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
Scale
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