Crème Brûlée Donuts Treat

This crème brûlée donut recipe combines the beloved French dessert with soft, pillowy donuts for an indulgent treat that's sure to impress. The contrast between the creamy custard filling and the crackling caramelized sugar top creates a dessert experience like no other.

I first made these donuts for my sister's birthday brunch and the moment everyone cracked through that caramelized sugar top into the creamy filling there were actual gasps around the table. Now they're requested at every family gathering.

Ingredients

• All purpose flour: Provides structure while keeping donuts tender if possible use unbleached for best flavor
• Instant yeast: Ensures reliable rising no need to proof separately unlike active dry yeast
• Granulated sugar: Both sweetens the dough and creates the signature brûlée topping
• Salt: Enhances all flavors and balances sweetness use fine sea salt for best results
• Eggs: Provide richness and help create that pillowy texture room temperature works best
• Unsalted butter: Adds tenderness and flavor European style with higher fat content is excellent here
• Warm milk: Activates yeast and adds flavor whole milk creates the richest texture
• Lemon zest: Optional but adds brightness that balances the rich custard
• Vanilla extract: Enhances the custard filling use real not imitation for best results
• Egg yolks: Create the luscious custard filling save whites for another use like meringue
• Cornstarch: Thickens the pastry cream without making it heavy

Step-by-Step Instructions

Activate the Yeast:

Combine instant yeast with warm milk around 110°F too hot will kill the yeast too cool wont activate it. Let sit until foamy about 10 minutes which proves your yeast is alive and ready to work.

Create the Base Dough:

In a stand mixer bowl combine flour sugar and salt with the paddle attachment. Pour in the activated yeast mixture and mix until just combined about 30 seconds. The mixture will look shaggy at this point which is perfect.

Incorporate Eggs:

Add eggs one at a time mixing thoroughly between each addition. This gradual approach ensures proper emulsification and prevents the dough from breaking. You should see the dough becoming smoother with each egg.

Add Richness:

Switch to the dough hook and add room temperature butter one tablespoon at a time waiting until each piece is fully incorporated before adding the next. This slow addition creates a silky smooth dough. Mix in lemon zest and vanilla if using. Knead on medium speed until the dough is smooth elastic and pulls away from the sides of the bowl about 8 to 10 minutes.

First Rise:

Transfer dough to a lightly oiled bowl cover with plastic wrap and refrigerate overnight or let rise at room temperature until doubled in size about 1 to 2 hours. Cold fermentation develops deeper flavor but room temperature works if youre short on time.

Shape Donuts:

Turn dough onto a lightly floured surface and divide into 12 equal portions using a kitchen scale for precision about 70g each. Shape into smooth balls by cupping your hand around each piece and rotating against the work surface creating surface tension.

Second Rise:

Place shaped donuts on parchment lined baking sheets allowing at least 2 inches between each. Cover with a clean kitchen towel and let rise until visibly puffy about 30 to 45 minutes. They should nearly double in size and when gently pressed the dough should spring back slowly.

Fry to Perfection:

Heat oil to exactly 350°F using a thermometer for accuracy. Carefully lower donuts into oil frying 2 to 3 at a time to maintain temperature. Cook for about 2 minutes per side until deep golden brown. Remove with a slotted spoon and drain on paper towels.

Create Pastry Cream:

Heat milk in a saucepan until steaming but not boiling. Meanwhile whisk egg yolks sugar and cornstarch in a bowl until pale and thick. Slowly pour hot milk into egg mixture while constantly whisking to prevent scrambling. Return mixture to pan and cook over medium heat stirring constantly until thickened enough to coat the back of a spoon.

Cool and Fill:

Pass pastry cream through a fine mesh sieve to remove any lumps. Cover with plastic wrap directly touching the surface to prevent skin formation. Once cooled transfer to a piping bag fitted with a small round tip. Insert tip into the side of each cooled donut and fill until slightly heavy.

Create the Brûlée Top:

Sprinkle a thin even layer of granulated sugar over the top of each filled donut. Use a kitchen torch moving in small circular motions to melt and caramelize the sugar until amber and glossy. Allow to cool for 1 minute until the sugar hardens into a crackling shell.

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The pastry cream is truly the heart of this recipe. I learned from my French grandmother to add just a touch of orange blossom water to the custard which elevates these donuts to something truly special. That floral note against the caramelized sugar creates an almost magical flavor combination.

Storage Tips

These donuts are truly at their peak when freshly made but if you need to store them place unfilled donuts in an airtight container at room temperature for up to 24 hours. The filled donuts should be refrigerated and consumed within 2 days. Note that refrigeration will cause the sugar top to soften but they'll still be delicious.

Flavor Variations

The beauty of this recipe lies in its versatility. Try infusing the milk for the pastry cream with different flavors like coffee beans cardamom pods or cinnamon sticks. Remove the flavoring before adding to the egg mixture. For chocolate lovers fold melted cooled chocolate into the finished pastry cream. You can also experiment with different sugar toppings like using brown sugar for a deeper molasses flavor or adding a pinch of cinnamon to the sugar before brûléeing.

Troubleshooting Guide

If your dough seems too sticky add flour one tablespoon at a time until it reaches a soft pliable consistency that pulls away from the bowl. Conversely if it feels too dry add milk one tablespoon at a time. The pastry cream should be thick enough to pipe but not so stiff it's difficult to work with. If it's too thick whisk in a little extra milk if too thin return to heat briefly with a little more cornstarch slurry.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it overnight to develop flavors and save time on the day of baking.

→ How do I get the perfect caramel topping?

Use a kitchen torch for precision or caramelize sugar carefully in a pan using the wet method. Ensure the caramel layers are thin for a crisp texture.

→ What alternative flavors can I try?

Enhance the doughnuts with citrus zests, nutty extracts, or spices like cinnamon or nutmeg to personalize the flavor.

→ How do I evenly fill the donuts?

Use a piping bag fitted with a small round tip to fill the doughnuts through a hole, ensuring an even distribution of pastry cream.

→ Can I bake instead of frying the donuts?

While frying gives the classic texture, you can bake the shaped dough at 180°C/350°F until golden. Note that the texture may differ.