Description

Crème Brûlée Donuts combine the decadent flavors of classic French dessert crème brûlée with the fluffy, fried delight of homemade donuts. These donuts are filled with rich vanilla bean pastry cream, topped with a shiny glaze, and finished with a caramelized sugar crust, making each bite irresistibly creamy and crisp.

Ingredients

Scale

For the Donuts

1 package Active Dry Yeast (Ensure it blooms before use)
1 cup Milk (Warm milk to help the dough rise)
4 cups All-Purpose Flour (Do not substitute with cake flour)
1/2 cup Granulated Sugar (Enhances browning while frying)
1 teaspoon Salt (Balances the sweetness)
2 large Eggs (Room temperature aids incorporation)
1/2 cup Unsalted Butter (Softened for smoother mixing)
4 cups Canola Oil (For frying)

For the Pastry Cream

4 large Egg Yolks (Forms the base of the pastry cream)
1 whole Egg (Elevates the flavor profile)
1/4 cup Cornstarch (Thickens the cream)
2 teaspoons Vanilla Bean Paste (For a stronger vanilla flavor)
1 cup Milk (Warmed, for cooking the pastry cream)
1/2 cup Granulated Sugar (To sweeten the pastry cream)

For the Glaze and Topping

1 cup Powdered Sugar (For the glaze)
2 tablespoons Milk (For glaze, to adjust consistency)
1/2 cup Granulated Sugar for Brulee (For caramelizing the tops)

Instructions

Bloom the yeast: In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Prepare the dough: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the eggs and the bloomed yeast mixture. Mix until ingredients begin to come together, then gradually add softened butter, mixing thoroughly until a smooth, soft dough forms.
Knead and chill: Knead the dough on a floured surface until elastic and smooth, about 8-10 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for 6 to 15 hours to develop flavor and texture.
Shape and proof donuts: Roll out the chilled dough to about 1/2-inch thickness. Cut into circles with a donut cutter or round cutter. Arrange on a baking sheet and cover loosely with a cloth. Let the donuts rise in a warm place until doubled in size, about 1-2 hours.
Heat oil and fry: Heat canola oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the donuts in batches for approximately 2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Prepare pastry cream: In a saucepan, whisk together egg yolks, whole egg, cornstarch, and granulated sugar until smooth. Warm the milk separately until just hot and gradually whisk it into the egg mixture. Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in vanilla bean paste, and allow to cool completely, then refrigerate until ready to use.
Glaze the donuts: In a small bowl, combine powdered sugar with milk to create a smooth glaze of desired consistency. Dip each cooled donut into the glaze and allow excess to drip off. Set aside to let the glaze firm slightly.
Fill the donuts: Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Insert the tip into the side or bottom of each donut and carefully pipe in the pastry cream until the donut feels heavier and fuller.
Caramelize the topping: Sprinkle a thin, even layer of granulated sugar over the filled donuts. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden-brown crust resembling that of classic crème brûlée.

Notes

Use room temperature eggs to help with dough incorporation and texture.
Do not substitute all-purpose flour with cake flour; bread structure relies on stronger gluten development.
Ensure oil temperature stays at 350°F for even frying and to avoid greasy donuts.
Chilling the dough overnight enhances flavor and dough handling.
If you do not have a kitchen torch, the sugar layer can be caramelized under a broiler, but watch carefully to prevent burning.

Prep Time: 20 minutes (plus 6-15 hours chilling and 1-2 hours proofing)
Cook Time: 20 minutes (frying and pastry cream cooking combined)
Category: Dessert, Pastry
Method: Frying, Baking (for pastry cream), Chilling
Cuisine: French-inspired American

Nutrition

Serving Size: 1 donut
Calories: 350 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 125 mg

Keywords: Crème Brûlée Donuts, Vanilla Pastry Cream Donuts, Fried Donuts, Caramelized Sugar Donuts, French Dessert Donuts