Easy Crème Brulee Donuts – A Simple and Delicious Recipe!

Imagine a magical twist on the classic dessert—creme brulee donuts! These are not just any donuts; they’re light, fluffy yeast donuts filled with dreamy vanilla pastry cream. 

Preparing Creme Brulee Donuts is super-easy when the correct recipe is followed. 

To make these delicious creme brulee donuts, first, whisk together milk, yeast, and sugar, allowing it to sit until foamy. 

Add egg yolks and vanilla, then combine with yeast mixture, flour, butter, salt, and sugar in a mixer. Knead the soft, elastic dough and let it rise. 

Whisk sugar, salt, and cornstarch for the custard, beat egg yolks, and mix until thickened. Cut and roll dough into rounds, let them rise, and fry until golden. 

Fill with custard using a piping bag, and dip the top in caramel for a glossy finish. Repeat, and enjoy these sweet delights!

Let’s learn the recipe in detail. Also, you will learn how to store and serve this delicious donut.  

Ingredients Needed for Easy Crème Brulee Donuts

As you gather your doughnut ingredients, here are some important things to keep in mind:

Item Name	Quantity	Description
Active Dry Yeast	1 ¼ tablespoon	The yeast you use is crucial for making fluffy doughnuts. Make sure it’s fresh and active. If the yeast is old or dead, your dough won’t rise, and you’ll end up with flat doughnuts. Test your yeast before starting, and get new yeast if you need more clarification.
Milk	145 g	Use milk with some fat, like 2% or whole milk, for better results. Skim milk may need to work better. I have yet to test this recipe with non-dairy milk.
Flour	300 g	Regular, all-purpose flour is what you need for this recipe.
Eggs	2 eggs	Use large eggs at room temperature for the best results. Let them sit out for 20-30 minutes, or warm them up in a bowl of warm water before using.
Sugar	2 1/2 tablespoon	Two types of sugar are used – powdered sugar in the glaze and granulated sugar in the dough, pastry cream, and caramelized topping.
Corn Starch	15 g	This is used to thicken the pastry cream. You can use arrowroot starch as a substitute but don’t skip it. Some starch is needed for the right texture.
Canola Oil	About 2” depth	Use neutral-flavored oil like canola oil for deep-frying. Vegetable oil is also a good alternative.
Vanilla Bean Paste	10 g	This paste gives a strong vanilla flavor to those little vanilla specks in desserts. It’s cheaper than using vanilla beans. If you have vanilla beans, you can use the seeds of 1 bean instead. You can also substitute with vanilla extract, but you might need more to match the vibrant vanilla flavor – 1.5 to 2 times as much extract as vanilla bean paste.

How to Make Easy Crème Brulee Donuts (Step by Step)

Creating these delectable custard-filled brûlée donuts involves a few simple yet precise steps. The journey begins with the dough, where the magic of yeast is at play.

Dough Making

• Step 01: First, mix the milk, yeast, and a teaspoon of sugar. Leave it alone for 10-15 minutes until it gets all bubbly. Then, add the egg yolks and vanilla to this yeast mix. Stir it well.

• Step 02: Put this yeast mix, flour, butter, salt, and the rest of the sugar into your stand mixer bowl. Connect the dough hook to the mixer. Start slow, then go to medium speed until everything mixes into dough. Knead it for 5-10 minutes until the dough feels soft and stretchy.

• Step 03: Put the dough in a big, slightly greased mixing bowl. Cover it up with plastic wrap or a clean kitchen towel. Let it sit in a warm, draft-free place for 1-2 hours or until it puffs up and becomes twice its size.

Custard

• Step 01: In a bowl, mix sugar, salt, and cornstarch. In another bowl, beat the egg yolks until they’re smooth. Add the dry mix to the yolks and keep beating until everything is mixed well and turns a pale yellow, about 1 minute.

• Step 02: Heat the milk in a saucepan over medium-high heat until it’s about to simmer. Take the pan off the heat. Carefully pour this hot milk into the egg yolk mix while whisking a lot to avoid lumps. Put this mix back into the saucepan and heat it over medium heat.

• Step 03: Keep whisking and heating until it starts bubbling and becomes thick. Take the pot off the heat. Whisk in vanilla and butter until the custard is smooth. Move the custard to a bowl.

• Step 04: Cover the custard with plastic wrap, pressing it gently onto the custard’s surface to stop a skin from forming. Put it in the fridge for 1-2 hours or until it’s completely cool.

Making Donuts

• Step 01: Push the puffed-up dough down and put it on a surface with a bit of flour. Roll the dough out until it’s about 1/2″ thick.

• Step 02: Use a 3″ biscuit or cookie cutter to make rounds from the dough. Take the leftover dough, make it a ball again, and keep rolling it out to cut more rounds until you’ve used all the dough.

• Step 03: Put these rounds on a baking sheet that’s lightly greased, leaving about 1″ of space between each. Cover them with plastic wrap or a clean kitchen towel and let them rise for 20-30 minutes or until they’re twice the size.

• Step 04: Heat the oil in a big pot to 360F. Carefully put the rounds into the hot oil, working in parts. Cook for 1-2 minutes until golden brown, flip, and cook for another minute until the other side is golden. Take the rounds out with a slotted spoon and let the donuts drain on a plate lined with paper towels while you fry the rest.

Filling & Brûlée

• Step 01: Take the custard and put it into a piping bag that has a piping tip. Stick a skewer or chopstick into each donut, making a pocket for the custard. Put the piping bag into a donut and fill it with custard. Do this for all the donuts and custard.

• Step 02: Add sugar and water for the caramel (brûlée) in a small saucepan over medium-high heat. When it starts bubbling, lower the heat to medium. Heat the sugar, swirling the pan sometimes until it becomes golden. Take the pan off the heat and swirl until the color deepens.

• Step 03: Work very carefully. Dip the top of each donut into the caramel. Wear a glove for extra protection. Lift the donut from the caramel, tilt it away from your fingers, let the extra caramel drip for a few seconds, and then put the donut aside to cool.

• Step 04: Repeat this process for the other donuts. If the caramel in the pot gets too stiff, put it back on the heat and swirl the pan until it warms up and becomes less thick.

FAQs

How long can crème brulee donuts be stored?

Creme brulee donuts are best stored in an airtight container in the fridge for up to 2 days. 

To maintain freshness, avoid freezing, as it may alter the custard’s texture. For a quick refresh, zap them in the microwave for 10-20 seconds.

Can I make crème brulee donuts ahead of time?

Yes, you can make creme brulee donuts ahead of time. After frying and filling, store them in the fridge for up to 2 days. 

However, avoid caramelizing the tops until just before serving to maintain the delightful crunch.

Do I have to fry my donuts, or can I bake them?

For the desired texture and flavor, frying is recommended for creme brulee donuts. 

Baking might alter the traditional donut characteristics. The deep-frying process ensures a golden-brown exterior and a fluffy interior, contributing to the overall deliciousness of the treat.

How Do You Store and Serve Easy Crème Brulee Donuts?

Find the serving and storage tips of Creme Brulee Donuts.

Serving Tips

• Indulge in a delightful treat by pairing creme brulee donuts with a cozy pumpkin spice latte or rich hot chocolate. 

• Elevate the experience by topping the donuts with fried apples or luscious peach jam. 

• Create a perfect brunch ensemble by serving these delectable donuts alongside sizzling bacon and eggs. 

• Combining sweet, creamy donuts with warm beverages and fruity toppings creates a delightful and satisfying occasional indulgence.

Storage Tips

• Once your delightful brûlée donuts have cooled to perfection, it’s time to store them for later enjoyment. Safely tuck them into an airtight container or a roomy freezer bag, letting them chill in the fridge. 

• These golden wonders are at their absolute best within two days, preserving the freshness of the dough. When the craving strikes, a quick 10-20 seconds in the microwave works like magic, making them soft and irresistible.

• Now, about that brûlée top—don’t fret if it feels a tad sticky; it’s absorbed a hint of moisture. don’t worry; the crunch remains intact when you take that first delightful bite. Embrace the messiness; it’s part of the fun!

• Freezing the whole ensemble isn’t ideal. The custard might play tricks on you, creating an unusual texture upon thawing. 

• The unfried donuts can be frozen after cutting, and their second rise can unfold on the counter as they gracefully thaw.

Common Mistakes, Solutions, and Prevention During Crème Brulee Donuts Making

Mistakes can happen and you should learn the solutions as well to make the Creme Brulee Donuts tasty. 

Read the below solutions and prevention of the most common mistakes.

Common Mistakes	Solutions	Prevention
Yeast didn’t foam up	1. Check water temperature: Ensure it’s around 110F/40C. Too cold or too hot can affect yeast.	Proper storage: Store yeast airtight in the freezer. Check expiry dates, and keep a backup.
	2. Yeast expiration: If yeast is within date but not foaming, it might be dead. Use a backup if available.	Use-by dates: Even if not expired, yeast can die. Keep track and replace if needed.
	3. Improper storage: Yeast can die if not stored properly. Store in an airtight jar in the freezer.
Dough texture issues	1. Too sticky: Add 1 tbsp flour at a time, mixing until perfect.	Monitor consistency: Adjust flour as needed during mixing.
	2. Too dry: Add a splash of water or milk while mixing, repeating if necessary.	Texture check: Regularly check dough consistency during mixing to avoid extremes.
Dough not rising properly	1. Give more time: Sometimes, the dough just needs extra time to rise.	Observation: Snap a picture before rising to track progress.
	2. Warm environment: Ensure a warm, draft-free place for rising, like a preheated oven.	Rising environment: Use a consistently warm space, like a preheated and turned-off oven, for optimal rise.

Why is it Called Crème Brulee Donuts?

“Creme Brulee Donuts” get their name from a fancy French dessert called “Creme Brulee,” which means “burnt cream.” 

So, when you hear “Creme Brulee Donuts,” think of a perfect combo—soft, creamy, and a bit crispy. It’s like your everyday donut went to a fancy French party and returned with a new style. 

The name is like a tasty promise, inviting you to enjoy the best of both worlds, where classic donuts meet the elegance of French dessert. It’s a name that whispers, “Hey, get ready for a delicious adventure!” 

Wrap Up

I’ve explored the joy of making creme brulee donuts—creating a soft, flavorful delight. Remember the importance of proper yeast activation and dough texture. 

Share the joy of indulgence with friends and family. Embrace the kitchen magic, and don’t forget to share your delightful experiences with this recipe! 

Happy baking!

meta: Magical creme brulee donuts are light, fluffy yeast treats filled with vanilla cream. Mix ingredients, knead dough, fill, fry, dip in caramel—delicious delights! Store and serve with joy! Get the full recipe from here!