Crème Brûlée Doughnuts

Total Time: 2 hours 15 minutes
Yield: About 12 doughnuts

Soft, pillowy fried doughnuts filled with rich pastry cream and topped with a crisp caramelized sugar shell—this crème brûlée-inspired treat combines creamy, crunchy, and airy textures into one unforgettable bite.

Ingredients

For the Dough

• 3 ½ cups (440 g) all-purpose flour
• 2 ¼ tsp instant yeast (1 packet)
• ¼ cup (50 g) sugar
• 1 tsp salt
• 2 large eggs
• ½ cup (115 g) unsalted butter, room temperature
• ¾ cup (180 ml) warm water or warm milk
• 1 tsp vanilla extract (optional)
• Zest of 1 lemon (optional)

For the Pastry Cream

• 2 cups (480 ml) whole milk
• 5 large egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch
• 2 tbsp butter
• 1 tsp vanilla extract
• Optional flavor additions: 1 tbsp rum or brandy, almond/coconut/hazelnut extract

For the Caramel Topping

• ½ cup (100 g) granulated sugar

Optional Garnishes

• Chopped nuts
• Cinnamon, nutmeg, or cocoa powder

Instructions

1. Make the Dough

• In a small bowl, combine warm water (or milk) and yeast. Let sit for 10 minutes until foamy.
• In a stand mixer with the dough hook, mix flour, sugar, and salt. Add the yeast mixture and mix to combine.
• Add eggs one at a time, mixing thoroughly after each addition.
• Add the butter, vanilla, and lemon zest (if using). Knead for 8–10 minutes until the dough is smooth and elastic.
• Cover and let rise in a warm spot until doubled in size (1–2 hours), or refrigerate overnight.

2. Shape and Fry

• Divide the risen dough into 12 equal portions and roll into balls.
• Place on a parchment-lined tray, cover, and let rise again for about 30–45 minutes, until puffy.
• Heat oil in a deep fryer or pot to 175°C (350°F).
• Fry in batches for 2 minutes per side, or until golden brown. Drain on paper towels.

3. Make the Pastry Cream

• Heat the milk in a saucepan until hot but not boiling.
• In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
• Slowly whisk in the hot milk, then return the mixture to the saucepan.
• Cook over medium heat, whisking constantly until thickened.
• Remove from heat, stir in butter and vanilla (or other flavorings).
• Let cool to room temperature, then transfer to a piping bag.

4. Fill the Doughnuts

• Use a skewer or knife to make a small hole in each doughnut.
• Pipe cooled pastry cream into each doughnut until filled.

5. Caramelize the Tops

• Sprinkle a thin, even layer of sugar on top of each filled doughnut.
• Use a kitchen torch to melt the sugar until golden and crisp.
  Alternatively: Dip doughnut tops into caramel made using the wet method (heat sugar with a bit of water until golden), then set aside to harden.

Serving Suggestions

• Best served fresh, ideally within a few hours of making.
• Garnish with chopped nuts, cocoa powder, or a dusting of cinnamon/nutmeg for variation.

Notes

• A kitchen torch offers better control and the most authentic brûlée texture.
• Flavor the pastry cream with rum, citrus zest, or nutty extracts for customization.
• Mastering the dough and custard ensures a bakery-quality result.

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