Description
Indulgent Crème Brûlée Donuts bring French pastry magic to classic American treats, merging silky custard with crisp caramelized sugar. Sweet lovers can savor this elegant dessert experience that promises pure culinary bliss in every delectable bite.
Ingredients
Scale
Donuts:
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (110°F)
- 4 cups all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Frying and Coating:
- Vegetable oil for frying
- 1/2 cup granulated sugar
Creme Brulee Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thicker filling)
Instructions
- Activate the yeast by combining it with warm milk and a pinch of sugar, allowing the mixture to become frothy and aromatic for 5-7 minutes.
- Create a silky dough by incorporating flour, salt, eggs, softened butter, and vanilla, kneading until the texture becomes smooth and elastic, approximately 10 minutes.
- Allow the dough to rest and expand in a covered, greased container for 1-1.25 hours, or until it doubles in volume.
- Craft the luxurious custard by gently heating cream, milk, and sugar with vanilla, ensuring a delicate infusion of flavors.
- Temper egg yolks by slowly introducing the heated cream mixture, whisking continuously to prevent curdling.
- Cook the custard over medium heat until it thickens to a velvety consistency, then strain and refrigerate to cool completely.
- Roll out the risen dough and cut into uniform circular shapes, preparing for frying.
- Heat oil to 350°F and carefully fry the donuts for 2-3 minutes per side, achieving a golden-brown exterior.
- Transfer fried donuts to absorbent paper towels to drain excess oil and cool slightly.
- Fill the donuts with the chilled custard using a piping bag, ensuring even distribution.
- Sprinkle a thin layer of granulated sugar across the donut’s surface.
- Caramelize the sugar using a kitchen torch, creating a crisp, amber-colored crust that cracks when tapped.
Notes
- Activate yeast carefully by ensuring milk is warm (110-115°F), not hot, to prevent killing the live cultures.
- Knead dough thoroughly to develop gluten, creating a light and fluffy donut texture with consistent stretch.
- Temper egg mixture slowly when adding hot cream to prevent scrambling, stirring constantly for smooth custard consistency.
- Torch sugar at a slight angle, moving quickly to create an even golden-brown caramel crust without burning.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg