Description
These Easy Crème Brulee Donuts combine the pillowy softness of homemade yeast donuts with a rich, creamy crème patisserie filling and a crisp caramelized sugar topping. Featuring a tangzhong dough method for extra fluffiness, these decadent treats are fried to golden perfection, filled with custard, and dipped in caramel for a delightful contrast of textures and flavors.
Ingredients
Scale
Tangzhong
- 4 tbsp milk (50g)
- 1 tbsp flour (10g)
Dough
- 3/4 cup milk (180g)
- 1.5 tsp yeast
- 3 cups all-purpose flour (400g)
- 2 tbsp milk powder (15g)
- 1/4 cup sugar (50g)
- 1 large egg, room temp
- 5 tbsp softened butter, in 2 parts (70g)
- 1/2 tsp salt
Crème Patisserie (Custard Filling)
- 2 eggs
- 1/2 cup sugar (110g)
- 2 tbsp corn starch (20g)
- 2 cups milk (460g)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Caramel Coating
- 1 cup sugar
- 4 tbsp water
- Pinch of salt
Instructions
- Make the tangzhong: In a nonstick pan over medium heat, stir together 4 tbsp milk and 1 tbsp flour until the mixture thickens into a smooth paste. Remove from heat and let cool slightly.
- Activate the yeast: In a standing mixer bowl, mix the cooled tangzhong with 3/4 cup cold milk and 1.5 tsp yeast. Let it sit for 5 minutes to reach a lukewarm temperature, ideal for activating the yeast.
- Prepare the dough: Add 3 cups all-purpose flour, 2 tbsp milk powder, 1/4 cup sugar, 1 large room temperature egg, 1/2 tsp salt, and half of the softened butter (about 2.5 tbsp) to the yeast mixture. Knead with a dough hook at medium-high speed for 5 minutes until the dough starts to come together.
- Knead until smooth: Add the remaining butter (2.5 tbsp) and continue kneading for 5–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First rise: Cover the dough and let it rise at room temperature for about 1 hour, or until it doubles in size. Alternatively, you can let it rise overnight in the fridge but avoid rising at room temperature then refrigerating.
- Shape the donuts: Roll the dough out to a 1/2 inch thick sheet. Using a 4-inch cutter, cut out circles. Repeat until all dough is used.
- Second rise: Place each donut circle on a small piece of parchment paper and transfer to a tray. Let rest at room temperature for 30–45 minutes until slightly puffy.
- Heat the oil: In a wok or deep pot, heat 2–3 inches of oil to 350°F (175°C). Test the temperature by frying a test donut.
- Fry the donuts: Carefully remove parchment from each donut and gently lower into hot oil. Fry for about 2 minutes per side until golden brown. Keep uncooked donuts in a cool place to prevent overproofing while frying others.
- Cool the donuts: Transfer fried donuts to a wire rack and let cool completely at room temperature.
- Prepare the crème patisserie: In a bowl, whisk together 2 eggs, 1/2 cup sugar, 2 tbsp corn starch, and 1/2 tsp salt until smooth.
- Heat milk and vanilla: In a nonstick pan, bring 2 cups milk and 1 tsp vanilla extract to a gentle boil.
- Temper the eggs: Slowly pour the hot milk mixture into the egg mixture while whisking continuously to prevent curdling. Then, pour the combined mixture back into the pan.
- Cook custard: Over low heat, stir constantly until the mixture thickens to a custard-like consistency. Remove from heat and stir in 2 tbsp unsalted butter until melted and incorporated.
- Strain and chill: Pass the custard through a fine strainer to remove any lumps. If lumps remain, blend for 30 seconds. Refrigerate for at least 15 minutes until cooled.
- Fill the donuts: Transfer the cooled crème patisserie to a piping bag fitted with a Bismarck tip. Puncture each donut carefully and pipe the custard inside until the donut feels heavy.
- Make the caramel: In a nonstick pan over low heat, combine 1 cup sugar, 4 tbsp water, and a pinch of salt. Without stirring, let the sugar dissolve and slowly caramelize until it reaches a deep golden amber color. Remove from heat promptly.
- Caramel dip: While hot, carefully dip one side of each filled donut into the caramel, allowing a thin coating to form. If the caramel hardens during dipping, gently reheat until runny again.
- Set the caramel: Allow the donuts to cool so the caramel forms a crisp, shiny crust.
- Serve and enjoy: Serve the crème brulee donuts fresh for the best texture and flavor delight.
Notes
- Using tangzhong (a cooked flour and milk paste) makes the donuts extra soft and fluffy.
- Ensure the oil temperature stays at 350°F for even frying without greasy donuts.
- Don’t overproof the dough before frying to avoid overly airy donuts that deflate.
- Curtail stirring the caramel syrup to prevent crystallization; gentle swirling is preferable.
- If custard feels lumpy after cooking, blending smooths the texture perfectly.
- Keep fried donuts in a cool place to prevent overproofing while finishing the batch.
- This recipe yields 12 filled and caramel-topped donuts.
