Crème Brûlée Doughnuts
Crème brûlée doughnuts are a luxurious twist on classic dessert recipes, blending the silky smoothness of crème brûlée with the soft, airy texture of doughnuts. These gourmet treats offer an irresistible combination of creamy vanilla bean custard encased in a fluffy doughnut, topped with a crisp caramelized sugar shell. Whether you're a dessert enthusiast or a home baker looking to elevate your skills, mastering crème brûlée doughnuts will make you the star of any gathering.
Ingredients
For the Doughnuts:
- 3 1/2 cups 450g all-purpose flour
- 2 1/4 tsp 1 packet instant yeast
- 1/4 cup 50g sugar
- 1/2 tsp salt
- 2 large eggs
- 4 tbsp 60g unsalted butter, softened
- 3/4 cup 180ml warm milk
- 1 tsp vanilla extract optional
For the Pastry Cream Filling:
- 2 cups 480ml whole milk
- 4 large egg yolks
- 1/2 cup 100g sugar
- 3 tbsp cornstarch
- 1 tsp vanilla bean paste or extract
- 2 tbsp 30g unsalted butter
For the Caramelized Sugar Topping:
- 1/2 cup 100g sugar (for caramelizing)
Instructions
Prepare the Dough
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add the yeast mixture, eggs, softened butter, and vanilla extract. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours, or until doubled in size.
Shape and Fry the Doughnuts
- Once the dough has risen, punch it down and roll it out to 1/2-inch thickness.
- Cut out doughnuts using a round cutter and place them on a parchment-lined tray.
- Cover and let them rise again for 30-45 minutes until puffy.
- Heat oil to 350°F (175°C) in a deep pot. Fry doughnuts in batches, 1-2 minutes per side, until golden brown.
- Drain on a paper towel-lined plate and let them cool completely.
Make the Pastry Cream
- Heat milk in a saucepan over medium heat until it simmers.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook until thickened, stirring constantly.
- Remove from heat, stir in butter and vanilla, and let cool completely.
Fill the Doughnuts
- Transfer the cooled pastry cream to a piping bag with a narrow tip.
- Use a small knife to create a hole in each doughnut and fill with cream.
Caramelize the Sugar Topping
- Sprinkle a thin layer of sugar on top of each filled doughnut.
- Using a kitchen torch, caramelize the sugar until golden and crisp.
- Allow the caramel to harden before serving.
Notes
- Flavor Variations: Add lemon or orange zest to the dough for a citrusy twist or swirl melted chocolate into the pastry cream for a richer filling.
- Caramel Techniques: For a thicker caramel layer, repeat the caramelizing process twice, allowing the first layer to cool before adding more sugar.
- Texture Enhancements: Sprinkle finely chopped nuts like almonds or hazelnuts onto the caramel layer for added crunch.