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Light-as-air doughnuts stuffed with smooth vanilla bean cream and finished with a crisp caramel top bring together two favorites in one wow-worthy bite. When you crunch into that glassy sugar layer and sink into cloud-like pastry and rich custard, it's hard not to smile. These next-level treats make plain doughnuts feel boring, but they're doable at home if you've got a little time and patience. They're perfect for celebrating something—or just making your weekend brunch extra fun.
The first time I tried these was during a trip to a cozy bakery, and I couldn't stop thinking about them until I figured out how to make them myself. I tweaked the cream and the caramel method over a bunch of tries before landing on this version, which totally nailed it for me. Now my family asks for them at every birthday, and my friends drop hints for me to bring them to brunch. Even my dad, who usually doesn't touch sweets, always grabs one when I make a batch.
Unforgettable Components
- All purpose flour: This holds the dough together but keeps it fluffy
- Instant yeast: Makes the dough rise with no fuss
- Whole milk: Tastes rich, makes both the dough and cream soft
- Egg yolks: Give the custard a smooth, rich body
- Vanilla bean paste: Brings amazing flavor and pretty flecks to the filling
- Cornstarch: Keeps the cream thick enough to pipe
- Unsalted butter: Adds loads of flavor to both dough and custard
- Granulated sugar: Turns into the brittle caramel layer
- Fresh lemon zest: Adds a hint of citrus brightness to the dough
- Quality frying oil: Makes sure the doughnuts cook up right, without weird flavors
How To Make Yours
- Make the Caramel Crunch:
- After filling, sprinkle doughnut tops with sugar. Use a torch to brown and melt it until crisp and golden.
- Fill 'em Up:
- Make sure your cream is fully cooled. Spoon it into a piping bag with a small tip and squeeze some into every doughnut through the side.
- Cook the Silky Filling:
- Heat the milk gently. Whisk egg yolks and sugar together in a bowl till paler, then stir in cornstarch. Slowly pour in the milk as you whisk, then heat the mixture on the stove and cook till it's thick. Add butter and vanilla paste last to make it extra smooth.
- Fry to Crispy Golden:
- In a deep pot, heat your oil to about 175°C. Fry doughnuts a few at a time and flip once so they get evenly brown. Let them drain on a paper towel when they're done.
- Cut and Proof the Dough:
- Roll the dough to about 1 inch thick. Cut into rounds, set them on trays lined with parchment, cover lightly, and wait until they're nice and puffy.
- Build a Smooth Dough:
- Mix warm milk, yeast, and a spoonful of sugar in a bowl. Wait till it's foamy. In a bigger bowl, whisk flour, the rest of the sugar, and salt. Stir in the yeasty milk, eggs, butter, and zesty things like vanilla or lemon. Work it all together until smooth but a little sticky.
- Let It Rise Properly:
- Put the dough in a greased bowl, cover it up, and keep it somewhere cozy until it's doubled. For even better flavor, cover and chill in the fridge overnight. Press out the air, then move it to a floured counter.
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After lots of mistakes, I realized waiting exactly a minute and a half after torching gets the caramel just right. Any longer and it gets too hard. My kid loves taking over the torch—it's our little tradition. The first time I made a tray for my family, my sister said they even beat her favorite bakery's version. That win still makes me smile every time.
Flavor Swaps
Make these your own by switching up the filling. Brewed coffee in the custard gives you tiramisu vibes. If chocolate's your thing, try a deep chocolate custard. For something fruity, a swirl of raspberry sauce in the cream is awesome too.
Keep 'Em Fresh
Doughnuts taste best right away. If you make extra rounds, keep them unfilled in a sealed container at room temp—the custard can chill separately for up to three days. Only fill and torch them just before eating if you want the best texture.
How To Serve
Lay them out on a wooden board and dust with powdered sugar. Go wild with toppings like crushed pistachios or a sprinkle of gold dust. They go perfectly with coffee—think strong espresso or a foamy cappuccino.
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Frequently Asked Questions
- → Can I make the dough without a stand mixer?
- Totally, just knead by hand. It takes a bit longer and you'll work those arms, but the dough will turn out stretchy and soft.
- → How long will these doughnuts stay fresh?
- They're the best the day you make them. If you wait, the caramel top might lose its crunch. Got leftovers (without the caramel)? Pop them in the fridge for up to two days.
- → Can I bake these instead of frying?
- You can bake them, but they'll be different. Bake at 350°F for around 15 minutes or until nicely golden.
- → What's the best way to fill the doughnuts?
- Grab a piping bag with a long tip. Stick it into the side and gently squeeze in the cream until you can't push more in.
- → How do I get the caramel layer perfect?
- Shake a thin coat of sugar on top, then use a kitchen torch. Keep the torch moving so nothing burns.