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Crème Brûlée Donuts: Soft, Pillowy, and Crunchy Perfection

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Crème brûlée donuts offer a delightful contrast of textures: soft, fried dough, creamy pastry filling, and a crisp caramel shell. This recipe guides beginners through creating this decadent treat.

Ingredients

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  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons instant yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, softened
  • ¾ cup warm water or warm milk
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups whole milk (for pastry cream)
  • 6 large egg yolks (for pastry cream)
  • ½ cup granulated sugar (for pastry cream)
  • ¼ cup cornstarch (for pastry cream)
  • 2 tablespoons unsalted butter (for pastry cream)
  • 1 cup granulated sugar (for caramel topping)
  • ¼ cup chopped nuts (optional, for garnish)
  • ½ teaspoon cinnamon or nutmeg (optional, for garnish)
  • 2 tablespoons cocoa powder (optional, for flavor variation in pastry cream)
  • 1 teaspoon almond, coconut, or hazelnut extract (optional, for flavor variation in pastry cream)
  • 2 tablespoons rum or brandy (optional, for pastry cream)

Instructions

Donut Dough:

  1. Activate Yeast: Combine instant yeast with warm water and let it sit for 10 minutes until foamy. This ensures the yeast is active.
  2. Mix Dry Ingredients: In a stand mixer, mix flour, sugar, and salt.
  3. Add Yeast Mixture: Slowly add the foamy yeast mixture to the dry ingredients.
  4. Incorporate Eggs: Gradually add eggs, mixing thoroughly after each addition.
  5. Add Butter and Flavorings: Add room temperature butter, lemon zest, and vanilla extract (if using) and knead until smooth and elastic.
  6. First Rise: Refrigerate the dough overnight or let it sit at room temperature for a few hours until it doubles in size. This allows the dough to develop flavor and rise.
  7. Shape Donuts: Divide the dough into equal parts and shape into small buns.
  8. Second Rise: Place the buns on a parchment-lined tray, cover with a towel, and let rise again until doubled.
  9. Fry Donuts: Heat oil to 350°F and fry the donuts in small batches for 2 minutes per side until golden brown.
  10. Drain: Drain the donuts on a paper towel-lined plate.

Pastry Cream:

  1. Heat Milk: Heat milk in a saucepan until hot but not boiling.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk egg yolks, sugar, and cornstarch.
  3. Temper Egg Yolks: Slowly add the hot milk to the egg mixture while whisking constantly.
  4. Cook Pastry Cream: Return the mixture to the saucepan and cook on medium heat until thickened.
  5. Add Butter and Flavorings: Remove from heat, stir in butter, and let the pastry cream cool to room temperature. Add rum, brandy, or other extracts if desired. Transfer to a piping bag.

Caramel Topping:

  1. Caramelize Sugar: Caramelize sugar using a kitchen torch or the wet caramel method (heating sugar with water until golden brown).
  2. Fill Donuts: Pipe the cooled pastry cream into the fried donuts through a small hole.
  3. Dip Donuts: Dip the donuts in the caramel mixture and allow the caramel to harden.
  4. Garnish (Optional): Garnish with chopped nuts, cinnamon, or nutmeg.
  5. Serve: Serve and enjoy the combination of soft donut, creamy filling, and crispy caramel topping.

Notes

  • Ensure yeast is active for proper rising.
  • Use a candy thermometer for accurate oil and caramel temperatures.  
     
  • Whisk pastry cream constantly to prevent lumps.
  • Let donuts cool slightly before filling.
  • Work quickly when dipping in caramel.

Find it online: https://marcelarecipes.com/creme-brulee-donuts-soft-pillowy-and-crunchy-perfection/