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
Scale
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
