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Crème Brûlée Donuts

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Crème Brûlée meets donuts in this epic dessert fusion! Fluffy yeast donuts filled with creamy vanilla bean custard, topped with a crackly sugar layer, these are a dreamy treat perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

For the Donut Dough:

  • 3 2/3 cups all-purpose flour
  • 1 1/4 cups whole milk, warm (about 110°F)
  • 1 1/2 tsp instant yeast
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 large egg, room temperature
  • 6 tbsp unsalted butter, softened
  • Vegetable oil, for frying

For the Custard Filling:

  • 1 2/3 cups whole milk
  • 2 tsp vanilla extract
  • 1 vanilla bean, seeds scraped
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 4 large egg yolks
  • 2 tbsp unsalted butter

For the Brûlée:

  • 1 cup granulated sugar
  • 1/4 cup water

Instructions

  • Make the Custard:
    • In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and whisk until the mixture lightens in color. Set aside.
    • In a medium saucepan over medium heat, combine milk, vanilla extract, and vanilla bean seeds. Heat until bubbles form at the edges (do not boil).
    • Slowly whisk the warm milk into the egg yolk mixture a little at a time to temper the eggs.
    • Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thickened.
    • Remove from heat and stir in butter until melted and smooth.
    • Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
  • Make the Dough:
    • In a large mixing bowl, whisk together warm milk, yeast, sugar, salt, and egg. Add softened butter and flour.
    • Knead the dough for 2–3 minutes using a stand mixer with a dough hook or by hand until smooth and elastic.
    • Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size.
  • Shape and Fry the Donuts:
    • On a floured surface, roll out the dough to 1/2-inch thickness.
    • Use a heart-shaped cookie cutter to cut out the donuts. Re-roll the scraps and cut more shapes.
    • Place the donuts on an oiled baking sheet or parchment paper, cover, and let rise for 30 minutes.
    • Heat oil in a deep pan to 325°F–350°F. Fry the donuts in batches until golden brown on both sides, flipping halfway through.
    • Drain on paper towels or a wire rack.
  • Fill the Donuts:
    • Transfer the chilled custard into a piping bag fitted with a small tip.
    • Poke a hole in each donut and pipe in the custard until full.
  • Make the Brûlée:
    • In a small saucepan over medium heat, combine sugar and water. Cook until the mixture turns a deep amber color. Do not stir—swirl the pan gently to mix.
    • Dip the top of each donut into the caramel or spoon it over the tops. Let the sugar harden to create the crackly brûlée layer.
  • Serve and Enjoy:
    • These donuts are best enjoyed fresh with their crispy, caramelized tops and creamy filling.

Notes

These Crème Brûlée Donuts are best served fresh, and the crackly brûlée top is best when it is still warm. They are a perfect treat for special occasions like Valentine’s Day or brunch gatherings.

Nutrition

Find it online: https://easyfoodflash.com/creme-brulee-donuts/