If there’s a dessert that screams indulgence and elegance in every bite, it’s these Crème Brûlée Doughnuts. Imagine the pillowy softness of a perfectly fried doughnut, the creamy richness of vanilla pastry cream, and the satisfying crunch of caramelized sugar on top. It’s the ultimate fusion of two iconic desserts: doughnuts and crème brûlée.
The first time I made these doughnuts, I remember how the caramelized topping filled my kitchen with the aroma of toasted sugar. My neighbor couldn’t resist and jokingly asked if I’d started a French bakery. That moment made me realize just how special these doughnuts are. Since then, they’ve become a go-to treat for special occasions, always leaving everyone amazed.
Whether you’re hosting a brunch, celebrating a milestone, or simply want to treat yourself, these doughnuts are worth every step. They’re surprisingly achievable and will make you feel like a pastry chef in your own kitchen.
Why You’ll Love This Crème Brûlée Doughnuts
Elegant and Unique: These doughnuts are not your average treat—they’re gourmet and perfect for impressing guests.
Irresistible Texture: Soft, fluffy dough filled with creamy custard and topped with crunchy caramel makes for a texture explosion.
Homemade Magic: The satisfaction of making these from scratch is unparalleled, and the flavors are far superior to store-bought doughnuts.
Customizable: You can experiment with different fillings and toppings, creating your signature version.
Showstopper Dessert: The caramelized topping gives these doughnuts a glossy, bakery-style finish that’s as beautiful as it is delicious.
Preparation Time and Servings of Crème Brûlée Doughnuts
- Preparation Time: 2 hours (including rising time)
- Cooking Time: 30 minutes
- Total Time: Approximately 2 hours 30 minutes
- Yield: About 12 doughnuts
Ingredients
For the Doughnuts
- 500g all-purpose flour
- 15g instant yeast
- 50g granulated sugar
- Pinch of salt
- 4 large eggs
- 125g unsalted butter, softened
- 150ml warm milk
- Zest of 1 lemon (optional)
- 1 teaspoon vanilla extract (optional)
The Vanilla Pastry Cream
- 500ml whole milk
- 1 teaspoon vanilla bean paste
- 100g granulated sugar
- 40g cornstarch
- 4 large egg yolks
- 50g unsalted butter
For the Caramel Topping
- 200g granulated sugar
- 50ml water
Step-by-Step Instructions of Crème Brûlée Doughnuts
Preparing the Dough
- Activate the Yeast: In a small bowl, mix the warm milk and instant yeast. Let it sit for 10 minutes until foamy.
- Mix the Dry Ingredients: In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and stir to combine.
- Incorporate Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then add the softened butter, lemon zest, and vanilla extract.
- Knead the Dough: Knead the dough by hand or with a dough hook on a mixer until smooth and elastic, about 8–10 minutes.
- First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Making the Vanilla Pastry Cream
- Heat the Milk: In a saucepan, heat the milk and vanilla bean paste over medium heat until it starts to simmer.
- Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Temper the Eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Thicken the Cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Add Butter: Remove from heat and stir in the butter until fully incorporated.
- Chill: Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
Shaping and Frying the Doughnuts
- Punch Down the Dough: Once the dough has risen, gently punch it down to release the air.
- Shape Doughnuts: Roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a round cutter to cut out doughnut shapes.
- Second Rise: Place the doughnuts on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30–45 minutes until puffed.
- Heat the Oil: Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry Doughnuts: Fry the doughnuts in batches, cooking each side for 2–3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
Filling the Doughnuts
- Make Filling Holes: Once the doughnuts have cooled, use a small knife to make a hole in the side of each doughnut.
- Pipe Pastry Cream: Fill a piping bag with the chilled pastry cream and pipe it into each doughnut until full.
Caramelizing the Topping
- Prepare the Caramel: In a saucepan, heat the sugar and water over medium heat. Do not stir; swirl the pan gently until the sugar dissolves and turns a deep amber color.
- Dip the Doughnuts: Carefully dip the top of each doughnut into the hot caramel, allowing excess to drip off.
- Set the Caramel: Place the doughnuts on a wire rack and let the caramel harden.
Notes and Tips
Be Careful with Caramel: Hot caramel can cause severe burns, so handle it with caution. Use a long-handled spoon or tongs if needed.
Fresh is Best: These doughnuts are best enjoyed fresh, as the caramel topping may soften after a day.
Flavor Variations: Experiment with different fillings such as chocolate, coffee, or even fruit-flavored pastry cream.
Storage: Store the doughnuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it may make the doughnuts dense.
Nutritional Information (Per Doughnut)
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 6g
Why These Doughnuts Are Worth Making
These Crème Brûlée Doughnuts are more than just a dessert—they’re an experience. From the soft dough and creamy filling to the crunchy caramel topping, each bite offers a symphony of textures and flavors. They’re perfect for brunches, special celebrations, or whenever you want to treat yourself and your loved ones to something extraordinary.
Now it’s your turn to recreate this French-inspired masterpiece. Snap a photo of your creation and share it on social media—I’d love to see your take on these caramelized custard-filled doughnuts!
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Caramelized Custard-Filled Doughnuts: Crème Brûlée Delight
- Total Time: 2 hours 30 minutes
- Yield: 12 doughnuts 1x
- Diet: Vegetarian
Description
These Crème Brûlée Doughnuts combine the pillowy softness of homemade doughnuts with creamy vanilla custard filling and a caramelized sugar topping. Perfect for impressing guests or indulging in a gourmet treat at home!
Ingredients
For the Doughnuts:
- 500g all-purpose flour
- 15g instant yeast
- 50g granulated sugar
- Pinch of salt
- 4 large eggs
- 125g unsalted butter, softened
- 150ml warm milk
- Zest of 1 lemon (optional)
- 1 teaspoon vanilla extract (optional)
For the Vanilla Pastry Cream:
- 500ml whole milk
- 1 teaspoon vanilla bean paste
- 100g granulated sugar
- 40g cornstarch
- 4 large egg yolks
- 50g unsalted butter
For the Caramel Topping:
- 200g granulated sugar
- 50ml water
Instructions
- Combine warm milk and yeast. Let sit for 10 minutes.
- Mix flour, sugar, and salt. Add the yeast mixture, eggs, butter, lemon zest, and vanilla extract. Knead until smooth.
- Let the dough rise for 1–2 hours.
- Prepare pastry cream by whisking milk, vanilla paste, sugar, cornstarch, and yolks. Cook until thickened and refrigerate.
- Roll out the dough, cut into rounds, and let rise again for 30–45 minutes.
- Fry the doughnuts at 350°F for 2–3 minutes per side. Cool.
- Fill with pastry cream using a piping bag.
- Dip tops in caramelized sugar and let set on a rack.
Notes
- Handle caramel carefully to avoid burns.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Try different fillings like chocolate or coffee custard for variety.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-inspired