Make the Best Crème Brûlée Donuts! They have a glossy caramel glaze on top and a soft, pillowy texture inside, brimming with a delightful custard filling. Perfect for serving as an indulgent treat or a decadent dessert.
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Hard on the outside yet soft and creamy within, these decadent donuts offer a range of textures, making them the pinnacle of desserts! The caramel glaze adds a hard, glossy finish, while the custard filling, sweet and vanilla, contrasts beautifully. Coupled with the donut’s tender texture, these treats are simply irresistible!
You may also enjoy this Easy Classic Strawberry Tart, Classic, Fluffy, Cinnamon French Toast, Easy Pistachio Croissants, Baked Mango Meringue Cheesecake and Viral Cookie Croissants (Crookie).
Why You Should Try This Recipe
- It is a stunning dessert centerpiece.
- This recipe is great for parties as it feeds many.
- It is fresh and delicious because everything is homemade.
- You can make the donuts in different shapes.
Ingredients
See the recipe card for full information on ingredients and quantities.
Donuts
- Milk: Use full-fat milk for the best flavor and texture.
- Yeast: Make sure that the yeast has not expired and use instant active yeast.
- Granulated sugar: Adds sweetness to the donuts. However, these donuts are not that sweet because they have a custard vanilla filling and a sweet brulee topping.
- Plain flour: Sift before use to remove lumps and dirt.
- Eggs: Should be at room temperature.
- Vanilla extract: For sweetness.
- Salt: To balance out the sweetness.
- Cream cheese: Helps to improve the donut texture.
- Unsalted butter: Softened and at room temperature.
Custard Filling
- Granulated sugar: For sweetness.
- Cornstarch: To thicken the filling.
- Salt: To balance out the sweet flavor of the filling.
- Egg yolks: Are the base of the filling.
- Full-fat milk: Use full-fat milk to make a creamy custard.
- Vanilla extract or 1 vanilla bean: For flavor.
- Unsalted butter: Adds shine and gloss to the custard.
Brûlée
- Granulated sugar: Is the best type of sugar to use for brulee.
- Water: This will help to caramelize the sugar and create the caramel brulee topping.
Tips and Substitutions
- Ingredients: Measure all ingredients accurately, as incorrect proportions will affect the texture of the donuts.
- Yeast: Ensure that the yeast mixture is foamy before preparing the donuts, as this indicates that the yeast has been activated.
- Custard filling: Allow the custard filling to set after preparing it to help it thicken.
- Brulee: Be patient when making the brulee, as it takes time. Resist the urge to mix it or add more water. It will eventually thicken and become golden brown. In addition, be careful when dipping the donuts into the brulee as it is very hot. You may want to wear gloves for protection.
How to Make the Best Crème Brûlée Donuts
- In a large bowl, combine milk, yeast, and sugar. Let it sit for 10-20 minutes until it gets foamy. Add eggs and vanilla extract to the bowl and whisk until well-mixed.
- Mix in the butter and cream cheese until smooth.
- Gradually add flour while mixing at a low speed.
- Once the dough forms a ball, increase to medium speed and mix for 10-15 minutes using a dough hook.
- Take the dough out, shape it into a ball, and lightly grease the bowl with oil or butter. Put the dough back in, cover it with a clean tea towel, and let it sit in a warm place for 1 hour or until it doubles in size. In the meantime, prepare the custard filling (see recipe card). Once the dough has risen, punch the center to release air, dust a clean surface with flour, and roll the dough to about ½" thick. Cover the dough with a clean tea towel and let it rise for another 20 minutes.
- Use a cookie cutter to cut rounds from the dough.
- Re-roll any remaining dough and repeat.
- Place each dough piece on a square of parchment paper.
- Heat oil in a saucepan and gently add the dough to the oil using the parchment paper. Deep fry each side for 2-3 minutes until golden.
- Remove doughnuts from the oil and place them on a plate with paper towels to drain excess oil.
- Let them cool. Make a small hole in the center of each doughnut using a knife and use a piping bag with a small nozzle to fill it with custard. Repeat for all doughnuts.
- Carefully dip the top of the donut into the hot brulee and set it aside to harden. Repeat this step with the remaining donuts (see recipe card for details on how to make brulee).
13. Serve the best creme brulee donuts fresh as a dessert on special occasions.
Recipe FAQs
How to store creme brulee donuts?
They are best eaten immediately but can be refrigerated in an air-tight container for up to two days.
More Delicious Dessert Recipes
Best Crème Brûlée Donuts
Make the Best Crème Brûlée Donuts! They have a glossy caramel glaze on top and a soft, pillowy texture inside, brimming with a delightful custard filling. Perfect for serving as an indulgent treat or a decadent dessert.
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Servings: 20 Donuts
Calories: 212kcal
Equipment
- Hand or stand mixer
- Rolling Pin
- Weighing scale
- Clean table cloth
- Saucepan or deep fryer
Ingredients
Donuts
- 1 cup of milk
- 1 pack of yeast
- ⅓ cup sugar
- 4 cups flour
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream cheese
- ⅓ cup of unsalted butter room temperature
Custard Filling
- 75 g granulated sugar
- 3 tablespoon cornstarch
- Pinch of salt
- 4 egg yolks
- 480 grams full-fat milk
- 2 teaspoon of vanilla extract or 1 vanilla bean
- 2.5 tablespoon of unsalted butter
Brûlée
- 1 cup granulated sugar
- 4 tablespoon water
Instructions
Donuts
- Add milk, yeast and sugar to a large mixing bowl and mix until combined. Then leave the mixture to sit for 10-20 minutes or until foamy.
- Next, add eggs and vanilla extract to the bowl and whisk until combined.
- Then, add butter and cream cheese and mix well.
- Slowly pour flour into the bowl mixing on a low speed. Once the dough begins to form a ball, mix it on a medium speed for 10-15 minutes using a dough hook.
- Then, remove the dough from the bowl, shape it into a large ball, lightly grease the bowl with oil or butter to prevent the dough from sticking to it. Then, place the dough back into the bowl, cover it with a clean tea towel and let it sit somewhere warm for 1 hour or until the dough doubles in size. Make the custard filling as the dough rises.
- Once the dough has risen, punch the center to knock out the air, dust flour onto a clean surface and place the dough on the surface. Use a rolling pin to roll the dough until it is about ½" thick.
- Next, cover the dough with a clean tea towel and let it rise for another 20 minutes.
- Then, use a cookie cutter to cut rounds from the dough. Re-roll any remaining dough and repeat this step.
- Once the dough has risen, place each piece of dough on square pieces of parchment paper. Heat oil in a saucepan and gently add the dough to the oil using the parchment paper. Deep fry the donuts on each side for 2-3 minutes or until golden on both sides.
- Gently, remove the donuts from the saucepan and place them on a plate with paper towels to soak excess oil. Let the doughnuts cool.
- Then, use a knife to create a small whole at the top of the donut and use a piping bag and small nozzle to fill it with the custard. Repeat this step for all of the donuts.
Custard Filling
- While the dough rises, prepare the custard filling. Add granulated sugar, cornstarch, salt, egg yolks, milk and vanilla bean or extract to a bowl and stir until combined.
- Then, heat the filling on the stove on medium heat and cook for 3-5 minutes until it thickens stirring continuously. Once done remove from the heat, then add butter and stir until combined. Cover the filling with plastic wrap and make sure it is touching the filling to prevent air bubbles and leave to set in a cool place for 1 hour.
Brûlée
- To make the brulee, add sugar and water to a small saucepan.
- Heat on a low heat, swirling the saucepan from time to time. The mixture should eventually become golden brown after 5-10 minutes.
- Then remove it from the heat and carefully dip the top of the donut into the brulee and set it aside to harden. Repeat this step with the remaining donuts.
- Serve these mouthwatering Crème Brûlée Donuts!
Video
Notes
- Ingredients: Precise measurement of all ingredients is crucial as any deviation can alter the texture of the donuts.
- Yeast: Before proceeding with the donut preparation, ensure that the yeast mixture has a foamy appearance, signifying that the yeast is activated.
- Custard Filling: After preparation, allow the custard filling to rest as it aids in its thickening process.
- Brulee: Patience is key when preparing the brulee. Avoid the temptation to stir it or add extra water. With time, it will thicken and acquire a golden brown hue. Exercise caution when immersing the donuts into the hot brulee, protective gloves are recommended for safety.
Nutrition
Serving: 93g | Calories: 212kcal | Carbohydrates: 32.67g | Protein: 5.57g | Fat: 6.27g | Saturated Fat: 3.165g | Polyunsaturated Fat: 0.526g | Monounsaturated Fat: 2.058g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 64mg | Potassium: 106mg | Fiber: 0.8g | Sugar: 12.27g | Vitamin A: 265IU | Calcium: 59mg | Iron: 1.65mg
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clarel predium
amazing!!! thanks