The world of pastries is endlessly inventive, and the fusion of crème brûlée with a classic donut is a testament to this creativity. Crème Brûlée Donuts combines the rich, creamy texture of French custard with the fluffy, satisfying chew of a freshly fried donut. While this recipe requires a bit of skill, the results are worth every effort, making it a perfect treat for special occasions or a weekend baking project.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 2/3 cup warm milk (about 110°F)
- 3 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Oil for frying (canola or vegetable)
For the Crème Brûlée Filling:
- 1 cup heavy cream
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 4 egg yolks
- 1/4 cup sugar
For the Topping:
- 1/4 cup granulated sugar for caramelizing
Equipment Needed
- Stand mixer with a dough hook
- Medium saucepan
- Whisk
- Thermometer
- Piping bag with a round nozzle
- Small blow torch
Preparation
Donut Dough:
- Activating the Yeast: In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit until frothy, about 5-10 minutes.
- Mixing the Dough: In the stand mixer bowl, combine flour, sugar, salt, melted butter, egg, vanilla extract, and the yeast mixture. Attach the dough hook and mix at a low speed until the dough comes together.
- Kneading the Dough: Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 6-8 minutes.
- First Proofing: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Shaping the Donuts: Turn out the dough onto a lightly floured surface and roll out to about 1/2 inch thickness. Cut out donuts using a donut cutter or a large round cutter and a smaller cutter for the holes.
- Second Proofing: Place the shaped donuts on parchment paper, cover lightly, and let them rise again until puffy, about 30 minutes.
Crème Brûlée Filling:
- Infusing the Cream: In a saucepan, heat the cream with the vanilla bean (pod and seeds) until just below boiling. Remove from heat and let it steep for 15 minutes.
- Mixing Yolks and Sugar: In a bowl, whisk together egg yolks and sugar until light and fluffy.
- Cooking the Custard: Remove the vanilla bean from the cream and gradually whisk the warm cream into the yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
- Chilling the Custard: Pour the custard through a sieve into a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and chill completely in the refrigerator.
Cooking Process
- Frying the Donuts: Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, turning once, until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.
- Cooling the Donuts: Allow donuts to cool completely before filling.
- Filling the Donuts: Fill the piping bag with the chilled crème brûlée custard. Insert the nozzle into the side of each donut and gently fill with custard.
Finishing Touches
- Preparing the Sugary Topping: Sprinkle the tops of the filled donuts with granulated sugar.
- Caramelizing the Sugar: Using a small blow torch, carefully caramelize the sugar until it bubbles and turns golden brown.
Serving and Storage
Serve Crème Brûlée Donuts immediately after caramelizing for the best texture contrast between the crackly, caramelized sugar top and the soft donut. If there are leftovers, store them in an airtight container at room temperature for up to a day, though the sugar topping will lose some of its crunch.
Conclusion
Crème Brûlée Donuts are a perfect blend of sophistication and comfort. By tackling this recipe, you not only end up with a delicious treat but also gain the satisfaction of mastering two beloved desserts in one. Whether for a brunch party or as a decadent dessert, these donuts are sure to impress.
Crème Brûlée Donuts
Experience the delight of Crème Brûlée Donuts, where the elegance of French dessert meets the comfort of a classic donut. These treats are perfect for those who enjoy a culinary challenge and want to impress with a unique twist on traditional flavors.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 2/3 cup warm milk (about 110°F)
- 3 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Oil for frying (canola or vegetable)
For the Crème Brûlée Filling:
- 1 cup heavy cream
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 4 egg yolks
- 1/4 cup sugar
For the Topping:
- 1/4 cup granulated sugar for caramelizing
Instructions
Prepare the Dough:
- Dissolve yeast in warm milk with a pinch of sugar. Let stand until frothy.
- In a stand mixer, combine flour, sugar, salt, butter, egg, vanilla, and yeast mixture. Knead until smooth.
- Let dough rise in a warm place until doubled in size, about 1 hour.
- Roll out, cut shapes, and allow to rise again for 30 minutes.
Make the Filling:
- Heat cream and vanilla until hot. Let steep, then mix with egg yolks and sugar. Cook until thickened. Chill.
Fry the Donuts:
- Heat oil to 350°F and fry donuts until golden. Drain and cool.
Assemble the Donuts:
- Fill a piping bag with custard and inject into each donut.
- Sprinkle tops with sugar and caramelize with a torch.
Notes
This recipe blends the creamy indulgence of crème brûlée with the satisfying texture of donuts. Perfecting the caramelized sugar topping will give these donuts their characteristic crunch and elevated flavor, making them an unforgettable treat.
