Soft Crunchy Creme Brulee Donuts Recipe

Hey y’all! If you’ve ever craved that perfect blend of soft, crunchy, creamy, and sweet, then these Soft Crunchy Creme Brulee Donuts are just for you. They are a delightful treat for lazy weekend mornings, festive parties, or even a fancy brunch. Let’s get cooking!

Why You’ll Love This

• The contrast of the soft interior with the crunchy, caramelized topping is irresistible.
• Perfect for impressing guests at any occasion with minimal effort.
• Combines the decadent taste of creme brulee with the comfort of a donut.
• Customizable with your favorite fillings and toppings.
• Easy-to-follow recipe makes it accessible for bakers of all levels.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup sugar for topping

Directions

Prepare the Dough

1. In a large bowl, combine the flour, sugar, and salt. In a separate bowl, activate the yeast by mixing it with the warm milk and let it sit for about 5 minutes until frothy.
2. Add the yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Knead until a smooth dough forms, about 5-7 minutes.
3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.

Make the Creme Filling

1. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and set aside.
2. In a bowl, whisk together the eggs and sugar until pale and thick. Slowly pour the hot cream into the egg mixture, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
4. Cool completely before using.

Form and Fry the Donuts

1. Roll the dough out to about 1/2 inch thick on a floured surface. Cut out donuts using a donut cutter.
2. Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
3. Fry the donuts in batches for 1-2 minutes on each side until golden brown. Drain on paper towels.

Assemble and Serve

1. Once cooled, fill each donut with the creme mixture using a piping bag.
2. Sprinkle the top of each donut with sugar and use a kitchen torch to caramelize the sugar until golden brown and crispy.
3. Enjoy your Soft Crunchy Creme Brulee Donuts fresh!

Notes

• Ensure the milk is warm, not hot, to properly activate the yeast. Learn more about yeast activation.
• Be careful while using the kitchen torch to avoid burning the sugar.
• For a lighter creme, you can use half-and-half instead of heavy cream.

Variations

• Chocolate Creme Brulee Donuts: Add cocoa powder to the creme filling for a chocolatey twist.
• Maple Brulee Donuts: Substitute vanilla extract with maple extract and top with maple syrup glaze.
• Berry Filled Brulee Donuts: Incorporate berry puree into the creme filling for a fruity surprise.

Required Equipment

• Mixing bowls
• Donut cutter
• Deep fryer or heavy-bottomed pot
• Piping bag
• Kitchen torch

Storage Instructions

Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat before serving to retain the texture.

Suggested Pairings

Serve these donuts with a hot cup of coffee or tea for a delightful breakfast or brunch treat. For a more indulgent pairing, consider a glass of chilled champagne.

Pro Tips

• Ensure your oil is at the correct temperature to avoid greasy donuts. Learn more about proper frying techniques.
• Use a sharp knife or donut cutter for clean cuts to help the donuts rise evenly.
• Allow the creme brulee topping to cool slightly before serving for the best crunchy texture.

FAQ

1. Can I bake these donuts instead of frying?
   You can bake the donuts at 375°F for 10-12 minutes, but the texture will differ from frying.
2. What if I don’t have a kitchen torch?
   You can use an oven broiler, but keep a close eye to prevent burning.
3. Can I make the dough in advance?
   Yes, you can refrigerate the dough overnight after the first rise and continue with the recipe the next day.