Crème Brûlée Doughnuts (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
3 large, room-temp eggs
02 -
½ cup soft, unsalted butter
03 -
3 cups plain flour (all-purpose)
04 -
2¼ teaspoons rapid-rise yeast
05 -
¼ cup white sugar
06 -
½ teaspoon regular salt
07 -
½ cup milk or water heated to about 110°F (45°C)
08 -
Zest of 1 lemon, if desired
09 -
1 teaspoon vanilla (optional)
→ Pastry Cream Mixture
10 -
4 large egg yolks
11 -
2 cups whole milk
12 -
½ cup white sugar
13 -
2 tablespoons softened butter
14 -
¼ cup cornstarch
15 -
1 tablespoon brandy or rum (optional)
→ Caramel Glaze
16 -
1 cup white sugar
17 -
¼ cup water (if using the wet method)
→ Extra Toppings (Optional)
18 -
Powdered cocoa for extra flavor
19 -
Sprinkle of cinnamon or nutmeg
20 -
Chopped nuts (any kind you prefer)
21 -
Flavor extracts like almond, coconut, or hazelnut
# Instructions:
01 -
Wake up that yeast by mixing it into warm water or milk cooled to around 110°F—warm enough to be cozy but not too hot to hurt. Wait 10 minutes or until it's bubbly and smells so yeasty-good. This is the yeast saying, 'I'm ready!'
02 -
Grab the mixing bowl and toss in your white flour, regular sugar, and salt. With your dough hook attachment spinning slowly, pour that ready yeast liquid in. You'll see things starting to come together into your dough's humble beginnings.
03 -
Work in the eggs one by one so they mix well. Next, toss in bits of the softened butter gradually, along with your add-ons like zest or vanilla (if you choose). The mixture's gonna look messy—but give it about 8-10 minutes of mixing, and watch as it smooths out into a stretchy, elastic dough that leaves the bowl edges clean.
04 -
Grease up a large bowl, plop in your dough ball, and cover gently. Chill it overnight for the best flavors (yep, that's cold fermentation). But in a time crunch? Let it rest out at room temp for 1-2 hours. It'll double in size either way!
05 -
Give your puffed dough a punch to let out air bubbles, then dump it on a floured surface. Slice it into 12-14 even sections, and roll 'em into ball shapes. Spread them apart on a lined baking tray so they have room to grow again!
06 -
Lay a cloth over the shaped dough balls and give them 30-45 minutes to get fluffy. They'll get nice and plump, and if you press one lightly, it should slowly spring back.
07 -
Warm your oil in a sturdy pot to 350°F (175°C). Lower the dough balls two or three at a time into the oil—no overcrowding! Fry each side about 2 minutes till they're golden. Use a slotted spoon to pull them out, and move to paper towels to chill. Watching them turn into perfect puffed treats never gets old!
08 -
First, warm up the milk in a pot until it's hot (but keep it shy of boiling!). At the same time, beat your yolks, sugar, and cornstarch in a bowl until smooth. Slowly drizzle in some of the warm milk while whisking like crazy—this avoids scrambled eggs. Pour it all back into the pot, stirring over medium heat until the mix thickens like pudding.
09 -
Take the cream mix off the heat, stir in butter till it melts, and add booze or flavor extract if you like. Let it cool completely with plastic wrap pressed to the surface so no weird film forms. Whisk it smooth before loading it into a bag with a small piping tip.
10 -
Poke a hole in the side of each golden-fried doughnut using a stick or knife. Stick the piping bag tip inside and squeeze gently till it feels full—don’t go overboard or it'll ooze out. Clean off any spillage!
11 -
Go for that classic caramel top by lightly sprinkling sugar on each doughnut. Use a torch to melt it into a toasty, amber crust. No torch? Do the wet sugar method by boiling sugar and water till golden and dipping doughnut tops carefully. Let them stiffen up.
12 -
Let the caramel harden into its crackly shell. Shake on some extra toppings, then take a bite! Break through that crisp top, savor the soft dough, and relish the creamy middle. They're best fresh out of the kitchen while everything’s still perfect!
# Notes:
01 -
These fluffy doughnuts meet the best parts of caramel-topped crème brûlée in one show-stopping dessert.
02 -
Serve right after caramelizing for the crunchiest topping with a soft, airy center—a texture dream!
03 -
Have fun customizing with unique garnishes or adding new flavors to the pastry cream.