Crème Brûlée Doughnuts Recipe

Introduction

When I first decided to try making Crème Brûlée Doughnuts, I wasn’t sure what to expect. As a lover of both doughnuts and crème brûlée, the idea of combining the two sounded almost too good to be true. But after preparing and tasting the results, I can confidently say that these doughnuts are a match made in heaven. The rich, creamy pastry cream nestled inside each soft, golden doughnut, topped with a crackling layer of caramelized sugar, offers a delightful contrast of textures and flavors. The dough is light yet indulgent, with a slight hint of lemon zest and vanilla that complements the custardy filling. As my family devoured these doughnuts, I could see the smiles on their faces and hear their satisfied sighs—it was clear that this recipe was a hit.

So if you’re looking to impress friends and family with a decadent dessert that’s both unique and familiar, look no further. Crème Brûlée Doughnuts are sure to become a new favorite. Here’s how to make them from scratch.

Ingredients

For the doughnuts:

• 500g all-purpose flour
• 15g instant yeast
• 50g sugar
• Pinch of salt
• 4 large eggs
• 125g unsalted butter, room temperature
• 150ml warm water
• Zest of 1 lemon (optional)
• 1 teaspoon vanilla extract (optional)

For the pastry cream:

• 500ml whole milk
• 4 egg yolks
• 100g sugar
• 30g cornstarch
• 50g butter

For the caramel topping:

• Sugar (for caramelizing)

Instructions

1. Prepare the Dough

• Activate the Yeast: Start by mixing the instant yeast with warm water in a small bowl. Allow the mixture to sit for about 10 minutes until it becomes foamy. This step ensures the yeast is active and ready to help the dough rise.
• Mix Dry Ingredients: In a stand mixer bowl, combine the flour, sugar, and a pinch of salt. Mix these dry ingredients together until evenly distributed.
• Add Yeast Mixture: Once the yeast is activated, pour the yeast mixture into the flour mixture. Use the stand mixer fitted with a dough hook to combine the ingredients on low speed.
• Add Eggs: Gradually add the eggs, one at a time, mixing after each addition. This helps the dough come together smoothly.
• Incorporate Butter, Lemon, and Vanilla: Add the softened butter, lemon zest, and vanilla extract to the dough. Knead the dough on medium speed for about 10 minutes until it becomes smooth and elastic.
• Rest the Dough: Once the dough is fully kneaded, cover it with a damp cloth or plastic wrap. Allow it to rest and rise until it has doubled in size. You can either let it rise at room temperature for about 2 hours or place it in the refrigerator overnight for a slower rise. Both methods will work well, but the overnight method may produce a slightly more developed flavor.

2. Shape the Doughnuts

• Divide the Dough: After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into equal portions (about 12 pieces), then roll each piece into a smooth ball.
• Shape the Doughnuts: Once shaped, place the dough balls onto a parchment-lined baking tray. Cover them loosely with plastic wrap or a clean kitchen towel, and allow them to rise again for about 1 hour, or until they have doubled in size.

3. Fry the Doughnuts

• Heat the Oil: In a large, deep pot or Dutch oven, heat vegetable oil to 175°C (350°F). It’s important that the oil is at the right temperature to ensure that the doughnuts cook evenly and become golden brown.
• Fry the Doughnuts: Carefully lower the doughnuts into the hot oil, frying them for about 2 minutes on each side, or until they are golden brown. Be sure not to overcrowd the pot, as this can lower the oil temperature and cause the doughnuts to cook unevenly.
• Drain: Once fried, remove the doughnuts from the oil and drain them on paper towels to remove any excess oil.

4. Make the Pastry Cream

• Heat the Milk: In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
• Whisk Egg Yolks, Sugar, and Cornstarch: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Combine Milk and Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling the eggs. Once combined, return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens.
• Add Butter: Once the pastry cream has thickened to a custard-like consistency, remove it from the heat and stir in the butter until smooth and glossy. Let the cream cool to room temperature.
• Fill a Piping Bag: Once the pastry cream has cooled, transfer it to a piping bag fitted with a round tip.

5. Fill & Caramelize

• Fill the Doughnuts: Once the doughnuts are slightly cooled, use the piping bag to carefully inject the pastry cream into the center of each doughnut. You should feel the doughnut puff up as you fill it with the custard.
• Caramelize the Sugar: For the final touch, sprinkle a thin layer of sugar on a heatproof surface or directly on top of each doughnut. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown layer. Alternatively, you can place the sugar-topped doughnuts under a broiler for 1-2 minutes, but be sure to watch them carefully to prevent burning.
• Serve & Enjoy: Let the caramel topping harden, and your crème brûlée doughnuts are ready to serve. Enjoy the crackling texture of the caramel and the creamy filling with each bite!

Nutrition Facts

• Servings: 12 doughnuts
• Calories per serving: Approximately 300 calories per doughnut (may vary based on frying method and portion sizes)
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Carbohydrates: 35g
• Sugar: 15g
• Protein: 4g

Preparation Time

• Prep Time: 30 minutes
• Rest Time: 2 hours (or overnight for dough rise)
• Cooking Time: 15 minutes
• Total Time: 3 hours (if allowing dough to rise overnight)

How to Serve

• Serve Crème Brûlée Doughnuts as a delicious breakfast or dessert.
• Pair them with a warm cup of coffee or tea for a cozy treat.
• Top with a dusting of powdered sugar for an extra touch of sweetness.
• Serve with fresh fruit like berries for a burst of color and flavor.
• They make a great addition to a brunch spread or festive occasion.

Additional Tips

1. Use Fresh Yeast: Make sure your yeast is fresh and active for the best rise.
2. Don’t Overcrowd the Fryer: Fry the doughnuts in small batches to maintain oil temperature and ensure even cooking.
3. Allow the Pastry Cream to Cool: Be sure the pastry cream cools completely before filling the doughnuts to avoid soggy results.
4. Perfect Caramelization: If you don’t have a kitchen torch, you can caramelize sugar in a heavy skillet over medium heat until golden brown, then dip the tops of the doughnuts into it.
5. Refrigerate Leftover Doughnuts: If you have any leftover doughnuts, store them in an airtight container in the fridge. Reheat briefly in a microwave for the best texture.

Recipe Variations

• Chocolate Pastry Cream: Add melted chocolate to the pastry cream for a rich, chocolate-flavored filling.
• Flavored Syrups: Experiment with flavored syrups like raspberry or hazelnut for a unique twist on the caramel topping.
• Fruit Fillings: For a fresh take, fill the doughnuts with whipped cream and fresh berries.
• Cinnamon Sugar: After frying, dust the doughnuts with cinnamon sugar instead of caramelizing the sugar for a different flavor.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with a fresh fruit salad to balance the richness of the doughnuts.
• For a festive touch, drizzle with melted chocolate or flavored glaze.

Freezing and Storage

• Freezing Doughnuts: You can freeze the doughnuts before frying. Place the shaped dough on a tray and freeze until solid, then transfer them to an airtight container. When ready to fry, thaw at room temperature for 30 minutes before cooking.
• Storage: The doughnuts are best enjoyed the same day, but they can be stored in an airtight container for up to 2 days. The caramel topping may lose its crunch over time, so it’s best to add the caramel layer just before serving.

FAQ Section

1. Can I use active dry yeast instead of instant yeast?
   Yes, you can. Just be sure to activate it in warm water first for about 5 minutes.
2. Can I make the dough in advance?
   Yes, you can refrigerate the dough overnight to let it rise slowly, which can improve the flavor.
3. How do I know when the oil is at the right temperature for frying?
   Use a thermometer to check the oil temperature, or drop a small piece of dough in the oil—it should bubble and rise to the surface immediately.
4. Can I bake the doughnuts instead of frying them?
   Yes, you can bake them at 180°C (350°F) for about 12-15 minutes until golden brown.
5. Can I make the pastry cream ahead of time?
   Yes, you can make the pastry cream a day in advance and refrigerate it until ready to use.
6. How do I prevent the caramel from burning?
   Keep an eye on the caramel while it melts, as it can go from golden to burnt quickly.
7. What can I substitute for the lemon zest?
   You can skip the lemon zest or replace it with orange zest for a different citrus flavor.
8. Can I use margarine instead of butter in the dough?
   Yes, margarine can be used, but the flavor and texture may vary slightly.
9. How can I make the caramel crispy?
   Caramelize the sugar directly on the doughnuts while they’re still hot for a crispy top.
10. Can I fill the doughnuts with anything else?
    Yes, you can fill them with custard, chocolate ganache, or whipped cream as alternatives to pastry cream.

Conclusion

Crème Brûlée Doughnuts are an indulgent treat that combines the best elements of two beloved desserts. The light, fluffy doughnuts paired with the rich pastry cream and crispy caramel topping are sure to impress anyone who takes a bite. Whether you’re serving them for breakfast, dessert, or a special occasion, these doughnuts will bring smiles to your table. Don’t forget to get creative with the recipe by trying different fillings or toppings to make them your own!

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