Creme Brulee Donuts

For the Donut Dough:

• All-Purpose Flour: This forms the base of the donut dough.
• Granulated Sugar: A small amount of sugar for sweetness in the dough.
• Baking Powder: For leavening the donuts, making them light and fluffy.
• Salt: Just a pinch to balance the sweetness of the dough.
• Whole Milk: Helps to create a rich and soft dough.
• Butter: Melted butter adds richness and flavor.
• Eggs: For structure and moisture in the dough.
• Vanilla Extract: For flavor—this will complement the vanilla in the crème brûlée filling.

For the Crème Brûlée Filling:

• Heavy Cream: The base of the custard filling, providing richness and a smooth texture.
• Egg Yolks: The creamy, rich custard base comes from the egg yolks.
• Sugar: Sweetens the custard.
• Vanilla Bean or Vanilla Extract: The signature flavor of crème brûlée, adding depth and fragrance.
• Salt: A tiny pinch to balance the sweetness.
• Cornstarch (optional): Helps thicken the custard filling.

For the Caramelized Sugar Topping:

• Granulated Sugar: This will create the signature crisp, glassy topping when torched.
• Water: Just a few drops of water to help dissolve the sugar if needed.

How to Make Crème Brûlée Donuts

Step 1: Prepare the Crème Brûlée Filling

Since the crème brûlée filling needs time to cool and thicken, start by making it first.

1. In a medium saucepan, heat the heavy cream over medium heat until it starts to steam, but not boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until smooth and pale. If you’re using a vanilla bean, split it and scrape the seeds into the yolk mixture, then add the bean pod to the cream. Alternatively, you can use vanilla extract (about 1 tablespoon).
3. Gradually pour the warm cream into the egg mixture while whisking continuously to temper the eggs and prevent them from scrambling.
4. Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Once thickened, strain the custard through a fine-mesh sieve into a bowl to remove any vanilla bean bits or cooked egg bits.
6. Let the custard cool to room temperature, then place it in the fridge to chill for at least 2 hours. The custard should firm up into a thick, smooth filling.

Step 2: Make the Donut Dough

While the custard chills, prepare the donut dough.

1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the dough—it should be thick but soft.
4. If you’re frying the donuts, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). If you’re baking them, preheat your oven to 350°F (175°C) and grease a donut pan.

Step 3: Shape and Cook the Donuts

• For Fried Donuts: Lightly flour your work surface and roll the dough out to about 1/2 inch thick. Use a donut cutter (or two round cookie cutters) to cut out donut shapes. Fry the donuts in batches for about 2-3 minutes per side, until golden brown. Remove and drain on paper towels.
• For Baked Donuts: If you’re using a donut pan, spoon the dough into the pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Fill the Donuts

Once the donuts are cooked and slightly cooled, it’s time to fill them with the creamy custard.

1. Using a sharp knife or a donut corer, carefully cut a small hole in the center of each donut to create a pocket for the filling.
2. Spoon the chilled crème brûlée filling into a pastry bag or a plastic bag with the tip cut off. Pipe the custard into the hole of each donut, filling it generously.

Step 5: Caramelize the Sugar Topping

To get that signature crème brûlée topping, sprinkle a thin, even layer of granulated sugar over the top of each filled donut.

1. Using a kitchen torch, carefully caramelize the sugar by moving the flame in small, even circles until the sugar melts and forms a crisp, golden-brown crust. If you don’t have a torch, you can place the sugared donuts under a broiler for a few seconds, watching closely to prevent burning.

Step 6: Serve and Enjoy

Once the sugar has caramelized, your Crème Brûlée Donuts are ready to enjoy! The crispy, golden top provides the perfect contrast to the rich, creamy custard filling inside. Serve immediately for the best texture, or store in an airtight container for up to 2 days.

Tips for Perfect Crème Brûlée Donuts

• Custard Filling: Make sure the custard is completely chilled before filling the donuts to prevent it from oozing out when you bite into the donut.
• Frying vs. Baking: While frying gives the donuts a golden, crispy exterior, baking is a healthier and easier option. Both methods result in delicious donuts, so choose based on your preference.
• Torching the Sugar: If you don’t have a kitchen torch, you can use the broiler method, but keep a very close eye on the donuts to ensure the sugar doesn’t burn.
• Experiment with Flavors: Add a touch of cinnamon to the sugar topping for a spiced twist or infuse the custard with a little coffee or chocolate for a more decadent flavor.

Conclusion

Crème Brûlée Donuts are an indulgent and innovative dessert that combines two of the most beloved sweet treats into one irresistible creation. With their soft, pillowy donut dough, velvety custard filling, and crispy caramelized sugar topping, these donuts are a showstopper that’s sure to impress.

Whether you’re celebrating a special occasion or just treating yourself to something extraordinary, these donuts will satisfy your sweet tooth and leave you craving more. So grab your apron, get ready to indulge, and enjoy the magic of crème brûlée in donut form!