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Irresistible crème brûlée doughnuts

Featured in Sweet bites of pure joy.

These crème brûlée doughnuts are a one-of-a-kind fusion that brings together French dessert elegance with the cozy charm of American sweets. The buttery, flavored dough is fried until golden. Inside, you'll find a luscious white chocolate custard, while the top has a crispy layer of caramel for that satisfying crunch—just like the classic crème brûlée topping. It takes time to make, but the payoff is incredible: tender doughnuts with creamy filling and a crunchy caramel layer that all create a treat you won't forget.
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alicia in the kitchen
Updated on Fri, 28 Feb 2025 22:02:35 GMT
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Crème brûlée doughnuts | Tasteofsavor.com

These French cream-filled donuts combine the best of classic beignets with crème brûlée's elegant caramelized finish. Each golden pastry delivers the perfect balance between rich vanilla custard and a delicate crisp caramel shell.

Key Ingredients Guide

  • Fresh Yeast - Creates lighter, airier dough than dried yeast
  • Whole Milk - Essential for rich, tender donuts
  • Vanilla Bean - Use real vanilla pods for authentic flavor
  • White Chocolate - Adds silky smoothness to the custard filling

Step-by-Step Method

1. Making the Dough
  • Activate yeast in warm milk with sugar
  • Add dry ingredients gradually
  • Knead until smooth and elastic
  • Dough should be soft but not sticky
2. Preparing the Custard
  • Heat milk to first boil with vanilla
  • Whisk egg yolks and sugar until pale
  • Add cornstarch gradually
  • Stream in hot milk while whisking
3. Caramel Coating
  • Watch caramel color carefully
  • Dip at amber stage
  • Work quickly before hardening

Filling Technique

Use a long-tipped pastry nozzle inserted deep into each donut to ensure even custard distribution from center to edge.

Serving Window

Serve within two hours of assembly for optimal texture contrast between crisp caramel and creamy filling.

Crème Brûlée Donut Recipe | Gourmet French Fusion Dessert Pin it
Crème Brûlée Donut Recipe | Gourmet French Fusion Dessert | Tasteofsavor.com

Storage Instructions

Store components separately - keep donuts at room temperature, custard chilled, and caramelize just before serving.

Frequently Asked Questions

→ Can I make the dough ahead of time?
Yes, you can let the dough rise slowly in the fridge overnight. Make sure to leave it out for an hour before using it.
→ What kind of oil should I fry them in?
A neutral oil like sunflower oil or grapeseed oil works best for frying doughnuts.
→ How long can I store these doughnuts?
They're best freshly made on the same day, but you can store them in the fridge for up to 24 hours. The caramel topping might lose its crunch over time.
→ Can I swap the white chocolate in the custard?
Absolutely. Try milk or dark chocolate, or skip the chocolate altogether for a lighter custard.
→ How do I know if the oil is ready for frying?
Use a cooking thermometer, or drop a small piece of dough in. If it floats up with gentle bubbling, it's ready.

Crème brûlée doughnuts

Soft doughnuts stuffed with silky white chocolate custard and topped off with a crispy, caramelized crust.

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: French-American Fusion

Yield: 12 Servings (12 doughnuts)

Dietary: Vegetarian

Ingredients

→ For the Dough

01 200g of milk
02 9g of dry yeast
03 2 large eggs
04 500g of all-purpose flour
05 3g of salt
06 1 tablespoon of any preferred liqueur
07 75g of sugar
08 100g of softened butter

→ For the Pastry Cream

09 100g of white chocolate
10 100g of softened butter
11 500ml of milk
12 1 pinch of salt
13 40g of sugar
14 50g of cornstarch
15 1 tablespoon of vanilla extract
16 100g of egg yolks

→ For the Caramel

17 2 tablespoons of water
18 350g of sugar

Instructions

Step 01

Use a stand mixer to combine all the dough ingredients. Mix everything together for 12 minutes until it's nice and smooth. Let it sit and rise for about an hour, or until the dough doubles in size.

Step 02

Whisk the egg yolks, cornstarch, vanilla, and sugar in a bowl. Heat up the milk until it starts boiling, then pour it into the mixture while constantly whisking. Put it back on the stove, stirring all the time, until it thickens. Add in the white chocolate and butter, stirring till smooth, then let it cool down.

Step 03

Cut the dough into portions weighing about 45-50g each. Roll them into balls and let them rise for another 1 hour 30 minutes.

Step 04

Heat oil to a temperature between 160°C and 170°C and fry the doughnuts for around 3 minutes on each side until both sides are golden. Drain the excess oil and let the doughnuts cool.

Step 05

Fill the cooled doughnuts with the cream. To make the caramel, heat up the sugar and water until it forms caramel. Dip the tops of the doughnuts into the caramel, then let it harden.

Notes

  1. Make sure the dough is stretchy and smooth after kneading.
  2. Keeping the oil at the right temperature is key for even frying.
  3. Use the caramel fast before it hardens.

Tools You'll Need

  • Stand mixer
  • Cooking thermometer
  • Saucepan
  • Piping bag

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten
  • Eggs
  • Dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~