If you have a craving for something truly indulgent and utterly irresistible, this Crème Brûlée Doughnuts Recipe is going to become your new favorite treat. Imagine the tender, golden-fried doughnut encasing a luxuriously smooth pastry cream filling, crowned with a crisp, caramelized sugar crust that gives you that signature brûlée crack with every bite. It’s a perfect marriage of classic French pâtisserie and beloved American doughnut culture, bringing together creamy custard, pillowy dough, and a satisfying crunch in the most delightful way.
Ingredients You’ll Need
The magic behind this Crème Brûlée Doughnuts Recipe is in its simple yet essential ingredients. Each one plays a starring role — from yeast transforming the dough into fluffy clouds, to rich vanilla adding that comforting warmth, to sugar creating a sweet, caramelized finish. With these basics, you’ll be set up for an amazing culinary adventure.
- 2¼ teaspoons active dry yeast (1 packet): This activates the dough, making it airy and soft, which is key for light doughnuts.
- ¾ cup warm milk (110°F): The warm liquid helps yeast bloom and adds a lovely creaminess to the dough.
- ¼ cup granulated sugar: Sweetens the dough and nourishes the yeast.
- 2 tablespoons unsalted butter (melted): Adds richness and tenderness to the dough.
- 2 large egg yolks: Enhance the dough’s texture and color for a golden finish.
- 1 teaspoon vanilla extract: Infuses the dough with aromatic warmth.
- 2½ cups all-purpose flour: The foundation for the dough’s structure.
- ½ teaspoon salt: Balances sweetness and enhances flavor.
- Vegetable oil for frying: Needed to get that perfect golden crust on the doughnuts.
- For the pastry cream filling: Whole milk, granulated sugar, cornstarch, egg yolks, unsalted butter, and vanilla extract create the decadently smooth custard.
- For the brûléed topping: Granulated sugar caramelizes into a crisp, delightful shell.
How to Make Crème Brûlée Doughnuts Recipe
Step 1: Prepare the Dough
Start by awakening the yeast in warm milk, letting it become frothy and lively — this little bubbling indicates your dough is off to a great start. Stir in sugar, melted butter, egg yolks, and vanilla to build a fragrant, rich base. Gradually add flour and salt to form a soft dough, then knead for about 5 to 7 minutes until it feels smooth and elastic. This kneading develops the gluten, giving your doughnuts that perfect chew. Cover the dough in a greased bowl, and let it rise in a cozy corner until it doubles in size, which takes about an hour.
Step 2: Shape and Proof the Doughnuts
Punch down your risen dough with satisfaction, then roll it out on a floured surface to half an inch thick. Cut out 3-inch rounds — each shaped promise of deliciousness. Set these dough rounds on a parchment-lined tray, cover them lightly, and allow them to puff up for another 30 to 45 minutes. This second rise ensures the doughnuts will be soft and airy once fried.
Step 3: Fry the Doughnuts
Heat your vegetable oil to a steady 350°F (175°C). Fry the doughnuts in small batches for 1 to 2 minutes on each side until they develop a gorgeous golden brown color. This part is exciting because you watch the transformation from dough ball to crispy, airy doughnut. After frying, drain them on paper towels and let them cool completely—this is crucial before filling to avoid melting your custard.
Step 4: Make the Pastry Cream Filling
While the doughnuts cool, it’s time to craft your custard. Heat whole milk and a portion of sugar until steaming gently, then whisk egg yolks with the remaining sugar and cornstarch until silky smooth. Slowly combine the warm milk with the yolk mixture, then return everything to the pan. Cook over medium heat while whisking constantly until thickened to a luscious cream. Remove from heat, stir in butter and vanilla for richness, and chill this heavenly custard until completely cold and set.
Step 5: Fill and Brûlée the Doughnuts
Use a small knife or a piping tip to create a neat hole in each doughnut’s side. Fill a piping bag with the chilled pastry cream, and gently pipe in enough to create a creamy, custardy center that delights with every bite. Finally, dip the tops of your filled doughnuts into granulated sugar, then use a kitchen torch to carefully caramelize the sugar, forming that iconic brûlée crust. Let the sugar harden for a minute or two before serving to enjoy a perfect crackly topping.
How to Serve Crème Brûlée Doughnuts Recipe
Garnishes
Enhance your presentation by adding a few fresh berries or a light dusting of powdered sugar around the plate to contrast beautifully with the golden caramel top. A sprig of mint can add a fresh pop of color and a hint of herbaceous aroma that pairs wonderfully with the rich custard.
Side Dishes
Serve with a hot espresso or a lightly roasted tea to balance the sweetness. These doughnuts also shine alongside a simple fruit salad or a tart berry compote, which cuts through the richness and adds refreshing notes to your dessert experience.
Creative Ways to Present
Try stacking two or three crème brûlée doughnuts on a dessert plate, separated by thin layers of whipped cream, for a decadent doughnut “tower.” Or, for a playful twist, serve alongside mini cups of warm caramel sauce for dipping. It transforms the experience into an interactive indulgence that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers (though these doughnuts are so tempting, that might be rare), keep them tightly wrapped at room temperature for up to one day. It’s best to consume them quickly to enjoy the fresh texture and custard.
Freezing
You can freeze unfried dough rounds after cutting them or freeze fully assembled doughnuts before brûlée topping. Wrap them individually in plastic wrap and store in an airtight container for up to one month. When ready, thaw overnight in the fridge before frying or caramelizing.
Reheating
To revive a doughnut, gently warm it in the oven at a low temperature (around 300°F) for 5 to 7 minutes. Avoid microwaving to preserve the crispy exterior. If the brûlée topping has softened, you can quickly re-torch the sugar to restore its crackly finish.
FAQs
Can I use milk alternatives for the doughnuts and pastry cream?
While whole milk contributes to the rich creaminess of both dough and custard, you can substitute with alternatives like almond or oat milk. However, be aware that the texture and flavor might be slightly different, and the dough may not rise as easily without dairy fats.
What if I don’t have a kitchen torch for caramelizing the sugar?
No worries! You can sprinkle the sugar on top and place the doughnuts under a broiler for just a minute or two. Watch closely to prevent burning, as this method is less controlled but still gives a nice caramelized effect.
How do I make sure the pastry cream doesn’t curdle?
Whisking constantly while cooking the egg yolks and cornstarch mixture, and tempering by slowly adding warm milk, helps keep the custard smooth. Cooking over medium heat and removing promptly once thickened are keys to success.
Can I bake instead of fry the doughnuts?
While frying gives the doughnuts their classic golden crust and delicate texture, you can bake them at 375°F for about 12 to 15 minutes. The texture will be lighter but less crispy, which might affect the final Crème Brûlée Doughnuts Recipe experience.
How long should I wait before filling the doughnuts?
Let the doughnuts cool completely after frying to prevent the warm dough from melting your chilled custard. This also helps the pastry cream set perfectly and keeps the doughnut from becoming soggy.
Final Thoughts
There is something truly magical about making this Crème Brûlée Doughnuts Recipe at home—it combines the joy of crafting a classic French dessert with the fun of frying and filling doughnuts. When the crispy caramel top cracks open to reveal the creamy, vanilla-infused custard inside, you know every minute spent was worth it. Treat yourself and your loved ones to these little luxuries; once you try this recipe, it will become a treasured dessert tradition.
Print
Crème Brûlée Doughnuts Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in these decadent Crème Brûlée Doughnuts that combine fluffy fried dough with a rich, creamy custard filling and a crisp caramelized sugar topping. This French-American dessert recipe features homemade pastry cream piped inside light doughnuts, finished with a brûléed sugar crust for a gourmet treat perfect for any special occasion or sweet craving.
Ingredients
For the doughnuts:
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter (melted)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- vegetable oil for frying
For the pastry cream filling:
- 2 cups whole milk
- ½ cup granulated sugar (divided)
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the brûléed topping:
- ¼ cup granulated sugar (for caramelized topping)
Instructions
- Make the doughnuts: In a large bowl or stand mixer, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in sugar, melted butter, egg yolks, and vanilla extract. Add flour and salt, then mix until a soft dough forms. Knead the dough for 5 to 7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape and proof the doughnuts: Punch down the dough and roll out on a lightly floured surface to ½-inch thickness. Cut into 3-inch rounds and place on a parchment-lined tray. Cover loosely and let rise for another 30 to 45 minutes until puffy.
- Fry the doughnuts: Heat vegetable oil in a deep pan to 350°F (175°C). Fry doughnuts two to three at a time for 1 to 2 minutes per side until golden brown. Use a slotted spoon to remove them and drain on paper towels. Let doughnuts cool completely.
- Make the pastry cream: In a medium saucepan, heat milk and ¼ cup of sugar over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill until cold.
- Fill the doughnuts: Using a small knife or piping tip, cut a hole in the side of each cooled doughnut. Fill a piping bag fitted with a round tip with the chilled pastry cream and pipe into the doughnuts until full.
- Brûlée the tops: Dip the tops of the filled doughnuts into granulated sugar, then use a kitchen torch to caramelize the sugar until golden and crisp. Let them sit for 1 to 2 minutes to allow the sugar to harden before serving.
Notes
- Crème brûlée doughnuts are best enjoyed the same day to experience the crisp sugar crust and fresh pastry cream.
- If you don’t have a kitchen torch, you can sprinkle sugar on top and place under a broiler briefly—watch closely to prevent burning.
- Be sure oil temperature is maintained at 350°F for even frying and golden doughnuts.
- Chilling the pastry cream thoroughly is key to easy piping and proper filling consistency.
