paper towels. Let them cool.
- Use a knife to make a small hole at the top of each donut. Fill a piping bag with custard and use a small nozzle to fill the donuts. Repeat for all donuts.
FAQs:
Can I make the donut dough ahead of time and store it?
Yes, you can prepare the donut dough in advance. After the initial rise, cover the dough tightly and store it in the refrigerator for up to 24 hours. When you’re ready to use it, let it come to room temperature and rise for an additional 20-30 minutes before rolling and cutting.
What is the best way to store crème brûlée donuts to keep them fresh?
To keep crème brûlée donuts fresh, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, you can refrigerate them, but allow them to come to room temperature before serving for the best texture and flavor.
Can I substitute any ingredients in this recipe for dietary restrictions?
Yes, you can make some substitutions to accommodate dietary restrictions. For example, you can use a non-dairy milk like almond or soy milk instead of whole milk. Additionally, you can substitute a plant-based butter and cream cheese for the dairy versions. For a gluten-free option, use a gluten-free flour blend.
How can I prevent the custard filling from becoming too runny?
To ensure your custard filling is not too runny, make sure to cook it until it thickens properly. This usually takes about 5-7 minutes of continuous stirring over medium heat. If it still seems too thin, you can add an extra tablespoon of cornstarch dissolved in a little cold milk and cook until it thickens further.
What is the best oil to use for frying the donuts?
The best oil for frying donuts is one with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils maintain a consistent temperature and ensure that your donuts cook evenly without imparting any unwanted flavors.
How do I achieve the perfect brûlée topping on my donuts?
To achieve the perfect brûlée topping, sprinkle an even layer of sugar over the filled donuts and use a culinary torch to caramelize the sugar. Move the torch in small circles until the sugar melts and turns a golden brown. Let it cool and harden before serving.
Crème Brûlée Donuts
Ingredients
Donuts
- 1 cup whole milk
- 1 packet yeast
- ⅓ cup granulated sugar
- 4 cups all-purpose flour
- 2 room temperature eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon table salt
- 1 tablespoon softened cream cheese
- ⅓ cup unsalted butter room temperature
Custard Filling
- 75 grams sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 2 cups whole milk
- 2 teaspoons vanilla extract or 1 vanilla bean
- 2.5 tablespoons unsalted butter
Brûlée
- 1 cup sugar
- 4 tablespoons water
Instructions
- Combine milk, yeast, and sugar in a large bowl. Stir and let it sit for 10-20 minutes until it becomes foamy.
- Add the eggs and vanilla extract, whisking until mixed.
- Incorporate the butter and cream cheese, mixing well.
- Gradually add the flour to the mixture, mixing on low speed. Once a dough ball starts forming, knead on medium speed for 10-15 minutes using a dough hook.
- Take the dough out, form it into a ball, lightly grease the bowl with oil or butter, and return the dough to the bowl. Cover with a clean tea towel and let it rise in a warm place for 1 hour or until it doubles in size. Prepare the custard filling while waiting.
- Once the dough has risen, punch down the center to release the air. Dust a clean surface with flour and roll the dough to about ½ inch thickness using a rolling pin.
- Cover the rolled dough with a clean tea towel and let it rise for another 20 minutes.
- Cut rounds from the dough using a cookie cutter, re-rolling scraps to use all the dough.
- Place each dough piece on a square of parchment paper. Heat oil in a saucepan and carefully place the dough into the oil using the parchment paper. Deep fry for 2-3 minutes on each side until golden brown.
- Remove the donuts and drain excess oil on paper towels. Let them cool.
- Use a knife to make a small hole at the top of each donut. Fill a piping bag with custard and use a small nozzle to fill the donuts. Repeat for all donuts.
