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)
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.
Notes
- For a shortcut, use store-bought vanilla pudding as filling.
- Best eaten the same day they are made.
- Use a candy thermometer to maintain consistent oil temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 doughnut
- Calories: 330
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
