Name: Crème Brûlée Doughnuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: French-Inspired
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup warm milk (110°F); 1/4 cup granulated sugar; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 2 large eggs; 1/4 cup unsalted butter (softened); oil for frying; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; 1/2 cup granulated sugar (for torching tops)

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If you’ve ever dreamed of the silkiest French custard and the pillowy softness of a perfectly fried pastry coming together in one irresistible treat, then this Crème Brûlée Doughnuts Recipe is your new dessert obsession. Imagine biting through a crackly caramelized sugar crust, revealing luscious vanilla pastry cream nestled inside a fresh, golden doughnut. Each bite captures that iconic crème brûlée experience with a comforting, bakery-style twist you can easily master at home.

Crème Brûlée Doughnuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Crème Brûlée Doughnuts Recipe lies in using simple, familiar ingredients that each play a crucial role. From tender dough to the rich, creamy filling and their signature caramelized tops, every element matters for creating a truly show-stopping treat.

Active Dry Yeast: This is the essential leavener that gives the doughnuts their light, airy texture.
Warm Milk (110°F): Milk feeds the yeast and tenderizes the dough, making for a richer crumb.
Granulated Sugar: Used throughout the dough, pastry cream, and as the brûlée topping for a signature sweet crunch.
All-Purpose Flour: The backbone of the doughnuts, all-purpose flour keeps the texture soft yet sturdy enough to hold all that custard.
Salt: Just a little goes a long way to balance sweetness and amplify the flavors.
Eggs: Both in the dough and the pastry cream, eggs add richness and help bind everything together.
Unsalted Butter (softened): Adds moisture and luxurious flavor to both the dough and pastry cream.
Oil for Frying: Choose a neutral oil like canola or vegetable for clean-flavored, golden-brown doughnuts.
Whole Milk (for Pastry Cream): The full-fat content ensures a silky, decadent custard filling.
Cornstarch: Thickens the pastry cream to a pipeable, creamy consistency.
Large Egg Yolks: Create that creamy, rich mouthfeel in the custard filling—a non-negotiable for true crème brûlée flavor.
Vanilla Extract: Adds aromatic warmth and gorgeous depth to the pastry cream.
Granulated Sugar (for Brûlée): A final sprinkling, torched to crunchy, golden perfection for that iconic glassy top.

How to Make Crème Brûlée Doughnuts Recipe

Step 1: Prepare the Doughnut Dough

Start by mixing your yeast with warm milk and just a pinch of sugar. This gives the yeast a speedy wake-up call, and you’ll know it’s ready when it’s all foamy after 5 to 10 minutes. Next, gather your flour, salt, the rest of the sugar, eggs, softened butter, and your bubbly yeast-milk mixture in a large bowl. Knead it for eight to ten minutes by hand or with a dough hook until you have a smooth, stretchy dough. Now, let it rest in a warm, draft-free corner for about 1 to 1.5 hours—until it’s doubled in size and begging to be shaped!

Step 2: Shape and Proof the Doughnuts

Once your dough has risen, gently punch it down and turn it onto a lightly floured surface. Roll it out to about 1/2-inch thickness, aiming for evenness so the doughnuts fry up beautifully. Use a 3-inch round cutter to punch out your doughnut rounds, then arrange them on a parchment-lined baking sheet. Cover them with a clean towel and let them puff up again for another 30 to 45 minutes. This second rise ensures your doughnuts will be extra light and fluffy.

Step 3: Fry the Doughnuts

Heat your oil to 350°F—use a candy thermometer for accuracy, as the right temperature makes all the difference. Fry your doughnuts in small batches, about one to two minutes per side, until they’re an irresistible deep golden brown. Don’t overcrowd the pot, or the temperature may drop and make the doughnuts greasy. Transfer them to a wire rack to cool (they’ll smell divine at this point, but hold off on sneaking a bite—trust me!)

Step 4: Make the Pastry Cream

While the doughnuts cool, get your pastry cream going. Gently warm two cups of whole milk until steaming, not boiling—this helps everything come together smoothly later. In a separate bowl, whisk together your sugar, cornstarch, and four egg yolks until glossy and combined. Slowly drizzle in the hot milk while whisking, then return the whole mixture to your saucepan. Stir constantly over medium heat until thickened to a puddinglike consistency (two or three minutes will do). Finish with vanilla and a pat of butter for extra richness, then let it cool fully before loading into a piping bag.

Step 5: Fill and Brûlée the Doughnuts

When both your doughnuts and pastry cream are cool, make a small hole in the side of each doughnut using a paring knife or skewer. Pipe in enough pastry cream to almost burst the doughnuts—but stop just in time! Dip each top into a shallow bowl of granulated sugar and use a kitchen torch to caramelize the sugar until crackly and golden. Go slowly for even caramelization. Let that caramelized crust cool for a couple of minutes, so it gets perfectly crisp.

How to Serve Crème Brûlée Doughnuts Recipe

Garnishes

Garnish your Crème Brûlée Doughnuts Recipe with a dusting of powdered sugar around the caramelized top for a dramatic accent. For a touch of elegance, you can also finish with edible flowers or a sprinkle of finely grated orange zest to complement the custardy vanilla center.

Side Dishes

Serve these doughnuts with a fresh fruit salad or a bowl of ripe berries to balance the rich custard. If you’re hosting brunch, pair them with a velvety café au lait or robust espresso—crème brûlée meets classic French café vibes for a memorable treat.

Creative Ways to Present

Make your Crème Brûlée Doughnuts Recipe the star of a dessert board alongside chocolate truffles and macarons for a French-inspired tasting. Or, serve individually on elegant plates, placing each doughnut atop a drizzle of berry coulis for a contemporary, restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover doughnuts (a rare but happy situation), store them in an airtight container at room temperature for up to one day. The caramelized tops will lose some crunch, but the custard center will keep them decadently moist.

Freezing

For longer storage, freeze the unfilled doughnuts once cooled—just wrap tightly in plastic wrap and then a zip-top bag. Thaw completely at room temperature, then fill and brûlée just before serving for best texture. Avoid freezing filled doughnuts, as the pastry cream and sugar topping don’t fare well in the freezer.

Reheating

To revive day-old doughnuts, a few seconds in the microwave will soften them, but remember, the signature brûlée crunch is best enjoyed fresh. If you’ve frozen the plain doughnuts, reheat gently in a low oven to bring back that lovely pillowy texture before filling them.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly in this Crème Brûlée Doughnuts Recipe. Simply mix it with the flour instead of blooming it in warm milk, and proceed as directed.

What if I don’t have a kitchen torch?

If a torch isn’t available, you can brûlée the sugar under a closely watched broiler for a few seconds. Just be sure to keep a careful eye, as sugar can burn quickly!

How do I keep the doughnuts from becoming greasy?

Always fry at the correct temperature—350°F is key for this Crème Brûlée Doughnuts Recipe. If your oil is too cool, the doughnuts will absorb too much oil and turn greasy. Using a candy thermometer helps maintain consistency.

Can I make the pastry cream in advance?

Definitely! The pastry cream can be made up to two days ahead—just keep it refrigerated in an airtight container. Whisk briefly before piping to restore its creamy texture.

What’s the best way to fill the doughnuts evenly?

Use a piping bag fitted with a round tip to fill each doughnut, gently squeezing until you feel it plump—stop before it starts oozing out to keep everything tidy and delicious.

Final Thoughts

If you love French desserts or simply want to wow your friends and family, you can’t go wrong with this Crème Brûlée Doughnuts Recipe. Every bite is a celebration of sweet, creamy, and crispy textures, and it’s a joy to make and share. Give these a try—you’ll have everyone asking for seconds!

Crème Brûlée Doughnuts Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 2 hours 30 minutes (including rising and cooling time)
Yield: 12 doughnuts 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of classic French crème brûlée and fluffy doughnuts with this irresistible recipe. These homemade treats feature a luscious pastry cream filling and a torched sugar topping for a delightful twist on a beloved dessert.

Ingredients

Scale

For the Doughnuts:

2 1/4 teaspoons active dry yeast
1/2 cup warm milk (110°F)
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter (softened)
oil for frying

For the Pastry Cream Filling:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Brûlée Topping:

1/2 cup granulated sugar (for torching tops)

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Instructions

Make the Doughnuts: In a small bowl, mix the yeast with warm milk and a pinch of sugar. Let sit for 5–10 minutes until foamy. In a large mixing bowl, combine the flour, salt, remaining sugar, eggs, butter, and yeast mixture. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 to 1.5 hours or until doubled in size. Roll out the dough on a lightly floured surface to about 1/2-inch thick. Cut out 3-inch rounds and place on a parchment-lined tray. Cover and let rise again for 30–45 minutes. Heat oil in a deep fryer or pot to 350°F (175°C). Fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Transfer to a wire rack to cool.
Make the Pastry Cream: In a saucepan, heat the milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return to the saucepan and cook over medium heat, whisking until thickened (2–3 minutes). Remove from heat and stir in vanilla and butter. Let cool completely before transferring to a piping bag.
Assemble the Doughnuts: Once doughnuts are cool, use a small knife to make a hole in the side of each doughnut. Pipe in the pastry cream until filled. Dip the tops of the filled doughnuts in granulated sugar, then use a kitchen torch to caramelize the sugar until golden and crisp. Let cool for 1–2 minutes before serving.