If you’ve ever dreamed of the moment when classic French desserts collide with indulgent pastry, this Crème Brûlée Doughnuts Recipe will absolutely sweep you off your feet. Just picture it: pillowy, golden-fried doughnuts, brimming with silky vanilla pastry cream, crowned with a shatteringly crisp brûléed sugar lid. Every bite is a celebration—think of gooey custard spilling into a tender doughnut, all balanced by the crackle of caramelized sugar. This is a must-try recipe for anyone who loves the magic of crème brûlée and the charm of homemade doughnuts, rolled up into one glorious treat!
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients may look humble, but each is essential to create the remarkable layers of flavor and texture in this recipe. From the rich, buttery dough to the creamy vanilla filling and signature brûléed top, here’s what brings the Crème Brûlée Doughnuts Recipe to life.
- Active dry yeast (2 1/4 teaspoons): This gives your doughnuts their signature airy texture by making the dough rise beautifully.
- Warm milk (3/4 cup, about 110°F): Activates the yeast and ensures a rich, tender crumb in every doughnut.
- Granulated sugar (1/4 cup for dough, 1/2 cup for filling, 1/4 cup for topping): Adds subtle sweetness to the dough, the filling, and the iconic crackly top.
- Large eggs (2 for dough, 4 yolks for filling): Bind the dough and enrich the custard, keeping everything lush and flavorful.
- Unsalted butter (1/4 cup for dough, 2 tablespoons for filling): Incorporates richness into the dough and creaminess into your pastry filling.
- Vanilla extract or vanilla bean paste (1 teaspoon each for dough and filling): Delivers classic, aromatic depth—don’t skip this for that true crème brûlée fragrance!
- Salt (1/2 teaspoon): Balances the sweetness, keeping the flavors round and never cloying.
- All-purpose flour (2 1/2 cups, plus extra): Provides structure, while still allowing your doughnuts to stay fluffy.
- Vegetable oil (for frying): Ensures a crisp, golden exterior without overpowering flavors.
- Whole milk (2 cups, for filling): Gives the pastry cream its velvety base.
- Cornstarch (1/4 cup, for filling): Naturally thickens the pastry cream, so it’s luxuriously spoonable.
How to Make Crème Brûlée Doughnuts Recipe
Step 1: Mix and Knead the Dough
Begin your Crème Brûlée Doughnuts Recipe adventure by waking up the yeast in warm milk—this step makes all the difference for a cloud-like texture! Once it turns foamy, a sign it’s alive and ready, whisk in the sugar, eggs, melted butter, vanilla, and salt. Gradually fold in the flour until it starts coming together, then knead on a lightly floured surface. With every push and pull, you’ll notice it transform into a smooth, supple dough. Pop it into a greased bowl and cover; let it rise somewhere cozy for about one hour, until it’s doubled and full of promise.
Step 2: Prepare the Silky Pastry Cream
While the dough works its magic, it’s time for that luscious custard filling. Warm the milk until it’s steaming, not boiling. In another bowl, whisk sugar, cornstarch, and those sunshine-y egg yolks until smooth. Slowly pour in the hot milk while whisking vigorously—this patience prevents curdling! Pour the mixture back into the saucepan and keep whisking over medium heat until thick and silky, just a couple of minutes. Off the heat, stir in the vanilla and butter. Chill this goodness in the fridge until you’re ready to fill your doughnuts.
Step 3: Shape and Rise Again
Next up, roll out your risen dough to half an inch thick. Use a 3-inch round cutter (a glass works too) and punch out your doughnuts. Set them on a floured surface, cover, and let them rest, so they puff up again—this 30-minute nap yields delightfully airy results once fried.
Step 4: Fry the Doughnuts to Golden Perfection
Heat vegetable oil in a heavy pot or deep fryer to 350°F. Fry the doughnuts in batches, just 1–2 minutes per side, until they’re a rich golden brown. Turn them gently, so they develop an even, crisp shell. Transfer your beauties to a paper towel-lined plate to cool slightly (and resist the urge to sample them all right now!).
Step 5: Fill with Custard and Brûlée the Tops
Spoon your chilled pastry cream into a piping bag with a round tip. Poke a hole into the side of each doughnut and fill generously until you feel a lovely heft. Now, for the pièce de résistance: dip the tops in granulated sugar, then blast with a kitchen torch until the sugar bubbles and turns a deep amber. Wait a couple of minutes for that iconic shell to harden—and voilà, your Crème Brûlée Doughnuts Recipe is ready to make jaws drop!
How to Serve Crème Brûlée Doughnuts Recipe
Garnishes
A light dusting of powdered sugar or a few berries perched on the plate can really make your Crème Brûlée Doughnuts Recipe pop. For a special brunch, drizzle with a little extra caramel sauce, or sprinkle with chopped toasted nuts to add a touch of crunch and color.
Side Dishes
These doughnuts shine brilliantly on their own, but if you want to go all out, serve them alongside a strong espresso, a frothy cappuccino, or even a chilled glass of dessert wine. For a brunch spread, fresh fruit salad or tangy citrus segments balance out the rich custard beautifully.
Creative Ways to Present
Why not let your creative side loose? Stack the doughnuts on a cake stand for a jaw-dropping centerpiece, or place each one in a tulip cupcake wrapper on a tray for easy serving at parties. If you’re after dramatic flair, torch the sugar topping tableside for instant applause!
Make Ahead and Storage
Storing Leftovers
Store any leftover Crème Brûlée Doughnuts Recipe in an airtight container in the refrigerator, where they’ll keep for up to two days. The caramelized sugar top may lose some crunch, but the flavors will still be dreamy and the doughnuts deliciously tender.
Freezing
If you want to make these treats ahead, freeze the doughnuts (without filling or brûlée topping) in a zip-top bag after frying and cooling. When you’re ready, thaw them, fill with pastry cream, and brûlée the sugar right before serving for maximum crispness.
Reheating
To revive refrigerated doughnuts, let them come to room temperature or warm briefly in the microwave (just a few seconds, as you don’t want to melt the filling!). If needed, you can re-torch the sugar topping for a fresher crackle.
FAQs
Can I make the dough or pastry cream ahead of time?
Absolutely! Preparing the pastry cream a day in advance is a huge time-saver and actually gives the flavors time to develop. You can also make the dough the night before, let it rise in the fridge overnight, and continue in the morning.
Do I need a kitchen torch to brûlée the tops?
A torch is the easiest way to achieve that crisp, crackly caramelized sugar, but in a pinch, you can carefully use your oven’s broiler. Just keep a close eye to prevent burning and get that perfect golden crust.
Can I use store-bought custard instead of homemade pastry cream?
You can use a good-quality store-bought custard or pudding if you’re short on time, but the homemade pastry cream truly takes this Crème Brûlée Doughnuts Recipe to unforgettable heights. Give it a try at least once!
Is it possible to bake instead of fry the doughnuts?
While baking is a bit healthier, frying really gives you that authentic doughnut texture and flavor. Baked versions will be lighter and more bread-like, but they can still be tasty if you brush the tops with butter before baking.
How do I prevent the sugar topping from getting sticky?
Make sure the filled doughnuts are completely cool before torching the sugar. Once brûléed, let them sit for a minute or two so the caramelized top hardens to a crisp shell—that’s the signature element of a true Crème Brûlée Doughnuts Recipe!
Final Thoughts
If ever there was a recipe worth rolling up your sleeves, it’s this Crème Brûlée Doughnuts Recipe. Every step leads to a mouthwatering reward: a doughnut that’s soft, lush, and elegantly topped with shattering caramel. Trust me, your friends and family will be wowed from the very first bite. Don’t be surprised if everyone asks for the recipe!
Print
Crème Brûlée Doughnuts Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in the decadent fusion of a classic French dessert and a beloved American treat with these Crème Brûlée Doughnuts. These delectable doughnuts are filled with creamy pastry cream and topped with a caramelized sugar crust, creating a delightful explosion of flavors and textures in every bite.
Ingredients
For the doughnuts:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil, for frying
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons unsalted butter
For the brûlée topping:
- 1/4 cup granulated sugar (for topping)
Instructions
- Prepare the Dough: Combine warm milk and yeast, then add sugar, eggs, melted butter, vanilla, salt, and flour. Knead, rise, and cut into rounds.
- Make the Pastry Cream: Heat milk, mix sugar, cornstarch, egg yolks, then combine with hot milk and cook until thickened. Chill.
- Fry the Doughnuts: Fry dough rounds until golden brown. Drain and cool.
- Fill and Brûlée: Pipe pastry cream into doughnuts, coat tops with sugar, then torch until caramelized.
Notes
- Prepare pastry cream in advance for convenience.
- For extra crunch, coat filled doughnuts in sugar before torching.
Nutrition
- Serving Size: 1 doughnut
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
