Crème Brûlée Donuts
These crème brûlée donuts are everything you love about the classic French dessert, wrapped in a soft and fluffy donut. Filled with a luxurious vanilla bean diplomat cream and topped with a crisp layer of caramelized sugar, they’re the ultimate indulgence. Each bite delivers creamy, crunchy, and pillowy textures in perfect harmony, making them a standout dessert for any occasion.
(adsbygoogle = window.adsbygoogle || []).push({});Why You’ll Love It
- Unique and Decadent: Combines the best of crème brûlée and donuts into a dessert that feels both indulgent and gourmet.
- Perfect Textures: The soft, airy dough pairs beautifully with the smooth diplomat cream and crackling caramel topping.
- Versatile: Whether you keep it simple with a sugar dusting or go all out with caramelized sugar, these donuts shine in every variation.
- Customizable: The dough is a perfect base for a variety of fillings and toppings, letting you get creative with your flavors.
Tips for Making Diplomat Cream
- Smooth Custard: Strain the custard through a fine sieve to ensure a silky texture before folding it into the whipped cream.
- Chill Completely: Make sure the custard is fully chilled before combining with whipped cream to maintain a light and airy texture.
- Whisk Constantly: When cooking the custard, keep the heat low and whisk continuously to avoid lumps or scorching.
- Whipped Cream Peaks: Whip the cream to stiff peaks for a stable filling that holds its shape inside the donuts.
How This Recipe Pairs with Any Filling
This donut dough is a versatile canvas for countless fillings. Whether you stick to the classic diplomat cream or opt for something else, here are some ideas to inspire you:
- Fruit Jams: Strawberry, raspberry, or even passionfruit jam.
- Nut-Based Creams: Hazelnut spread, almond cream, or pistachio paste.
- Chocolate Ganache: A rich and creamy filling for chocolate lovers.
- Seasonal Flavors: Pumpkin spice custard or eggnog cream for festive occasions.
The light and fluffy dough complements any filling you choose, making it an adaptable base for your creativity.
Customization Options
- Toppings: If caramelized sugar feels like too much effort, toss the donuts in granulated sugar, cinnamon sugar, or powdered sugar for an equally delicious finish.
- Shapes: Use a heart-shaped cutter for a fun twist, or try mini donuts for bite-sized treats.
- Flavor Tweaks: Add a hint of citrus zest to the custard or dough for a bright flavor boost.
- Glazes: Swap the caramel topping for a glossy glaze like chocolate or vanilla for a quicker option.
Making Sure the Oil Isn’t Too Hot
Getting the oil temperature just right is essential for perfectly cooked donuts. Here’s how to avoid undercooked centers or burnt exteriors:
- Maintain 310–320°F: Use a thermometer to monitor the oil temperature consistently.
- Cook in Batches: Fry only a few donuts at a time to prevent the oil from overheating.
- Low and Slow: If the donuts brown too quickly, lower the heat to allow the centers to cook through without burning the outside.
Perfectly fried donuts are golden brown, light, and airy, making them irresistible.
A Simpler Sugar Topping
Not in the mood for caramelized sugar? These donuts taste incredible with simpler toppings:
- Granulated Sugar: Toss while still warm for a classic, sugary crunch.
- Cinnamon Sugar: Add a cozy, spiced twist that’s perfect for fall.
- Powdered Sugar: Sift generously over cooled donuts for a light, sweet finish.
These quick and easy options let you enjoy delicious homemade donuts with minimal effort.
Easy Cheat Code Donuts
Don’t have time to make the dough from scratch? No problem! You can whip up delicious donuts with just a few shortcuts while still enjoying that crème brûlée-inspired goodness.
Cheat Code for Donuts:
- Grab a can of biscuit dough from the store (any brand will work).
- Roll it out to about ½-inch thickness, cut into your desired shapes (rounds or hearts work great), and fry them up the same way—310–320°F oil, flipping until golden brown on each side.
Cheat Code for Custard Cream:
- Use a vanilla pudding mix and prepare it according to the box instructions.
- Make an equal amount of whipped cream (just whip heavy cream with a little powdered sugar until stiff peaks form).
- Fold the whipped cream into the pudding to create a light and creamy filling similar to diplomat cream.
Caramelized Sugar Topping:
- Follow the same instructions to make the caramelized sugar topping: cook sugar and water over low heat until it turns caramel-colored, then dip the tops of your filled donuts. Let cool and harden before serving.
These shortcuts let you enjoy the flavors of crème brûlée donuts with a fraction of the time and effort! Perfect for when you want a quick but impressive dessert.
(adsbygoogle = window.adsbygoogle || []).push({});With their endless versatility, these crème brûlée donuts are a dessert you’ll come back to again and again. Customize them to your liking, or enjoy them just as they are—they’re guaranteed to impress!
(adsbygoogle = window.adsbygoogle || []).push({});These crème brûlée donuts are the perfect combination of airy, golden-brown dough, creamy vanilla bean custard, and a crisp caramelized sugar topping. Each bite delivers an irresistible blend of flavors and textures, making them a showstopping dessert or special treat. Whether you stick to the classic crème brûlée flavors or customize them with alternative fillings, these donuts are as versatile as they are delicious. Not in the mood for caramelized sugar? A simple dusting of cinnamon sugar, powdered sugar, or granulated sugar is just as delightful. Perfect for impressing guests or indulging your sweet tooth, these donuts are a must-try recipe.
- 350 g bread flour
- 1 egg (room temperature)
- 160 ml milk (lukewarm)
- 40 g butter (room temperature)
- 50 g sugar
- 6 g salt
- 6 g yeast
- 68 g egg yolk
- 270 g milk
- 80 g sugar
- 24 g cake flour
- 3 vanilla beans
- 20 g butter
- 400 g heavy cream
- 35 g powdered sugar
- 150 g sugar
- 75 g water
Warm the milk until lukewarm (not hot) and whisk in the yeast and egg.
check out the "Easy Cheat Code Donuts" section above for easier alternativeAdd the flour, sugar, and salt, mixing until the dough comes together in a cohesive lump.
Incorporate the room-temperature butter and knead until the dough is smooth and elastic with no lumps.
Cover the dough and let it rise for about 1 hour or until doubled in size.
In a bowl, whisk the egg yolks and sugar together until they form a thick paste. Sift in the cake flour and mix until smooth.
check out the "Easy Cheat Code Donuts" section above for easier alternativeIn a small saucepan, heat the milk with the vanilla bean seeds and pods over low heat until the edges of the milk bubble. Remove from heat.
Gradually whisk the warm milk into the egg mixture. Return the combined mixture to the saucepan and cook over low heat, whisking constantly, until the custard thickens and large bubbles appear.
Stir in the butter, transfer the custard to a tray, flatten it, and cover it with plastic wrap directly touching the surface. Freeze for 20 minutes, then move it to the fridge.
Once the dough has doubled, punch it down and roll it out to ½-inch thickness. Use a round or heart-shaped cutter to cut out donuts. Re-roll scraps and repeat.
Place the cut donuts on parchment paper, cover with plastic wrap, and let them rise again for 40 minutes until 1.5x their original size.
Heat oil to 310–320°F. Fry the donuts in batches, cooking each side until golden brown. Drain on paper towels and let cool completely.
Whip the heavy cream and powdered sugar to stiff peaks.
Push the chilled custard through a sieve for a smooth texture, then gently fold it into the whipped cream. Transfer the custard cream to a piping bag.
Use a chopstick to poke small holes into the donuts, ensuring not to pierce through, and pipe the custard cream into the centers.
Combine the sugar and water in a saucepan over low heat. Let it cook without stirring until it bubbles and turns a caramel color.
Prepare an ice bath to cool the pot once the caramel reaches your desired color but make sure no water goes into the pot. Once slightly cooled, remove pot from ice. Dip the tops of the filled donuts into the hot caramel, being careful as the sugar is extremely hot.
Place the donuts on a tray and allow the caramel to cool and harden completely.
