Crème Brûlée Donuts Fusion (Printable Version)

Soft donuts with vanilla custard filling and a crunchy caramelized sugar crust for a decadent bite.

# What You'll Need:

→ Donut Dough

01 - 3 and 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 and 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon fine sea salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/3 cup unsalted butter, softened
08 - Vegetable oil, for frying

→ Vanilla Custard Filling

09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla bean paste or vanilla extract
15 - Pinch of salt

→ Brûlée Topping

16 - 3/4 cup granulated sugar

# How to Make It:

01 - In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, active dry yeast, and fine sea salt. Add lukewarm whole milk and large eggs. Mix on low speed until ingredients begin to combine. Gradually incorporate softened unsalted butter, one tablespoon at a time. Continue mixing until the butter is fully blended into the dough.
02 - Knead the dough on medium speed for 10 minutes, until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 and 1/2 hours.
03 - On a lightly floured surface, roll the dough to 1/2-inch thickness. Cut out 3-inch rounds using a cookie cutter. Arrange on parchment-lined trays, cover, and allow to rise for 30 minutes until slightly puffy.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry donuts in batches, 2 to 3 minutes per side, until golden brown. Remove with a slotted spoon and place on paper towels to drain. Let donuts cool completely.
05 - Heat whole milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt until smooth. Gradually pour the hot milk into the egg yolk mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking continuously, until thickened, about 2 to 3 minutes. Remove from heat; stir in unsalted butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and chill until cold.
06 - Fill a piping bag fitted with a medium round tip with the chilled custard. Poke a hole in the side of each donut and pipe in vanilla custard until the donut feels slightly full.
07 - Dip or sprinkle each donut top with a thin, even layer of granulated sugar. Using a kitchen torch, caramelize the sugar until it is deeply golden and forms a crisp, crackling crust. Allow to cool briefly before serving.

# Expert Insights:

01 -
  • Uses everyday pantry and fridge staples you likely already have
  • Brings together two iconic desserts into one jaw dropping treat
  • Perfect for sharing at brunches or special gatherings
  • No need to drive across town for gourmet donuts(all the magic happens at home)
02 -
  • Donuts stay freshest filled just before serving
  • The custard can be made a day in advance and kept chilled
  • Brûlée sugar topping should be torched shortly before eating for maximum crunch
03 -
  • Patience is your friend(a slow cold rise in the fridge makes the dough even fluffier)
  • Do not skip weighing your ingredients for donut perfection every time
  • Brûlée toppings can stick or burn if the sugar layer is too thick so go very light and even
  • Give your mixer and bowl a generous grease before rising the dough to prevent sticking terribly

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