Description
These decadent crème brûlée doughnuts combine the soft, airy texture of freshly fried doughnuts with the rich, creamy flavor of traditional crème brûlée. A crispy caramel topping adds the perfect finish, making this treat irresistible!
Ingredients
Scale
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
- Prepare the Dough:
- Mix instant yeast with warm water and let sit for 10 minutes to activate.
- Combine flour, sugar, and salt in a stand mixer bowl. Add the activated yeast mixture.
- Gradually add eggs, mixing well after each addition.
- Add butter, lemon zest, and vanilla extract (if using). Knead until smooth and elastic.
- Cover and let rise for about 2 hours (or refrigerate overnight for a slower rise).
- Shape the Doughnuts:
- Divide the dough into equal pieces and roll each into a ball.
- Place the dough balls on a parchment-lined tray, cover, and let rise until doubled in size (about 1 hour).
- Fry the Doughnuts:
- Heat oil to 175°C (350°F) and fry the doughnuts for 2 minutes per side, until golden brown.
- Drain on paper towels.
- Make the Pastry Cream:
- Heat milk in a saucepan over medium heat until hot but not boiling.
- Whisk egg yolks, sugar, and cornstarch together in a separate bowl. Gradually pour in the hot milk, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Stir in butter, then allow the cream to cool.
- Fill the Doughnuts:
- Fill a piping bag with cooled pastry cream and pipe the cream into each doughnut.
- Caramelize the Sugar:
- Sprinkle sugar on the doughnuts and use a kitchen torch or broiler to caramelize the sugar, creating a crispy topping.
- Allow the caramel to harden before serving.
Notes
- Rest Time: The dough needs to rest and rise for about 2 hours at room temperature or can be refrigerated overnight for better flavor.
- Make Ahead: The pastry cream can be prepared a day ahead and stored in the refrigerator.
- Caramelizing Tip: If you don’t have a kitchen torch, you can use a broiler. Just keep an eye on the sugar so it doesn’t burn.
- Doughnut Variations: Add cinnamon or nutmeg to the dough for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 mins
- Category: Dessert
- Method: Fried, Piping
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg