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Creme Brulee Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 doughnuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: French-American

Description

Indulge in these decadent Creme Brulee Doughnuts, featuring a light and fluffy yeast dough filled with rich, creamy pastry cream and topped with a crisp, caramelized sugar glaze. This recipe combines classic pastry cream techniques with deep-fried doughnuts, finished with a luscious creme brulee topping for an unforgettable dessert experience perfect for sharing with family and friends.

Ingredients

Doughnuts

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 3-1/2 cups all-purpose flour, divided
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • Oil for deep-fat frying

Pastry Cream

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 4 large egg yolks, room temperature
  • 2 tablespoons butter, cubed
  • 1 teaspoon vanilla extract

Topping

  • 2 cups sugar
  • 1/2 cup water

Instructions

  1. Activate the yeast: In a large bowl, dissolve the active dry yeast in the warm milk (110° to 115°F). Add 1 cup of all-purpose flour and mix well. Let it stand in a warm place for 30 minutes until the mixture froths and foams to ensure the yeast is active.
  2. Prepare the dough: Add the egg, egg yolks, 1/4 cup sugar, and salt to the yeast mixture and mix well. Beat in the melted butter, vanilla extract, and the remaining 2-1/2 cups of flour. Do not knead; cover the bowl with a towel or plastic wrap and let the dough rise in a warm place until doubled in size, about 45 minutes.
  3. Start the pastry cream: In a small, heavy saucepan, combine sugar and cornstarch. Whisk in whole milk and cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low and continue cooking and stirring for two more minutes. Remove from heat.
  4. Temper the eggs: In a small bowl, whisk a small amount of the hot milk mixture into the egg yolks to temper them. Gradually whisk the eggs back into the saucepan. Bring to a gentle boil, and cook while stirring for two minutes. Remove from heat immediately.
  5. Chill the pastry cream: Transfer the pastry cream to a bowl set in an ice-water bath, stirring occasionally. When cooled slightly, stir in butter and vanilla extract. Cover with plastic wrap pressed directly on the surface and refrigerate until cold.
  6. Cut out the doughnuts: Punch down the risen dough and turn onto a lightly floured surface. Roll out to 1/2-inch thickness and cut out doughnuts using a 3-inch biscuit cutter. Place on lightly greased baking sheets, cover, and allow to rise until nearly doubled, about 45 minutes.
  7. Fry the doughnuts: Heat oil in a deep-fat fryer or electric skillet to 375°F. Fry doughnuts in batches, about 1.5 to 2 minutes per side until golden brown. Drain on paper towels. Ensure oil returns to temperature between batches.
  8. Fill them with pastry cream: Fill a pastry bag fitted with a small tip with chilled pastry cream. Pierce the side of each doughnut with a small knife and pipe the cream inside.
  9. Make the creme brulee topping: In a small heavy saucepan, combine sugar and water, moistening the sugar. Cook over medium-low heat, swirling until sugar dissolves. Cover and bring to a boil over medium-high heat; cook for 1 minute. Uncover and continue boiling, swirling gently until the syrup reaches a light amber color, about 5 minutes. Remove from heat immediately.
  10. Dip the doughnuts: Carefully dip the tops of the filled doughnuts into the warm caramel glaze, letting excess drip back into the pan. Place on a wire rack and let the caramel set, forming a crisp top. Once set, crack the caramel topping to reveal the creme brulee effect and enjoy.

Notes

  • Ensure the milk temperature is between 110° to 115°F to activate yeast effectively.
  • If the yeast mixture doesn’t foam within 10 minutes, discard and restart to avoid dough that won’t rise.
  • Do not knead the dough to keep it light and airy.
  • Temper egg yolks carefully to prevent scrambled eggs in the pastry cream.
  • Do not crowd the fryer to avoid oil temperature drop and greasy doughnuts.
  • Press plastic wrap directly on pastry cream to prevent skin formation.
  • Allow caramel topping to cool and harden perfectly before serving for authentic creme brulee crunch.

Find it online: https://meallora.com/creme-brulee-doughnuts-recipe/