These Crème Brûlée Doughnuts are an elegant and indulgent twist on a classic treat, featuring a soft, pillowy dough, rich vanilla cream filling, and a crisp caramelized topping. Perfect for Hanukkah, special occasions, or anytime you’re craving a show-stopping dessert, these doughnuts offer a delicious blend of textures and flavors that will impress everyone!
Why You’ll Love This Recipe
- Decadent & luxurious – Combines soft dough, creamy filling, and crunchy caramel.
- Perfect for celebrations – Ideal for Hanukkah, parties, or brunch.
- Rich vanilla pastry cream – Infused with white chocolate for extra indulgence.
- Homemade bakery-style doughnuts – Better than store-bought!
- Fun to make – A great weekend baking project.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- 500g all-purpose flour
- 9g dry yeast
- 75g sugar
- 2 large eggs
- 100g room temperature butter
- 200g milk
- 1 tbsp alcoholic liqueur (optional, for extra flavor)
- 3g salt
For the Cream Filling:
- 500ml milk
- 100g egg yolks
- 40g sugar
- 50g cornflour
- 1 tbsp vanilla extract or paste
- A pinch of salt
- 100g white chocolate
- 100g room temperature butter
For the Caramel Coating:
- 350g sugar
- 2 tbsp water
Directions
1. Make the Dough
- In a stand mixer, combine all dough ingredients and knead for 12 minutes until smooth and elastic.
- Cover the dough and let it rise for 1 hour or until doubled in size.
2. Prepare the Cream Filling
- In a bowl, whisk together egg yolks, cornflour, sugar, vanilla extract, and salt.
- In a saucepan, bring milk to a gentle boil.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat and stir in white chocolate and butter until smooth.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator.
3. Shape & Fry the Doughnuts
- Divide the dough into 45-50g balls and place them on a baking sheet. Cover and let them rise for another 1.5 hours.
- Heat oil to 160-170°C (320-340°F).
- Fry the doughnuts for about 3 minutes per side, until golden brown.
- Drain on a paper towel and let them cool completely.
4. Fill the Doughnuts
- Transfer the chilled pastry cream to a piping bag fitted with a round tip.
- Poke a hole in each doughnut and fill with generous amounts of cream.
5. Make the Caramel Coating
- In a saucepan, heat sugar and water over medium heat until it melts and turns into a deep golden caramel.
- Dip the tops of the doughnuts into the caramel quickly and place on parchment paper to cool.
6. Serve & Enjoy
- Let the caramel set for a few minutes before serving.
- Enjoy these Crème Brûlée Doughnuts warm for the best texture!
Servings and Timing
- Servings: 12-14 doughnuts
- Prep Time: 20 minutes
- Resting Time: 2.5 hours
- Cook Time: 30 minutes
- Total Time: ~3 hours 20 minutes
Variations
- Chocolate Lover’s Twist – Replace white chocolate with dark chocolate in the filling.
- Boozy Flavor – Add a splash of rum or bourbon to the pastry cream.
- Crispier Caramel – Sprinkle the tops with extra sugar and torch for an extra brûlée crunch.
- Nutty Touch – Drizzle with toasted almond slivers after caramelizing.
Storage & Reheating
- Room Temperature: Best enjoyed fresh, but can be stored in an airtight container for up to 24 hours.
- Refrigerator: Store for up to 3 days, though the caramel may soften.
- Reheating: If needed, warm in the oven at 300°F (150°C) for 5 minutes.
FAQs
1. Can I use instant yeast instead of dry yeast?
Yes! Use 7g instant yeast and mix it directly with the flour.
2. How do I keep the caramel from hardening too fast?
Work quickly and dip one doughnut at a time. If the caramel thickens, reheat gently.
3. Can I bake these instead of frying?
Yes, but frying gives the best texture. Bake at 350°F (175°C) for 12-15 minutes instead.
4. Why is my caramel too dark or bitter?
Caramel burns quickly! Remove from heat once it turns a deep amber color.
5. How do I prevent my doughnuts from absorbing too much oil?
Make sure the oil stays at 160-170°C (320-340°F) and don’t overcrowd the pan.
6. Can I freeze the doughnuts?
Yes! Freeze unfilled doughnuts for up to 1 month and reheat before filling.
7. How do I get an even caramel coating?
Dip quickly and rotate the doughnut to coat the top evenly.
8. Can I make the dough ahead of time?
Yes! Refrigerate the dough overnight and let it come to room temperature before shaping.
9. Can I use store-bought caramel?
Yes, but homemade caramel gives the best flavor and crunch.
10. What’s the best oil for frying?
Use vegetable, canola, or peanut oil for a neutral flavor and high smoke point.
Conclusion
These Crème Brûlée Doughnuts are a true showstopper, combining fluffy dough, silky vanilla pastry cream, and a crisp caramel top. Perfect for celebrations or an indulgent weekend treat, this recipe is worth every step! Try them today and enjoy bakery-quality doughnuts at home!
Print
- Total Time: 1 hour
- Yield: 10–12 doughnuts 1x
- Diet: Vegetarian
Description
These Crème Brûlée Doughnuts are a decadent twist on the classic doughnut, featuring soft, fluffy dough, a creamy vanilla custard filling, and a crisp caramelized sugar topping. Perfect for Hanukkah celebrations, special occasions, or anytime you crave an indulgent treat, these doughnuts combine the best of French crème brûlée and deep-fried pastries!
Ingredients
For the Dough:
- 500g all-purpose flour
- 9g dry yeast
- 75g sugar
- 2 large eggs
- 100g butter, room temperature
- 200g milk
- 1 tbsp alcoholic liqueur (optional, for extra flavor)
- 3g salt
For the Cream Filling:
- 500ml milk
- 100g egg yolks
- 40g sugar
- 50g cornflour
- 1 tbsp vanilla extract/paste
- A pinch of salt
- 100g white chocolate, chopped
- 100g butter, room temperature
For the Caramel Coating:
- 350g sugar
- 2 tbsp water
Instructions
1. Prepare the Dough:
- In a stand mixer, combine all dough ingredients and knead for 12 minutes until smooth.
- Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
2. Make the Custard Filling:
- In a bowl, whisk together egg yolks, cornflour, vanilla, and sugar.
- In a saucepan, bring milk to a gentle boil. Slowly pour the hot milk into the egg mixture while whisking constantly.
- Transfer back to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat, add butter and white chocolate, and stir until smooth. Cover and chill.
3. Shape & Fry the Doughnuts:
- Divide the dough into 45-50g balls and let them rise for 1.5 hours until puffy.
- Heat oil to 160-170°C (320-340°F).
- Fry the doughnuts for about 3 minutes per side, until golden brown. Drain on paper towels and let cool.
4. Fill the Doughnuts:
- Transfer the chilled custard to a piping bag with a round tip.
- Poke a hole in each doughnut and fill with the custard until slightly overflowing.
5. Make the Caramel & Coat:
- In a dry saucepan, heat sugar and water over medium heat until it turns into a golden caramel.
- Dip the top of each doughnut into the caramel and let it harden for a crunchy brûlée topping.
Notes
- No deep-fryer? Use a heavy-bottomed pot with enough oil to submerge the doughnuts.
- Alcoholic liqueur options: Try rum, Grand Marnier, or bourbon for added depth.
- Want a torch-finished brûlée? Instead of dipping in caramel, sprinkle granulated sugar on top and use a kitchen torch to caramelize.
- Storage Tip: Best eaten fresh, but can be stored in an airtight container for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Pastry
- Method: Deep Frying, Baking
- Cuisine: French
