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
Scale
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.
