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Creamy Irresistible Crème Brûlée Doughnuts Recipe Easy Homemade Delight

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A decadent mashup of crisp caramelized sugar top of crème brûlée and the pillowy softness of fresh doughnuts, filled with luscious vanilla custard and topped with a signature brûlée crust.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 ¼ tsp (7 g) instant yeast
  • 1 cup (240 ml) warm whole milk (can substitute almond or oat milk for dairy-free)
  • 4 tbsp (56 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp salt
  • Vegetable oil for frying (neutral oil like canola or sunflower)
  • 1 ½ cups (360 ml) whole milk (for custard)
  • ½ cup (120 ml) heavy cream
  • ⅔ cup (130 g) granulated sugar (for custard)
  • 4 large egg yolks
  • 1 tbsp vanilla bean paste or extract
  • 3 tbsp (24 g) cornstarch
  • ¼ tsp salt (for custard)
  • About 1 cup (200 g) granulated sugar for torching

Instructions

  1. Make the Dough: In a large bowl, combine 2 ½ cups (310 g) of the flour with the yeast, sugar, and salt. Warm the milk to about 110°F (43°C). Slowly add milk and eggs to the flour mixture, stirring until combined. Add softened butter and continue mixing. Knead with a stand mixer dough hook on medium for 7-8 minutes, gradually adding remaining flour until dough is soft but not sticky. Alternatively, knead by hand on a floured surface for 10 minutes, adding flour as needed.
  2. Proof the Dough: Place dough in a greased bowl, cover with damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  3. Prepare the Vanilla Custard Filling: Whisk egg yolks and sugar until pale. Heat milk, cream, vanilla, and salt in a saucepan until steaming (do not boil). Slowly pour hot milk mixture into yolks, whisking constantly. Return to saucepan and cook on low-medium heat, whisking until thickened (5-7 minutes). Remove from heat, strain through sieve, cover with plastic wrap touching surface, and chill at least 2 hours.
  4. Shape and Fry Doughnuts: Roll dough on floured surface to ½ inch thickness. Cut doughnuts with 3-inch cutter. Place on parchment-lined tray, cover loosely, and let rise 30 minutes. Heat oil to 350°F (175°C). Fry doughnuts in batches 1-2 minutes per side until golden. Drain on paper towels.
  5. Fill Doughnuts: Fill a piping bag with chilled custard. Poke hole in side of each doughnut and pipe custard inside until slightly firm to touch but not bursting.
  6. Caramelize the Sugar: Sprinkle granulated sugar on top of each filled doughnut. Use kitchen torch to melt and caramelize sugar until crisp and golden. Let cool briefly before serving.

Notes

Use fresh eggs and real vanilla bean paste for authentic flavor. Maintain oil temperature at 350°F (175°C) for best frying results. Chill custard thoroughly to prevent runny filling. Use a kitchen torch for perfect caramelized sugar topping; a broiler can be a substitute but watch carefully. Dough should be soft and slightly tacky but not sticky. Gradually add flour when kneading to avoid dense doughnuts.

Nutrition

Keywords: crème brûlée doughnuts, custard filled doughnuts, homemade doughnuts, vanilla custard, caramelized sugar topping, easy doughnut recipe, fried doughnuts, dessert doughnuts

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