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Crème Brûlée Doughnuts

Crème Brûlée Doughnuts Recipe

🍩✨ Crème Brûlée Doughnuts: A Golden Holiday Treat Worth Celebrating ✨🍮
Imagine biting into a soft, fluffy doughnut, only to discover a silky, rich vanilla custard center—and just when you think it can't get any better, there's the irresistible crackle of caramelized sugar on top. Welcome to the magic of Crème Brûlée Doughnuts, where two beloved desserts come together to create a show-stopping, unforgettable treat.
These doughnuts are perfect for Hanukkah celebrations, offering a creative, gourmet twist on traditional holiday sweets. The golden, pillowy dough, the luscious custard filling, and the crisp, glassy caramel shell create a sensory experience like no other—every bite is creamy, sweet, crunchy, and light all at once.
Why You'll Love These Doughnuts:If you’re a fan of crème brûlée and classic doughnuts, this recipe fuses the best of both worlds into one extraordinary bite. They're elegant yet playful, nostalgic yet exciting—a guaranteed way to impress guests and delight family and friends.
Perfect for Any Occasion:While they shine brightest during Hanukkah festivities, these indulgent treats are also a fantastic choice for parties, brunch spreads, or whenever you want to add a little extra magic to your dessert table.
Ready to master the art of these dazzling, caramel-topped doughnuts? Let’s dive into the simple steps, helpful tips, and little secrets to make your Crème Brûlée Doughnuts absolutely unforgettable. 🎉💛
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Ingredients
  

Dough:

  • 500 g all-purpose flour
  • 9 g dry yeast
  • 75 g sugar
  • 2 large eggs
  • 100 g room temperature butter
  • 200 g milk
  • 1 tbsp alcoholic liqueur
  • 3 g salt

Cream Filling:

  • 500 ml milk
  • 100 g egg yolks
  • 40 g sugar
  • 50 g cornflour
  • 1 tbsp vanilla extract/paste
  • A pinch of salt
  • 100 g white chocolate
  • 100 g room temperature butter

Caramel Coating:

  • 350 g sugar
  • 2 tbsp water

Instructions
 

  • In a mixer, combine all dough ingredients and mix for about 12 minutes until smooth. Let it rise for an hour or until doubled in size.
  • For the cream, whisk egg yolks, cornflour, vanilla, and sugar. Boil milk and add it to the mixture, then cook while stirring until it thickens. Add butter and white chocolate, and stir until smooth. Chill the cream.
  • Divide the dough into 45-50g balls and let them rise again for about 1.5 hours.
  • Fry the doughnuts in oil heated to 160-170°C, about 3 minutes per side. Let them cool.
  • Fill the doughnuts with the chilled cream.
  • For the caramel, heat sugar and water in a pan until it forms a caramel. Dip the top of each doughnut in the caramel and let it cool.