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Crème Brûlée Doughnuts Recipe


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 12 doughnuts 1x
  • Diet: Vegetarian

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

  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. Fill the Doughnuts:
    • Fill a piping bag with cooled pastry cream and pipe the cream into each doughnut.
  6. 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