Step-by-Step Instructions

Here’s how to make Crème Brûlée Donuts with ease:

Prepare the Donut Dough:

1. Activate the Yeast: In a small bowl, sprinkle the yeast over the warm milk, and stir in a pinch of sugar. Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy and bubbly.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, remaining sugar, and vanilla extract. Once the yeast mixture is ready, add it to the egg mixture and stir to combine.

3. Mix Dry Ingredients: In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing as you go until a dough forms.

4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

5. Add the Butter: Gradually add the softened butter, one tablespoon at a time, and continue kneading until the dough is smooth and slightly sticky.

6. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Make the Crème Brûlée Filling:

7. Heat the Cream: In a saucepan over medium heat, heat the heavy cream until it just begins to simmer. If using a vanilla bean, split it and scrape the seeds into the cream, adding the pod as well. If using vanilla extract, wait until the cream has heated, and add it later.

8. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly thickened.

9. Temper the Eggs: Gradually pour the hot cream into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain the custard through a fine mesh sieve into a bowl to remove any curdled bits.

10. Cool the Filling: Let the custard filling cool to room temperature, then transfer it to the refrigerator for at least 1 hour to firm up.

Shape and Fry the Donuts:

11. Roll and Cut the Donuts: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Using a donut cutter, cut out the donut shapes. You can also use a round cookie cutter and a smaller cutter for the holes.

12. Heat the Oil: In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). You can check the temperature with a thermometer or drop a small piece of dough into the oil—if it sizzles, the oil is ready.

13. Fry the Donuts: Fry the donuts in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and cooked through. Remove the donuts from the oil and drain them on paper towels.

Assemble the Crème Brûlée Donuts:

14. Fill the Donuts: Once the donuts have cooled slightly, use a piping bag fitted with a round tip to fill each donut with the chilled crème brûlée custard.

15. Caramelize the Sugar: To create the signature crème brûlée topping, combine the brown sugar and granulated sugar in a small bowl. Sprinkle the sugar evenly over the tops of the filled donuts.

16. Torch the Sugar: Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy top. If you don’t have a kitchen torch, you can place the donuts under a broiler for a few minutes, but watch carefully to avoid burning.

Serve and Enjoy:

17. Let the Donuts Cool: Allow the sugar topping to cool and harden for a few minutes before serving. The topping should be crispy and crackly, giving way to the soft, creamy filling inside.

18. Serve: Serve the donuts warm for a delightful experience. They pair wonderfully with a hot cup of coffee or tea.