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Crème Brûlée Donuts (Small Batch) Recipe

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3.8 from 5 reviews

These Crème Brûlée Donuts feature a light and tender fried dough filled with rich vanilla bean pastry cream and topped with a crisp, caramelized sugar glaze. This recipe includes homemade yeast dough, a smooth pastry cream filling, and a luscious caramel coating to replicate the classic crème brûlée flavor in a fun and indulgent donut form. Perfect for a special brunch or dessert treat, this small batch recipe makes 12 delightful donuts.

Ingredients

Dough Ingredients

  • 2 ¼ cups all-purpose flour (270g)
  • 1 teaspoon instant yeast (4g)
  • 1 ½ tbsp granulated sugar (18g)
  • 1 tsp kosher salt
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • ¼ cup unsalted butter (room temperature, 56g)
  • ½ cup water (110ºF-115º, 4oz)
  • 1 tsp vanilla extract
  • ½ gallon peanut oil or vegetable oil (for frying)

Pastry Cream Ingredients

  • 1 ¾ cup whole milk (430g)
  • 1 tsp vanilla bean paste
  • 4 egg yolks (60g)
  • ½ cup granulated sugar (100g)
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch

Crumble Topping / Caramel Ingredients

  • 1 cup granulated sugar (200g)
  • ¼ cup water (59g)
  • Pinch salt
  • ¼ tsp lemon juice

Instructions

  1. Do ahead: The pastry cream can be made 1-2 days ahead and stored in the refrigerator until ready to use.
  2. Make the dough: In a stand mixer bowl, whisk together flour, yeast, sugar, and salt. Attach dough hook. On low speed, add egg, egg yolk, butter, water, and vanilla extract. Once combined, knead on medium-low speed for 10-15 minutes until the dough passes the windowpane test, meaning it stretches without tearing. Transfer to a lightly greased bowl, cover, and proof for 1 hour until doubled in size.
  3. Make the pastry cream: Heat milk and vanilla bean paste in a medium saucepan over medium heat until simmering, then remove from heat. In a bowl, whisk sugar and egg yolks until light yellow and fluffy. Add flour and cornstarch, whisking well. Gradually add warmed milk mixture to egg mixture while whisking vigorously to prevent curdling. Return mixture to saucepan over low heat, whisk constantly until thickened to pudding-like consistency (about 5+ minutes). Remove from heat, transfer to a heatproof bowl, cover surface with plastic wrap to prevent skin, then chill in refrigerator for at least 2 hours.
  4. Roll and cut dough: Line a baking sheet with parchment paper squares. Lightly grease a work surface and roll out dough to ½-inch thickness. Cut into a 4×3 grid to make 12 donuts, trimming edges if desired for square shape. Place each donut on parchment squares. Cover with a towel or inverted baking sheet and proof for 30 minutes.
  5. Fry the donuts: Prepare a baking sheet with paper towels and wire rack for draining. Heat oil to 360°F in a large pot and maintain temperature. Fry 2-3 donuts at a time by lowering with parchment into hot oil, removing parchment as it sinks. Fry 1-2 minutes per side until golden. Drain on wire rack and cool.
  6. Fill the donuts: Using a chopstick or small knife, poke a hole in each donut to create space for filling. Once donuts and pastry cream are fully cooled, transfer cream to piping bag and fill each donut generously.
  7. Make the caramel: In a light-colored saucepan, combine sugar, water, salt, and lemon juice. Stir gently to dissolve then do not stir afterward. Cover with lid and cook over medium heat for 5 minutes. Remove lid and continue cooking until amber color develops (watch closely). Remove from heat immediately.
  8. Dip and serve: Quickly dip each filled donut into the hot caramel, allowing excess to drip off. Place on a rack to cool and harden the caramel shell. Serve immediately for best texture and flavor.

Notes

  • The pastry cream can be made ahead and refrigerated for up to 2 days.
  • Maintaining the oil temperature is crucial for light, fluffy donuts without excess oil absorption.
  • Do not stir caramel once the lid is removed to avoid crystallization.
  • Use a light-colored pan for caramel to monitor color changes easily.
  • Rolling dough on a greased surface avoids adding extra flour, which keeps donuts tender.

Find it online: https://bitezly.com/creme-brulee-donuts-small-batch-recipe/