Crème Brûlée Donuts (Printable Version)
Fluffy donuts loaded with velvety custard and finished with crisp, caramelized sugar. A perfect combo of rich and crunchy in every bite.
# Ingredients:
→ Dough
01 -
Butter, unsalted
02 -
Eggs
03 -
Sugar
04 -
Plain flour
05 -
Lemon zest (if you like)
06 -
Salt
07 -
Warm milk or water
08 -
Instant yeast
09 -
Vanilla extract (optional)
→ Pastry Cream
10 -
Egg yolks
11 -
Milk
12 -
Cornstarch
→ Toppings & Optional Add-ins
13 -
Tiny splash of rum or brandy (optional, for cream)
14 -
Your choice of cinnamon or nutmeg to sprinkle (optional)
15 -
Chopped nuts (optional)
16 -
Cocoa powder (optional)
17 -
Sugar for making that caramelized top
18 -
Any extracts you like, like almond, hazelnut, or coconut (optional)
# Steps:
01 -
Stir the yeast into some warm water. Leave it alone for around 10 minutes until you see bubbles on top.
02 -
Throw flour, sugar, and salt in your mixer. Add your bubbly yeast mixture, eggs, softened butter, and extra flavorings if you're using them. Let the mixer knead it until the dough is stretchy and smooth.
03 -
You can either keep the dough in the fridge overnight or let it rise in a warm spot until it gets about double in size.
04 -
Piece out the dough into equal parts, roll 'em into bun shapes, and lay them on a lined baking sheet. Cover and let them rise again until they puff up nicely.
05 -
Warm up some oil to 175°C (350°F). Drop in a few donuts at a time and cook for 2 minutes on each side, just until they turn golden. Let them rest on some paper towels to drain.
06 -
Gently warm the milk, then whisk it little by little into your egg yolk mixture (with sugar and cornstarch). Heat it until it thickens up, then let it cool before spooning it into a piping bag.
07 -
Use the piping bag to fill each donut with cream. Melt sugar until it caramelizes, then dip each top into it for a crispy coating.
# Notes:
01 -
Switch things up with different toppings and flavors.
02 -
Tastes best when eaten the same day.
03 -
A kitchen torch works great to caramelize sugar.