Crème Brûlée Donuts (Print Version)
# Ingredients:
→ Dough Base
01 -
All-purpose flour
02 -
Instant yeast
03 -
Sugar
04 -
Salt
05 -
Eggs
06 -
Unsalted butter, at room temperature
07 -
Warm water or milk (40-45°C)
08 -
Lemon zest (optional)
09 -
Vanilla extract (optional)
→ Pastry Cream Filling
10 -
Milk
11 -
Egg yolks
12 -
Cornstarch
13 -
Sugar
14 -
Butter
→ Caramel Topping
15 -
Sugar
→ Optional Garnishes
16 -
Chopped nuts
17 -
Cinnamon or nutmeg
18 -
Flavor extracts (almond, coconut, or hazelnut)
19 -
Rum or brandy (for pastry cream)
20 -
Cocoa powder (for flavor variation)
# Instructions:
01 -
Combine instant yeast with warm water or milk (40-45°C) and let sit for 10 minutes until foamy.
02 -
In a stand mixer bowl, combine flour, sugar, and salt. Add the activated yeast mixture and mix thoroughly.
03 -
Gradually add eggs to the dough, mixing well after each addition until fully incorporated.
04 -
Add room temperature butter, lemon zest, and vanilla extract (if using) to the dough. Knead until smooth and elastic, approximately 8-10 minutes.
05 -
Place dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight or let rise at room temperature until doubled in size (approximately 2-3 hours).
06 -
Punch down the risen dough and divide into equal portions (approximately 50-60g each). Shape into smooth rounds by rolling between your palms.
07 -
Place shaped donuts on a parchment-lined tray, cover with a clean kitchen towel, and let rise again until doubled in size (approximately 45-60 minutes).
08 -
Heat oil in a deep fryer or heavy-bottomed pot to 175°C. Fry donuts in small batches for about 2 minutes per side until golden brown. Drain on paper towels.
09 -
Heat milk in a saucepan until just below boiling point. Meanwhile, whisk egg yolks, sugar, and cornstarch in a separate bowl until pale and thick.
10 -
Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
11 -
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (approximately 3-4 minutes).
12 -
Remove from heat, stir in butter until melted, and let cool to room temperature. Transfer to a piping bag fitted with a small round tip.
13 -
Make a small hole in each donut using a chopstick or piping tip. Pipe the pastry cream into the donuts until they feel slightly heavier.
14 -
Prepare caramel by heating sugar in a small saucepan until it turns amber, or melt sugar and create a brûlée effect using a kitchen torch.
15 -
Dip the top of each filled donut into the caramel or apply with a spoon, then allow to harden to form the signature crème brûlée crust.
16 -
Enjoy immediately for the perfect contrast between soft donut, creamy filling, and crackling caramel top.
# Notes:
01 -
For best results, refrigerate the dough overnight to develop more complex flavors.
02 -
The donuts are best enjoyed the same day they are made to maintain the texture contrast.
03 -
A kitchen torch creates the most authentic crème brûlée effect on the topping.