Imagine the delightful crunch of a perfectly caramelized sugar shell giving way to a rich, velvety vanilla custard, all nestled within a light, fluffy donut. These Homemade Crème Brûlée Donuts offer an irresistible symphony of textures and flavors.
They are a true labor of love, bringing together the classic elegance of crème brûlée with the comforting charm of a fresh donut. Get ready to create a dessert that will truly impress everyone at your table, making memories with every delicious bite.
Table of Contents
Why You’ll Love This Recipe
- These Homemade Crème Brûlée Donuts offer an unparalleled gourmet experience right from your kitchen.
- Enjoy the perfect blend of crispy caramel, creamy custard, and soft donut in every bite.
- It’s a wonderful project for family baking, creating cherished memories together.
- Surprisingly simple to make with clear instructions, even for novice bakers.
Ingredients You’ll Need
Crafting the perfect Homemade Crème Brûlée Donuts begins with selecting the finest ingredients. Quality truly shines through in every layer, from the tender dough to the luscious vanilla bean custard. Think of these as foundational elements, bringing life and love into your kitchen.
For the Donut Dough:
- Warm Milk: 1 cup (240ml), whole milk preferred, warmed to 105-115°F (40-46°C).
- Active Dry Yeast: 2 ¼ teaspoons (one standard packet).
- Granulated Sugar: ¼ cup (50g) for the dough, plus extra for caramelizing.
- Large Eggs: 2, at room temperature, providing richness and structure.
- Unsalted Butter: ¼ cup (57g), melted and cooled slightly, enhancing tenderness.
- All-Purpose Flour: 3 ½ – 4 cups (420-480g), spooned and leveled, for a light texture.
- Salt: 1 teaspoon, balancing the sweetness.
- Vegetable Oil: For frying, about 6-8 cups, ensuring proper submersion.
For the Vanilla Bean Custard Filling:
- Whole Milk: 1 ½ cups (360ml), lending a creamy base.
- Heavy Cream: ½ cup (120ml), for extra decadence.
- Vanilla Bean: 1, split lengthwise and scraped, for authentic flavor. (Or 2 teaspoons vanilla extract for a more accessible option).
- Large Egg Yolks: 5, providing richness and thickening power.
- Granulated Sugar: ½ cup (100g), for sweetness.
- Cornstarch: ¼ cup (30g), creating a smooth, stable custard.
- Unsalted Butter: 2 tablespoons (28g), cubed and cold, for silkiness.
Substitutions & Variations
While the classic Homemade Crème Brûlée Donuts recipe offers pure indulgence, my family often enjoys exploring healthier twists without sacrificing flavor. These small adjustments can make a big difference, allowing you to enjoy these treats a little more often.
- Whole Wheat Flour: For a boost of fiber, substitute up to half of the all-purpose flour with white whole wheat flour. This maintains a softer crumb than regular whole wheat.
- Baked Not Fried: Instead of frying, bake your donuts! After shaping, place them on a parchment-lined baking sheet, let them rise for another 20 minutes, then bake at 375°F (190°C) for 10-12 minutes, or until golden.
- Reduced Sugar Custard: You can slightly reduce the sugar in the custard by a quarter, allowing the vanilla to truly shine through.
- Dairy-Free Milk: For a dairy-free version, use unsweetened almond or oat milk in both the dough and custard. Use a plant-based butter alternative as well.
Note: This video is for demonstration purposes and may use a slightly different methode.
While the classic Homemade Crème Brûlée Donuts recipe offers pure indulgence, my family often enjoys exploring healthier twists without sacrificing flavor. Check out this recipe for Homemade Chocolate Glazed Donuts for an alternative that maintains the joy of baking.
Equipment You’ll Need
Having the right tools makes the process of creating these exquisite Homemade Crème Brème Brûlée Donuts so much more enjoyable. It’s like having extra sets of hands in the kitchen, making everything smoother and more efficient, just as my grandmother taught me.
- Stand Mixer: With a dough hook attachment, for effortless kneading.
- Large Mixing Bowls: For proofing dough and preparing custard.
- Rolling Pin: To achieve an even dough thickness.
- Donut Cutter: Or a round cookie cutter (3-inch) and a smaller cutter (1-inch) for the donut holes.
- Deep Pot or Dutch Oven: For frying the donuts safely.
- Candy Thermometer: Crucial for maintaining optimal oil temperature.
- Slotted Spoon or Spider Skimmer: For transferring fried donuts.
- Wire Rack: For cooling donuts, allowing air circulation.
- Medium Saucepan: For making the custard.
- Whisk: For smooth custard.
- Fine Mesh Sieve: To strain the custard, ensuring ultimate silkiness.
- Piping Bag: With a long, thin piping tip for filling the donuts.
- Kitchen Torch: Essential for caramelizing the sugar topping.
Step-by-Step Instructions
Crafting these Homemade Crème Brûlée Donuts is a culinary journey, much like tracing my family’s heritage through cherished recipes. Take your time, enjoy each step, and infuse your creations with love. The result will be a treat that everyone will adore.
Step 1: Activate the Yeast & Prepare the Dough
- In the bowl of your stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add ¼ cup of granulated sugar, eggs, and melted butter to the yeast mixture. Mix gently.
- Gradually add 3 ½ cups of flour and salt. Mix on low speed with the dough hook until a shaggy dough forms.
- Increase speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If too sticky, add the remaining flour, one tablespoon at a time.
- Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This crucial step ensures light and airy Homemade Crème Brûlée Donuts.
Step 2: Make the Vanilla Bean Custard
- While the dough rises, prepare your custard. In a medium saucepan, combine milk, heavy cream, and the scraped vanilla bean seeds (and pod, if using). Heat over medium heat until simmering gently, but do not boil. Remove from heat.
- In a separate bowl, whisk together egg yolks, ½ cup granulated sugar, and cornstarch until light and creamy.
- Gradually temper the egg mixture by slowly whisking about half of the hot milk mixture into the egg mixture. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium-low heat.
- Whisk continuously for 5-7 minutes, until the custard thickens significantly and coats the back of a spoon. Do not boil.
- Remove from heat, discard the vanilla bean pod, and stir in the cold cubed butter until fully incorporated and smooth.
- Pour the custard through a fine-mesh sieve into a clean bowl. This ensures an incredibly silky custard for your Homemade Crème Brûlée Donuts.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until thoroughly chilled and firm.
Step 3: Shape and Fry the Donuts
- Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface.
- Using a rolling pin, roll the dough to about ½-inch thickness.
- Use a 3-inch donut cutter (or round cookie cutter) to cut out donut shapes. You should get 10-12 donuts. Gather scraps, knead gently, and re-roll once to cut out more.
- Place the cut donuts (and holes, if frying) on parchment-lined baking sheets, leaving space between each. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until visibly puffy. This second rise is key for fluffy Homemade Crème Brûlée Donuts.
- Heat vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining it is crucial.
- Carefully lower 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
- Remove fried donuts with a slotted spoon or spider skimmer and place them on a wire rack set over a baking sheet to drain excess oil. Let them cool completely.
Step 4: Fill and Caramelize
- Once the donuts are completely cool and the custard is well-chilled, transfer the custard to a piping bag fitted with a long, thin tip.
- Carefully insert the tip into the side of each donut and pipe in the custard until the donut feels weighty and plump.
- Place the filled Homemade Crème Brûlée Donuts on a baking sheet. Sprinkle a generous layer of granulated sugar evenly over the top of each donut.
- Using a kitchen torch, caramelize the sugar topping until it forms a crisp, golden-brown crust. Work quickly and evenly to prevent burning.
- Serve immediately to enjoy the delightful crunch of the freshly torched sugar on your glorious Homemade Crème Brûlée Donuts!
Crafting these Homemade Crème Brûlée Donuts is a culinary journey, much like tracing my family’s heritage through cherished recipes. If you’re looking for a simpler process, you might also enjoy making Easy Homemade Glazed Donuts that capture the same sweet essence.
Pro Tips for Success
Achieving perfection with these Homemade Crème Brûlée Donuts means paying attention to a few crucial details. These small efforts elevate your baking from good to truly exceptional, ensuring every bite is a triumph.
- Dough Hydration: Don’t add too much flour during kneading. A slightly sticky dough often yields a much softer donut. Trust the process and your stand mixer to do the work.
- Oil Temperature is Key: Use a candy thermometer to maintain a consistent oil temperature of 350°F (175°C). Too low, and donuts absorb too much oil; too high, and they burn before cooking through.
- Custard Consistency: Whisk the custard constantly over medium-low heat. If it lumps, pass it through a fine-mesh sieve twice for ultimate smoothness.
- Temper Eggs Properly: Always temper your egg yolks by gradually adding hot milk. This step prevents scrambling and ensures a velvety custard for your Homemade Crème Brûlée Donuts.
- Even Sugar Layer: For the perfect caramelization, ensure an even, thin layer of sugar on top of the filled donut. Too much, and it’s hard to melt; too little, and the crunch isn’t satisfying.
- Torch Technique: Keep the kitchen torch moving in small, circular motions. Watch the sugar carefully as it melts and caramelizes to a beautiful amber.
Storage & Reheating Tips
While these Homemade Crème Brûlée Donuts are absolutely best enjoyed fresh, warm from their caramelization, you can certainly store them to savor a bit longer. My advice is always to make them and share them on the same day for the best experience.
- Storage: Store leftover filled donuts in an airtight container in the refrigerator for up to 2 days. The caramel crust will soften over time due to moisture from the custard.
- Reheating (Partial): If you wish to recapture some of the crispness, you can sprinkle a fresh layer of sugar on top of a refrigerated donut and re-torch it briefly. This works best if the donut hasn’t been stored for too long.
- Freezing: I don’t recommend freezing these particular Homemade Crème Brûlée Donuts. The custard’s texture can change, and the caramelized topping will not hold up well. Enjoy them fresh!
While these Homemade Crème Brûlée Donuts are absolutely best enjoyed fresh, warm from their caramelization, you can certainly store them to savor a bit longer. For a different take on donuts, consider trying Homemade Cake Donuts that are perfect for any occasion.
What to Serve With This Recipe
These glorious Homemade Crème Brûlée Donuts are a star on their own, a testament to delicious family baking. However, for a balanced and delightful spread, my family often pairs them with lighter, healthier complements that allow their richness to truly shine without overwhelming the palate.
- Fresh Berry Salad: A simple bowl of mixed berries (strawberries, blueberries, raspberries) provides a refreshing contrast and a burst of natural sweetness.
- Aromatic Coffee or Tea: A strong black coffee or a delicate herbal tea cuts through the sweetness and richness beautifully, enhancing the overall experience of these Homemade Crème Brûlée Donuts.
- Light Yogurt Parfait: Layer Greek yogurt with granola and fruit for a breakfast or brunch pairing that offers protein and a lighter texture.
- Roasted Vegetables (for a savory balance): If serving at brunch, a side of lightly seasoned roasted asparagus or cherry tomatoes can provide a savory counterpoint.
Frequently Asked Questions (FAQ)
Can I bake these Homemade Crème Brûlée Donuts instead of frying them?
Yes, you absolutely can! For a lighter version of these Homemade Crème Brûlée Donuts, after the second rise, bake them at 375°F (190°C) for 10-12 minutes, or until golden brown. They will be delicious, though they’ll have a slightly different texture than fried donuts. Ensure they are fully cooled before filling.
How do I achieve the perfect caramelized topping?
The key to a perfect caramelized topping on your Homemade Crème Brûlée Donuts lies in an even layer of granulated sugar and a good kitchen torch. Sprinkle a generous, even layer of sugar on the donut. Keep the torch moving constantly in small circles, holding it a few inches away.
Watch carefully; the sugar will bubble and turn amber quickly. Avoid burning by moving the flame. Practice makes perfect!
Can I make the custard ahead of time?
Yes, making the custard ahead is highly recommended! You can prepare the vanilla bean custard up to 2-3 days in advance. Store it in an airtight container in the refrigerator, with plastic wrap pressed directly onto the surface to prevent a skin from forming. Just give it a good whisk before transferring it to your piping bag to ensure it’s perfectly smooth for your Homemade Crème Brûlée Donuts.
Homemade Crème Brûlée Donuts are a delightful pastry that combines the classic elements of the traditional French dessert crème brûlée with the soft, fluffy texture of donuts. The process involves creating a rich custard filling and a crispy caramel topping, resulting in a treat that is as visually appealing as it is delicious; learn more about these culinary trends in this doughnut article.
Final Thoughts
Creating these Homemade Crème Brûlée Donuts feels like weaving a tapestry of warmth and shared joy in my kitchen. It’s a reminder of the beautiful legacy of family recipes, bringing people together around a table filled with love and deliciousness. This is more than a dessert; it’s an experience, a memory in the making, and a testament to the joy of baking with heart.
Nutrition Information (per serving)
(Estimated per serving, based on 12 donuts)
| Calories | 380-420 kcal |
| Total Fat | 20-25g |
| Saturated Fat | 10-12g |
| Cholesterol | 150-180mg |
| Sodium | 180-200mg |
| Total Carbohydrates | 45-50g |
| Dietary Fiber | 1-2g |
| Total Sugars | 28-32g |
| Protein | 8-10g |
Homemade Crème Brûlée Donuts
Ingredients
Method
- Activate the yeast by combining warm milk and yeast, let sit until foamy. Mix in sugar, eggs, and butter. Gradually add flour and salt, then knead until smooth and elastic.
- Prepare the custard by combining milk, cream, and vanilla bean in a saucepan; heat until simmering. Whisk together egg yolks, sugar, and cornstarch in a separate bowl. Temper the egg mixture with hot milk, then cook until thickened.
- Shape and rise the donuts, then fry in oil heated to 350°F until golden brown. Let cool completely on a wire rack.
- Fill cooled donuts with custard using a piping bag. Sprinkle sugar on top and caramelize with a kitchen torch until golden brown.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
