Crème Brûlée Donuts Recipe
Prep Time:
3 hours, 30 minutes
Cook Time:
30 minutes
Servings:
12 donuts
Ingredients
  • :::For the donuts::
  • 2¼ teaspoons (one packet) instant yeast
  • 3½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1½ teaspoons salt
  • ⅔ cup whole milk, lukewarm
  • 3 eggs
  • 6 tablespoons unsalted butter, at room temperature
  • 2 eggs
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup sugar
  • ¼ cup water
  • ⅛ teaspoon salt
  • Canola or vegetable oil
Directions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the yeast, flour, sugar, and salt until combined.
  2. Add the lukewarm milk and eggs and mix on low speed until the dough comes together (2-3 minutes).
  3. Mix in the butter until fully incorporated and continue mixing on low until a soft dough forms (another 2-3 minutes).
  4. Lightly grease a clean bowl.
  5. Add the dough to the greased bowl and cover with plastic wrap. Let sit in a warm place until the dough has doubled in size, 1-2 hours.
  6. While the dough is rising, make the pastry cream. In a medium bowl whisk together the eggs, sugar, cornstarch, and salt.
  7. Heat the milk and vanilla extract in a medium saucepan over medium heat until bubbles just start to form around the edges and the milk is steaming, but do not boil.
  8. Whisking continuously, carefully pour the milk mixture into the bowl with the eggs until well combined.
  9. Pour the mixture back into the saucepan and heat over medium heat, whisking constantly until the mixture thickens and comes to a boil, then boil for an additional 15 seconds until the cream is thick and glossy.
  10. Remove from the heat, then add in the butter and mix until melted and combined.
  11. Pass the cream through a strainer over a bowl to make sure there are no lumps.
  12. Cover the bowl with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
  13. Once the donut dough has risen, turn it out onto a lightly floured surface and roll it out until it is about ½ inch thick.
  14. Use a 3-inch lightly-floured biscuit cutter (or the edge of a glass) to cut rounds from the dough. Knead and roll out the remaining dough and continue rolling and cutting rounds until you have used all the dough.
  15. Lightly grease a large baking pan.
  16. Place the cut-out rounds on the greased baking sheet. Cover with plastic wrap or a kitchen towel and allow them to rise for about an hour until doubled in size.
  17. Fill a large, heavy-bottomed pan with 3 inches of oil and heat over medium-high heat until it reaches 360 F.
  18. Carefully lower the donuts into the hot oil, making sure not to overcrowd the pan.
  19. Fry each side until golden brown, about 1-2 minutes a side.
  20. Remove the donuts to a paper towel-lined baking sheet. Repeat with all the remaining donut dough.
  21. Once the donuts are completely cool, use a skewer or a chopstick to create a hole in the side of the donuts and a pocket inside the donuts for the cream.
  22. Transfer the pastry cream to a pastry bag fitted with a piping tip. Fill the donuts with the cream until they feel heavy.
  23. In a medium, light-colored saucepan mix together the sugar, water, and salt.
  24. Heat on low heat until the sugar dissolves and the caramel reaches a golden color. Remove from the heat and immediately transfer the caramel to a separate small bowl.
  25. While still hot, carefully dip the tops of the donuts in the brûlée coating so they get a thin coating on top (Note: coating will be incredibly hot, be very careful and consider wearing gloves to protect your fingers).
  26. Let the caramel sit until it hardens, then serve the donuts.