Crème Brûlée Donuts
Crème Brûlée Donuts
Ingredients
For the Donut Dough
- 500 g all-purpose flour
- 80 g sugar
- 5 g salt
- 25 g fresh yeast, or 9 g dry yeast
- 2 large eggs
- 220 ml lukewarm milk
- 80 g soft butter
- 1 tablespoon liqueur, any alcohol-based liqueur
- 1/2 teaspoon vanilla paste, or 1/2 vanilla bean
For the Vanilla Pastry Cream
- 600 ml milk
- 1 tablespoon vanilla paste, or 1 vanilla bean
- 120 g egg yolks, about 6 yolks
- 100 g sugar
- 60 g cornstarch
- 100 g cold butter, cut into cubes
For the Caramel Topping
- 300 g sugar
- 60 ml water
- 100 g glucose, optional but recommended for a thin, stable caramel
Instructions
- 1
In the bowl of a stand mixer, combine the all-purpose flour, 80 g sugar, and fresh yeast (or dry yeast).
⏱️ 2 min
- 2
Add the eggs, lukewarm milk, and liqueur to the mixer bowl. Knead for 3–4 minutes until combined.
⏱️ 4 min
- 3
Gradually add the soft butter and salt to the dough. Continue kneading for 8–10 minutes until a smooth, elastic dough forms.
⏱️ 10 min
- 4
Cover the dough and let it rise in a warm place for 1–1 1/2 hours, or until it has doubled in volume.
⏱️ 90 min
- 5
Gently degas the risen dough. Divide it into 65–70 g pieces. Shape each piece into a smooth ball. Place each dough ball on a square of parchment paper.
⏱️ 15 min
- 6
Proof the shaped dough balls for another hour, or until they have doubled in size.
⏱️ 60 min
- 7
While the donuts are proofing, prepare the vanilla pastry cream. Place the milk, vanilla paste (or vanilla bean), egg yolks, 100 g sugar, and cornstarch in a saucepan. Whisk well to combine.
⏱️ 5 min
- 8
Cook the pastry cream mixture over medium heat, whisking constantly, until it thickens.
⏱️ 10 min
- 9
Remove the pastry cream from the heat. Add the cold butter, cut into cubes, and mix until the cream is smooth. If there are any lumps, strain the cream through a fine sieve.
⏱️ 5 min
- 10
Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled.
⏱️ 60 min
- 11
Heat oil in a deep pot or fryer to 165–170°C. Use a thermometer for accuracy.
⏱️ 10 min•🌡️ 165
- 12
Carefully place each donut into the hot oil (you can use the parchment paper squares to transfer them, then remove the paper). Fry each donut for about 3 minutes per side, or until golden brown. Remove from oil and place on a wire rack to cool.
⏱️ 15 min•🌡️ 165
- 13
Allow the fried donuts to cool completely at room temperature.
⏱️ 30 min
- 14
Prepare the caramel topping. In a saucepan, combine 300 g sugar, water, and glucose (if using). Heat until a golden caramel forms.
⏱️ 10 min
- 15
Pour the hot caramel onto a tray and spread it into a thin layer. Let it cool completely until hardened.
⏱️ 15 min
- 16
Break the hardened caramel into pieces. Place the pieces in a small saucepan and gently heat until fully melted and fluid.
⏱️ 5 min
- 17
Once the caramel is hot and fluid, dip the top of each cooled donut into the caramel. Shake lightly to create a thin, even layer. Place back on the wire rack for the caramel to set.
⏱️ 5 min
- 18
Transfer the chilled pastry cream to a piping bag fitted with a suitable tip. Insert the tip into the bottom or side of each donut and fill with the pastry cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crème Brûlée Donuts
For the Donut Dough
- 500 g all-purpose flour
- 80 g sugar
- 5 g salt
- 25 g fresh yeast, or 9 g dry yeast
- 2 large eggs
- 220 ml lukewarm milk
- 80 g soft butter
- 1 tablespoon liqueur, any alcohol-based liqueur
- 1/2 teaspoon vanilla paste, or 1/2 vanilla bean
For the Vanilla Pastry Cream
- 600 ml milk
- 1 tablespoon vanilla paste, or 1 vanilla bean
- 120 g egg yolks, about 6 yolks
- 100 g sugar
- 60 g cornstarch
- 100 g cold butter, cut into cubes
For the Caramel Topping
- 300 g sugar
- 60 ml water
- 100 g glucose, optional but recommended for a thin, stable caramel
Instructions
- 1
In the bowl of a stand mixer, combine the all-purpose flour, 80 g sugar, and fresh yeast (or dry yeast).
⏱️ 2 min - 2
Add the eggs, lukewarm milk, and liqueur to the mixer bowl. Knead for 3–4 minutes until combined.
⏱️ 4 min - 3
Gradually add the soft butter and salt to the dough. Continue kneading for 8–10 minutes until a smooth, elastic dough forms.
⏱️ 10 min - 4
Cover the dough and let it rise in a warm place for 1–1 1/2 hours, or until it has doubled in volume.
⏱️ 90 min - 5
Gently degas the risen dough. Divide it into 65–70 g pieces. Shape each piece into a smooth ball. Place each dough ball on a square of parchment paper.
⏱️ 15 min - 6
Proof the shaped dough balls for another hour, or until they have doubled in size.
⏱️ 60 min - 7
While the donuts are proofing, prepare the vanilla pastry cream. Place the milk, vanilla paste (or vanilla bean), egg yolks, 100 g sugar, and cornstarch in a saucepan. Whisk well to combine.
⏱️ 5 min - 8
Cook the pastry cream mixture over medium heat, whisking constantly, until it thickens.
⏱️ 10 min - 9
Remove the pastry cream from the heat. Add the cold butter, cut into cubes, and mix until the cream is smooth. If there are any lumps, strain the cream through a fine sieve.
⏱️ 5 min - 10
Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled.
⏱️ 60 min - 11
Heat oil in a deep pot or fryer to 165–170°C. Use a thermometer for accuracy.
⏱️ 10 min•🌡️ 165 - 12
Carefully place each donut into the hot oil (you can use the parchment paper squares to transfer them, then remove the paper). Fry each donut for about 3 minutes per side, or until golden brown. Remove from oil and place on a wire rack to cool.
⏱️ 15 min•🌡️ 165 - 13
Allow the fried donuts to cool completely at room temperature.
⏱️ 30 min - 14
Prepare the caramel topping. In a saucepan, combine 300 g sugar, water, and glucose (if using). Heat until a golden caramel forms.
⏱️ 10 min - 15
Pour the hot caramel onto a tray and spread it into a thin layer. Let it cool completely until hardened.
⏱️ 15 min - 16
Break the hardened caramel into pieces. Place the pieces in a small saucepan and gently heat until fully melted and fluid.
⏱️ 5 min - 17
Once the caramel is hot and fluid, dip the top of each cooled donut into the caramel. Shake lightly to create a thin, even layer. Place back on the wire rack for the caramel to set.
⏱️ 5 min - 18
Transfer the chilled pastry cream to a piping bag fitted with a suitable tip. Insert the tip into the bottom or side of each donut and fill with the pastry cream.
⏱️ 5 min