CRÈME BRÛLÉE DONUTS
It might just be the ultimate sweet tooth masterpiece: Crème Brûlée Donuts. Think soft, pillowy dough, a luscious custard filling, all topped off with a crunchy caramel shell. In this video, you’ll get step-by-step instructions, helpful photos, and plenty of pro tips! Never made donuts before? Don’t worry, I promise they’ll be a total hit.
It’s the perfect combo of creamy and crunchy, all in one indulgent bite. In this video, I’ll guide you through each step with easy-to-follow instructions, photos for every stage, and pro tips to ensure you get that perfect caramel crack every time. If this is your first time making donuts, don’t sweat it—I’ve got all the tips you need to make them a runaway success!
INGREDIENTS YOU NEED:
- Milk – Use whatever type you have on hand; it’ll be needed for both the dough and the custard.
- Yeast – Active dry yeast works great, but instant yeast is a good option too.
- Sugar – Granulated sugar is key. You can adjust the amount for the dough and custard, but make sure you have enough for the perfect brûlée topping.
- Egg Yolks – Both the dough and custard use yolks. Got extra egg whites? Save them for some tasty Whiskey Sours!
- Vanilla – Whether it’s extract, paste, or fresh vanilla bean, it’ll add that classic flavor.
- Butter – Unsalted is best, so you can control the salt level yourself.
- Flour – All-purpose flour is ideal, though bread flour works too.
- Salt – Add to taste.
- Vegetable Oil – You’ll need this for frying. Check below for tips on selecting the right frying oil.
- Cornstarch – Also known as cornflour, for thickening the custard.
- Water – Simple and essential!
TROUBLESHOOTING TIPS
Here are some troubleshooting tips to help you nail those crème brûlée donuts:
- Dough not rising
- Check yeast freshness: If your dough isn’t rising, your yeast might be inactive. Make sure it’s fresh and bubbly when dissolved in warm water.
- Temperature matters: Ensure your milk and water are warm (not hot) to activate the yeast. Too hot will kill it; too cold will delay rising.
- Dough too sticky or dry
- Sticky dough: If the dough is too sticky, gradually add a little more flour, about a tablespoon at a time, until it’s smooth but still soft.
- Dry dough: Add a bit more milk, a teaspoon at a time, if the dough feels too dry or stiff.
- Custard too runny
- Thicken with cornstarch: If your custard is runny, it likely needs more cooking time or cornstarch. Heat it over medium heat until it thickens, stirring constantly to avoid lumps.
- Eggs curdling: If your custard is separating, the heat may be too high. Cook it gently and slowly to avoid scrambled eggs.
- Caramel not cracking
- Sugar issues: If your caramel isn’t cracking, you might not have torched it enough. Make sure to sprinkle a good layer of sugar and use a kitchen torch to melt it evenly until golden brown and hard.
- Uneven brûlée: If the caramel layer is uneven, spread the sugar in an even, thin layer before torching to ensure consistent cracking.
- Donuts greasy after frying
- Oil too cold: Greasy donuts often result from frying at too low a temperature. Make sure your oil is heated to around 350°F (175°C) before frying.
- Overfrying: Frying donuts for too long can also make them greasy. Fry them until golden, about 1-2 minutes per side.
- Burnt or undercooked donuts
- Oil temperature: If your donuts are burning on the outside but raw inside, your oil is too hot. Adjust the heat to keep the oil at a steady 350°F (175°C).
- Even cooking: Flip your donuts carefully while frying to ensure both sides cook evenly.
- Crème brûlée not setting properly
- Chill it: Ensure you let the custard-filled donuts chill thoroughly before brûléeing. This helps the custard set and gives you that perfect texture contrast.
- Tough donuts
- Don’t overmix: Overkneading the dough can make the donuts tough. Mix just until the dough is smooth and elastic, then let it rest and rise.
- Proofing time: Be sure to give your dough enough time to proof (rise) for soft, pillowy donuts.
These tips should help ensure your crème brûlée donuts turn out perfect every time!
STORAGE
Here’s how to store your crème brûlée donuts to keep them fresh and delicious:
- At Room Temperature (for short-term storage)
- If you plan to eat them within the day, store the donuts in an airtight container at room temperature for up to 24 hours. The caramel will stay crispy, and the dough will remain soft.
- In the Refrigerator (for longer storage)
- To store the donuts longer, place them in an airtight container and refrigerate them for up to 3 days. Note that the caramelized sugar on top might lose some of its crunch, so you can re-torch the tops before serving to bring back the crackle.
- Freezing
- To freeze, store the unfilled donuts (without custard or caramel topping) in an airtight container or freezer bag for up to 2 months. When ready to serve, thaw at room temperature, fill with custard, and brûlée the tops with fresh caramelized sugar.
Tip: Reheat refrigerated or thawed donuts in the oven at 350°F (175°C) for about 5 minutes to revive their softness and warmth before serving!
f you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
To see more recipes and behind-the-scenes, follow along on Youtube,Instagram&Tiktok!
CRÈME BRÛLÉE DONUTS
Introducing what might be the best mashup in dessert history: Crème Brûlée Donuts.
Ingredients
THE DOUGH
- 500 g all-purpose flour
- 8 g instant yeast
- 60 g sugar
- 1 tsp salt
- 200 g warm milk
- 2 eggs
- 50 g unsalted butter softened
- 1 pack vanilla
CUSTARD FILLING
- 6 egg yolks
- 100 g sugar
- 600 ml milk
- 6 tbsp cornstarch
- 80 g unsalted butter
- 1 pack vanilla
CARAMEL SAUCE (Brûlée)
- 1 cup sugar
- 1/4 cup water
Instructions
THE DOUGH
- In the bowl of a stand mixer, whisk together the milk, yeast, and 1 teaspoon of sugar. Let it sit for 10-15 minutes until foamy. Add the eggs, vanilla and mix.
- Using the dough hook attachment, Add in the flour and mix on low, gradually increasing to medium speed until the dough comes together. Knead for 5-10 minutes until soft and elastic.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
CUSTARD FILLING
- In a separate bowl, beat the egg yolks until smooth.
- Add in cornstarch, sugar and whisk very well until smooth.
- In a saucepan, heat the milk over medium-high until it reaches a simmer. Remove from heat and slowly ladle the hot milk into the egg yolk mixture while whisking to prevent lumps. Pour the mixture back into the saucepan and return to medium heat.
- Whisk continuously until the mixture bubbles and thickens. Remove from heat, then whisk in the vanilla and butter until smooth. Transfer the custard to a bowl.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 1-2 hours, or until fully chilled.
CARAMEL SAUCE (Brûlée)
- In a small saucepan, combine the sugar and water for the caramel (brûlée) over medium-high heat. Once bubbling, reduce the heat to medium. Gently swirl the pan as the sugar heats until it turns golden. Remove from heat and continue swirling until the color deepens slightly.
ASSEMBLY
- Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough out to about 1/2-inch thickness.
- Using a 3-inch biscuit or cookie cutter or a cup, cut rounds from the dough. Gather the remaining dough, knead it back into a ball, and repeat rolling and cutting until most of the dough is used.
- Place the dough rounds on a lightly greased baking sheet, leaving about 1 inch of space between each. Cover with plastic wrap or a clean kitchen towel and let them rise for 20-30 minutes, or until doubled in size.
- Heat oil in a large pot to 360°F. Working in batches, gently lower the dough rounds into the hot oil. Fry for 1-2 minutes until golden brown, then flip and fry the other side for another minute. Remove the donuts with a slotted spoon and let them drain on a paper towel-lined plate while you fry the remaining batches.
- Transfer the custard to a piping bag fitted with a piping tip. Use a skewer or chopstick to create a pocket inside each donut. Insert the tip of the piping bag into a donut and fill it with custard. Repeat with the remaining donuts and custard.
- Carefully dip the top of each donut into the caramel. For safety, consider wearing gloves to protect your hands. Lift the donut from the caramel, tilting it away from your fingers to let the excess drip off for a few seconds before placing it aside to cool.
- Repeat with the remaining donuts. If the caramel thickens too much, return it to low heat, swirling the pan until it becomes less viscous and easier to work with.