Crème Brûlée Donuts

Alright, listen up folks! Chef here, ready to blow your mind with a Crème Brûlée Donut recipe that’s gonna have everyone begging for more. This isn’t your average gas station fare, we’re talking a rich, creamy custard-filled donut with that signature crackly, caramelized sugar crust. Let's get cooking!

Crème Brûlée Donuts

Yields: Approximately 12 donuts Prep time: 45 minutes (plus chilling time) Cook time: 35 minutes (including frying)

Ingredients:

For the Doughnuts:

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (105-115°F)
• ½ cup granulated sugar
• ½ cup whole milk, warmed
• 2 large egg yolks
• ¼ cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• Vegetable oil, for frying (about 6 cups)

For the Crème Brûlée Filling:

• 1 ½ cups heavy cream
• ½ vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 6 large egg yolks
• ⅓ cup granulated sugar
• Pinch of salt

For the Caramelized Sugar Topping:

• ½ cup granulated sugar, divided (for brulee)
• Donut Pan (optional)

Equipment:

• Stand mixer with dough hook (optional, but recommended)
• Large bowl
• Plastic wrap
• Saucepan
• Whisk
• Fine-mesh sieve
• Pastry bag
• Small saucepan
• Deep-fry thermometer
• Slotted spoon or spider
• Kitchen torch (or broiler)
• Baking sheet

Instructions:

Part 1: Making the Doughnuts

1. Activate the Yeast: In the bowl of a stand mixer (or a large bowl if kneading by hand), dissolve the yeast in warm water. Let stand for 5-10 minutes until foamy.
2. Combine Wet Ingredients: Add the sugar, warmed milk, egg yolks, melted butter, and vanilla extract to the yeast mixture. Mix until well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the dough hook (or by hand) until a soft, slightly sticky dough forms.
4. Knead the Dough: If using a stand mixer, knead the dough on medium speed for 6-8 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Punch Down and Shape: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about ½-inch thickness.
7. Cut Out Donuts: Using a donut cutter (or a large cookie cutter and a smaller cookie cutter for the center), cut out the donuts. Place the donuts on a baking sheet lined with parchment paper. Place the donuts into a sprayed donut pan for a more uniform look.
8. Second Rise: Cover the donuts with plastic wrap and let rise for another 30-45 minutes, or until puffy.

Part 2: Making the Crème Brûlée Filling

1. Infuse the Cream: In a small saucepan, combine the heavy cream and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes (if using vanilla bean, remove it after steeping).
2. Whisk Egg Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
3. Temper the Egg Yolks: Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. It should reach a temperature of around 170°F (77°C). Be careful not to overcook, or the custard will curdle.
5. Strain and Chill: Immediately strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Part 3: Frying and Finishing

1. Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
2. Fry the Donuts: Carefully place the donuts into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown.
3. Drain and Cool: Remove the donuts from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain the excess oil. Allow the donuts to cool slightly before filling.
4. Fill the Donuts: Once the donuts are cool enough to handle, use a pastry bag fitted with a small round tip to inject the chilled crème brûlée filling into the donuts. Make a small hole on the side of each donut and fill until the filling starts to bulge slightly.
5. Caramelize the Sugar: Sprinkle a thin, even layer of granulated sugar over the top of each donut. Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. Alternatively, you can place the donuts under a preheated broiler for a few seconds, watching closely to prevent burning.
6. Serve Immediately: The crème brûlée topping is best when freshly caramelized, so serve the donuts immediately. If you have leftovers, the sugar will melt, but the flavor will still be amazing.

Chef's Notes:

• Oil Temperature is Key: Maintaining the correct oil temperature is crucial for achieving perfectly cooked donuts. Too hot, and they'll burn on the outside before they're cooked through. Too cold, and they'll absorb too much oil.
• Don't Overfill: Be careful not to overfill the donuts with custard, or they may burst.
• Custard Consistency: The custard should be thick enough to hold its shape but still smooth and creamy.
• Flavor Variations: Feel free to experiment with different flavorings for the custard, such as lemon zest, coffee extract, or liqueurs.

Enjoy these decadent Crème Brûlée Donuts! They're a guaranteed crowd-pleaser and a perfect way to impress your friends and family. Bon appétit!