Crème Brûlée Doughnuts (Print Version)

# Ingredients:

→ For the Dough

01 - 3 cups all-purpose flour
02 - 2¼ teaspoons instant yeast
03 - ¼ cup granulated sugar
04 - ½ teaspoon salt
05 - 3 large eggs, room temperature
06 - ½ cup unsalted butter, softened
07 - ½ cup warm water or warm milk (110°F/45°C)
08 - 1 tablespoon lemon zest (optional)
09 - 1 teaspoon vanilla extract (optional)

→ For the Pastry Cream

10 - 2 cups whole milk
11 - 4 egg yolks
12 - ½ cup granulated sugar
13 - ¼ cup cornstarch
14 - 2 tablespoons unsalted butter
15 - 1 tablespoon rum or brandy (optional)

→ For the Caramel Topping

16 - 1 cup granulated sugar
17 - ¼ cup water (for wet caramel method)

→ Optional Garnishes

18 - Chopped nuts
19 - Ground cinnamon or nutmeg
20 - Cocoa powder (for flavor variation)
21 - Almond, coconut, or hazelnut extracts (for flavor variation)

# Instructions:

01 - Start by bringing your doughnut adventure to life! Combine the instant yeast with warm water or milk (about 110°F - warm but not hot enough to kill the yeast). Let this mixture sit for about 10 minutes until it becomes foamy and fragrant, showing that your yeast is alive and ready to work its magic.
02 - In the bowl of your stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Give them a quick mix to distribute everything evenly. With the mixer running on low speed, slowly pour in your foamy yeast mixture. Watch as these simple ingredients begin to transform!
03 - Now it's time to make your dough truly special. Add the eggs one at a time, allowing each to fully incorporate before adding the next. Then add your softened butter in small pieces, along with the lemon zest and vanilla extract if using. The dough will look messy at first, but keep kneading for 8-10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
04 - Transfer your dough to a lightly greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rest. For the best flavor development, refrigerate overnight (this is called a cold fermentation). If you're short on time, let it rise at room temperature for 1-2 hours until doubled in size. Patience here means better flavor in your finished doughnuts!
05 - Once your dough has risen beautifully, gently punch it down to release the air bubbles. Turn it out onto a lightly floured surface and divide it into 12-14 equal portions (using a kitchen scale helps ensure even sizing). Roll each piece between your palms to form smooth balls. Place them on parchment-lined baking sheets with enough space between each for rising.
06 - Cover your shaped doughnuts with a clean kitchen towel and let them rise again for about 30-45 minutes until they've puffed up and nearly doubled in size. They should look pillowy and when you gently press a finger into the dough, the indentation should slowly spring back.
07 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower 2-3 doughnuts into the hot oil, being careful not to crowd the pan. Fry for about 2 minutes per side until they're a beautiful golden brown color. Remove with a slotted spoon and place on paper towels to drain excess oil. This is where the magic happens - watching them puff up and turn golden!
08 - While your doughnuts cool, prepare the luscious filling. Heat the milk in a saucepan until hot but not boiling. Meanwhile, in a heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly stream the hot milk into the egg mixture while whisking constantly (this is called tempering and prevents the eggs from cooking). Pour everything back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency.
09 - Remove your pastry cream from the heat and whisk in the butter until melted and fully incorporated. If you're using rum or another flavor extract, stir it in now. Transfer the cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill until completely cool. Once cooled, give it a good whisk to smooth it out before transferring to a piping bag fitted with a small round tip.
10 - Using a small knife or chopstick, create a hole in the side of each doughnut. Insert the piping tip into the hole and gently squeeze, filling each doughnut with the pastry cream until you feel a slight resistance (be careful not to overfill). Wipe away any excess cream that might escape from the hole.
11 - For that signature crème brûlée finish! If using a kitchen torch: simply sprinkle the tops of the filled doughnuts with a thin, even layer of granulated sugar and caramelize with the torch until bubbling and amber-colored. If using the wet method: combine sugar and water in a small saucepan over medium heat, swirling occasionally until it turns a deep amber color. Carefully dip the top of each doughnut into the caramel and let it cool and harden.
12 - Give the caramel a few minutes to set and harden into that perfect crackable crust. Sprinkle with any optional garnishes like chopped nuts or a dusting of cinnamon. Then enjoy your homemade creation - break through that crisp caramel top, bite into the soft, fluffy doughnut, and savor the creamy filling. These are best enjoyed the same day they're made, while the contrast between textures is at its peak!

# Notes:

01 - These Crème Brûlée Doughnuts combine the best of two classic desserts: fluffy yeast doughnuts and creamy, caramelized crème brûlée.
02 - For the best texture contrast, serve these doughnuts soon after applying the caramel topping so it remains crisp while the doughnut stays soft.
03 - You can experiment with different flavor variations by adding extracts to the pastry cream or different garnishes to the caramel topping.

Back