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crème brulee donuts

Easy Crème Brûlée Donuts Recipe

Bincy Chris
Creme Brulee Donuts recipe with step by step video will help[ you make the best creme brulee donuts in a simple and easy method.
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Prep Time 26 minutes
Cook Time 15 minutes
Proofing time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American, British
Servings 12 Creme Brulee Donuts

Ingredients
  

For the Donuts

  • 390 g Flour 3 cups loosely packed
  • 165 ml Milk/Water 3/4 cup- 1 tbsp
  • 4.5 g Salt 3/4 tsp
  • 50 g Sugar 1/4 cup
  • 3 g Yeast 1 tsp
  • 50 g Butter 3.5 tbsp
  • 1 Egg

For the Custard Cream

  • 3 Egg yolk
  • 1 Whole Egg
  • 30 g Corn Flour 3 tbsp
  • 6 g Vanilla Sugar/Vanilla Extract 1.5 tsp
  • 472 ml Milk 2 cups
  • 1.5 g Salt 1/4 tsp
  • 100 g Sugar 1/2 cup
  • 45 g Butter 3 tbsp

For the caramel

  • 200 g Sugar 1 cup
  • 118 ml Water 1/2 cup

Instructions
 

Prepare Custard Cream

  • In this easy method of making Custard cream, add in all our ingredients, three egg yolks and one whole egg, sugar, salt, corn flour, vanilla sugar in to a sauce pan and mix them all together.
  • Add milk into this. I have used cold milk which I took it out from fridge. Just mix and combine them all together.
  • Take the sauce pan onto the stove and heat on medium heat, whisking continuously. Initially, the pastry cream will appear thin and frothy, but it will gradually thicken after a few minutes. 
    Take care to whisk continuously. Once it gets thickened, reduce the heat – if large bubbles emerge, whisk briefly and remove the pan from heat.
  • Add butter into the custard while it’s still warm and whisk together until it is been melted and blended.
  • Let the cream, cool down and meanwhile stir it occasionally to prevent any skin forming on top.
  • When it is cooled, transfer to a bowl.
    Cover the custard cream with a plastic wrap pressed right up against the surface of the cream and keep in fridge.

How to make Donuts

  • Prepare the dough
    Into a bowl, add in the milk, sugar, salt, yeast, egg.
    Give it a good mix.
    Then add in the softened unsalted butter and then the flour. Mix everything together, until we get a shaggy mass of dough.
  • Place the dough onto a clean work surface and begin kneading. 
    This dough for doughnuts isn’t overly sticky, making it easy to work with by hand. 
    After about six minutes of kneading, you should achieve a soft and smooth dough.
  • Next, cover the dough with a bowl and allow it to rest for 15 minutes.
  • Divide and Shape The Donuts
    After 15 minutes of resting, our dough is ready for the next step.
    Divide the dough into 12 equal pieces.
    For more precision,I weighed each of them and they were 59-60 g in weight.
  • Take each portion of the dough.
    Degas the dough. Then tuck in the edges towards the centre and roll it into small round balls.
  • Once the twelve balls are formed, take the first one that we shaped.
    Dust the surface of the ball with some flour, so that they will not stick to the hands.
    Pat the surface and flatten the balls (half inch thick) one by one.
  • Place them on a parchment lined baking sheet.
    Cover the baking sheet with a plastic film.
  • Proof The Doughnuts
    Let the shaped doughnuts sit and rise in a warm environment for around 55-60 minutes or until they are light and puffy.
  • Fry The Doughnuts
    After proofing, they are ready for frying.
  • Heat the Oil: Start by pouring enough vegetable oil into your pot or deep fryer, ensuring there’s ample oil for the doughnuts to float while frying. Heat the oil to a consistent temperature of around 350°F (175°C). It’s crucial to monitor the temperature using a candy thermometer to maintain a steady heat for an even fry.
  • Fry in Batches: Place a few doughnuts into the hot oil carefully, avoiding overcrowding the pot. The number of doughnuts fried at once depends on the size of your pot or fryer. Overcrowding can cause the oil temperature to drop, leading to uneven frying and potentially soggy doughnuts.
  • Monitor and Flip: Fry the doughnuts for approximately 1.5 -2 minutes on each side or until they achieve a beautiful golden-brown color. Gently flip them using a slotted spoon and keep an eye on the temperature to ensure consistency.
  • Drain Excess Oil: Once fried, use the slotted spoon to lift the doughnuts out of the oil and onto a tray lined with paper towels. This helps absorb any excess oil, preventing greasiness and maintaining the doughnuts’ texture.
  • Allow the fried doughnuts to cool on a cooling rack.
  • Fill the Doughnuts with Pastry cream
    Transfer the pastry cream to a piping bag.
  • Using a skewer or using rear end of a spoon, make a small hole for filling it with cream.
  • Insert the tip of piping bag in to the donut and fill it with custard cream.
    Repeat until you finish all of them.

How to make Caramel Coating for Crème Brûlée Donuts 

  • Into a sauce pan add the sugar and water.
  • Place it on medium high heat and then reduce the temperature when you see thick bubbles forming.
  • When you start to see slight change of color, remove the pan from heat and swirl it. It will turn golden brown as the pan is still hot and the caramelization still continue to occur.
    We don’t want the caramel to be deep brown in color and it will have a strong bitter taste to it.
    So stop cooking when it is light golden in color.
  • Dip the Donuts in caramel.
    While the caramel is still hot and thin, carefully dip the top of doughnuts one by one so that they form thin layer of caramel coating.
    The caramel will harden quickly so work fast and carefully. Caramel will loosen when it is reheated but it’s not a quick process. So try to coat the caramel in one go.
    *Caramel is very hot and can cause burns.
  • Enjoy Fresh Creme brulee donuts.
    It is the combination of contrast of texture and flavors.Thin crackly caramel crust , rich and velvety custard cream and soft and fluffy donuts!

Video

Notes

To make the best donuts, we need to fry the donuts at right temperature.
Heat the oil to a consistent temperature of 350°F (175°C). If the temperature of oil is higher or lower than needed, our donuts will not be golden in color, and it will not get the white rim in the center.
Take care not to overcrowd the pan while frying.
If the temperature of oil is low, the donuts will absorb more oil and our donuts will be oily.
If the temperature of  oil is too high, the dough nuts will be dark brown and the center will not get cooked enough and will be doughy.
Be very careful while working with caramel as it is very hot.
The caramel can turn its color from light golden brown to dark brown in a few seconds. So take care to monitor carefully.
The taste of light golden and deep golden caramel is very different. We don't want to have any unpleasant bitter taste to our caramel.
Keyword creme brulee donuts, creme brulee donuts recipe
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