Crème Brulee Donuts Recipe (Easy to follow)

Crème brulee is an easy to make classic dessert that is crazy delicious. I tried this heavenly combination of crème brulee with fluffy donuts a few months back, and I was more than impressed. I used to love Oat flour chocolate chip cookies more than anything but once I tried this recipe I was convinced that Crème brulee donuts are on different level. Imagine sinking your teeth into a crispy caramelized sugar crust, only to discover a creamy custard filling awaiting you inside a soft, golden-brown donut. It’s a symphony of sweetness you don’t want to miss

Why Crème Brulee donuts are so delicious

Follow the steps, and you will get

1. light and fluffy donuts, a real treat to your taste buds
2. Vanilla Custard, which is sweet and creamy
3. Fusion of sweet and crunchy coating of caramel sugar with fluffy donuts

The recipe for crème brulee donuts is very easy to follow; you just need to be precise with the quantities.

HOW TO MAKE CRÈME BRÛLÉE DONUTS (Step-by-step Instructions)

Donut Dough

Firstly, add flour, egg, sugar, salt, milk, instant yeast, and butter in a large mixing bowl, or you can use a stand mixer as well. In case using active dry yeast, take warm milk, add yeast and stir it, and then cover it and leave for 10 minutes until it looks frothy & thickens up. Don’t overheat the milk, as it will kill the yeast.

Knead the dough for 5-10 minutes until it is smooth and elastic. The stand mixer with a dough hook works best for kneading. You can add a small amount of flour if the dough is too sticky, and if it is too dry, you can add a few tablespoons of milk as per need. Your end result should be soft, fluffy, and elastic dough.

First Proof

Transfer this dough into a slightly oiled bowl, cover it using a plastic wrap, and place it in a warm, draft-free environment for 1.5 -2 hours until it doubles in size.

Shaping the Donuts

Place the risen dough on lightly floured surface. Then, punch the dough ball to remove the air and roll the dough with a rolling pin until it is 1/2 “. You can shape them with a 3-inch biscuit or cookie cutter. Punch out the maximum donuts out of the dough, then combine the remaining dough scraps, roll out again, and, using the cookie cutter, punch some more donuts out of the dough. You will get almost a dozen donuts as the final product.

Second proof

Place all the donuts into a lightly oiled tray and leave about 1” of space between them. Cover all the donuts with plastic wrap or a clean cloth and let them proof for 30-40 minutes until they become double in size.

You can use peanut oil, Soybean oil, Safflower oil, or an oil of your choice with less flavor. Heat the oil up to 320°F-340°F and fry one side of the donut for about 2 minutes and then fry the other side until golden brown. The donuts must be precisely fried at the right temperature to avoid too much browning or raw from the inside. Repeat this process for all the batches without over-crowding the pot.

Transfer the donuts to the cooling rack using a slotted spoon, with a paper towel to remove any excess oil. 

Making the Pastry Cream

While the dough is rising, we will utilize this time to make pastry cream. Take a bowl and whisk together the sugar, salt, cornstarch, all-purpose flour, and eggs to make a smooth paste. Heat milk and vanilla extract in a pot until it starts steaming. Now add this hot milk and cream slowly into the mixture we already made; keep on whisking while you add milk so that egg yolks don’t get cooked. Place the pot over medium heat with continuous stirring until it thickens up. Transfer this into a bowl, cover the custard with food wrap, and make sure that the wrap touches the surface to prevent the formation of dry skin.

Filling  

Once the pastry cream is cool down, transfer it into a piping bag with a small Bismarck tip to fill the donuts. Make a small hole on one side of the donut, put the tip of the piping bag into the hole, and start filling the donut until it starts coming out.

Making of caramel Coating

Put sugar and water in a saucepan and place it on a medium heat. Do not stir it until all the sugar dissolves and starts making bubbles, turning the mixture into caramel. Now turn down the heat and then swirl the saucepan slowly so that the caramel gets a deep golden color. Make sure not to burn or overcook the sugar mixture.   

Now, you can start coating the donuts, dip one side of the donut into the caramel, and lift it to let the excess caramel drip off for a few seconds. Place the donuts on a wire rack to cool them down. The caramel is extremely hot, so I recommend gloves for extra protection so that your hands don’t get burned. The caramel solidifies too quickly, so if it happens, place the saucepan back over the heat and swirl the pan so it becomes runny again.

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