If you've ever wondered what a crème brûlée doughnut is, you're in for a treat. Crème brûlée doughnuts are a lavish fusion of two beloved treats: the classic French crème brûlée and the universally adored doughnut. This indulgent hybrid combines the creamy richness of crème brûlée filling with the light texture of a doughnut, and finally, it’s capped off with a hardened, caramelized sugar crust.
The crème brûlée doughnut is a relatively recent culinary invention, surfacing in trendy bakeries in the 2010s as chefs sought to blend traditional desserts with innovative twists. The classic crème brûlée, with its origins in France dating back to the 17th century, provides the inspiration for the custard filling and caramelized sugar crust of this doughnut. This sumptuous creation quickly became popular in premium bakeries and is now a beloved gourmet treat.
Our homemade version of crème brûlée doughnuts uses a yeast-based dough, prepared vanilla pudding for the custard, and a simple sugar and water reduction for the caramel. This versatile treat can be enjoyed at any time of day or for any event. Whether you're looking for luxurious breakfast fare or a show-stopping dessert for a dinner party, these doughnuts fit the bill. They are particularly popular at brunch gatherings and special occasions where you want to impress guests with a gourmet treat.
How to Make Crème Brûlée Glazed Doughnuts
Curious about how to make crème brûlée doughnuts? Our technique is easier than you’d think! We’ll talk you through the broad strokes, from how to make the dough and caramel to what to use for the crème brûlée doughnut filling, but you can find the full, detailed recipe below.
Make the Dough
Mix warm milk and yeast, then beat in flour, sugar, salt, and eggs with an electric hand mixer, adding more flour until the dough forms.
Knead and Prep the Doughnuts
Sprinkle your work surface with flour, and place the dough on the flour. Knead the dough with your hands until soft and springy, about 2 to 3 minutes. Place dough in a bowl that has been sprayed with cooking spray, cover and let rise until doubled in size. Press dough with your fingers into an 8-inch square on a generously floured surface. Cut into 16 square doughnuts with a pizza cutter or sharp knife. Let them rise once more for about 30 to 40 minutes or until slightly risen.
Fry the Doughnuts
Heat oil in a deep fryer or 5-quart Dutch oven to 325°F. A thermometer is a useful tool to help keep the oil at the correct temperature. Gently place a few doughnuts in the hot oil and fry, turning once, until golden brown on both sides. Don’t overcrowd the pan. The doughnuts fry quickly, so it won’t take long to fry them in several batches.
Fill the Doughnuts
After the doughnuts have cooled, use a chopstick to poke a hole in the side of each doughnut and move it around a bit to make room inside for the filling. Using a piping bag fitted with a plain metal tip with about a 1/2-inch opening, pipe the prepared vanilla pudding into the doughnuts.
Make the Caramel, and Dip the Doughnuts
Heat sugar and water to a boil in a small skillet, and cook until it turns golden brown. It will thicken and become darker as it cools, so remove the caramel from the heat slightly earlier than you think you need to. Carefully dip one side of each doughnut in the caramel, then let cool caramel-side-up on a cooling rack until the caramel hardens, about 10 to 15 minutes.
All that’s left to do is bask in the beauty and creamy, crunchy delight of your creations!
Storing Crème Brûlée Doughnuts
For the best eating experience, dig into these crème brûlée doughnuts as soon as the caramel hardens. Storing in the refrigerator for too long will soften the caramel, robbing it of its desirable crunch while also making the doughnuts soggy.
Doughnuts can be fried, but not filled, one day ahead. Let cool completely, then store in a single layer in resealable food-storage plastic bags. We do not recommend freezing the doughnuts as the texture will not hold up to the freezing and thawing process.
Much like traditional doughnuts, these homemade crème brûlée doughnuts should be enjoyed the same day that they are filled and topped with caramel.
More of Our Favorite Deep-Fried Recipes
While you have frying oil available, take advantage and try your hand at some of our other most popular fried food recipes!
Apple Cinnamon Fritters are easy-to-make, bite-sized treats. Laden with apples, then topped with a dusting of powdered sugar, this simple recipe makes a delicious dessert or snack.
Easy Cheese Sticks hit the spot! This 7-ingredient recipe cleverly freezes string cheese (or your family’s other favorite lunch box cheese sticks) and coats in Bisquick™, paprika, milk, and egg for a tasty bite that uses ingredients you probably already have on hand.
Tennessee Hot Fried Chicken Tenders are a must if you are a fan of spicy foods. Dipped in buttermilk and a seasoned flour mixture, these chicken tenders cook more quickly and evenly than bone-in chicken pieces, making this an excellent recipe for fried chicken newbies. Discover the pride of preparing truly delicious freshly fried chicken.
Whichever recipe you decide to try next, we’re sure you’ll catch the frying bug. The crispy textures and delicious flavors of fried foods are hard to beat!
Frequently Asked Questions
Crème Brûlée Doughnuts
- Prep Time 1 hr 20 min
- Total 4 hr 45 min
- Servings 16
- Ingredients 11
Ingredients
Doughnuts
- 1/2 cup warm milk (105°F to 115°F)
- 1 package fast-acting dry yeast (2 1/4 teaspoons)
- 2 1/2 to 3 cups Gold Medal™ All Purpose Flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons butter, softened
- Vegetable oil, for frying
Finishing
- 1 cup refrigerated prepared vanilla pudding
- 1 cup sugar
- 1 cup water
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Instructions
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Step1In large bowl, mix milk and yeast. Add 1 cup of the flour, 1/4 cup sugar, the salt, and eggs; beat with electric mixer on low speed 30 seconds. On medium speed, beat 2 minutes, scraping bowl occasionally. Add softened butter, 1 tablespoon at a time, beating well after each addition. Stir in 1 more cup of the flour, then add remaining flour, 1/2 cup at a time, until dough is easy to handle.
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Step2Place dough on floured surface. Knead dough 2 to 3 minutes, or until dough is smooth and springy. Generously spray large bowl with cooking spray. Place dough in bowl, turning dough to coat all sides. Cover bowl with plastic wrap; let rise in warm place 1 hour 45 minutes to 2 hours, or until dough has doubled in size.
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Step3Line cookie sheet with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured fingers, press dough into 8x8-inch square. Using sharp knife or pizza cutter, cut dough into 4 rows by 4 rows, forming 16 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut).
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Step4In deep fryer or 5-quart Dutch oven, heat 3 to 4 inches oil to 325°F. Sprinkle both sides of each piece of dough with flour; place on cookie sheet about 2 inches apart. Loosely cover doughnuts with plastic wrap; let rise in warm place 30 to 40 minutes, or until slightly risen.
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Step5Fry doughnuts in oil 4 at a time, for 3 to 4 minutes, turning halfway through, or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool completely, about 30 minutes.
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Step6To fill doughnuts, use the larger end of a wooden chopstick to poke a hole in the side of each doughnut, then move the chopstick in small circles inside the doughnut to create space for the pudding.
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Step7Spoon pudding into decorating bag fitted with 1/2-inch wide tip. Insert tip into side of each doughnut. Squeeze about 1 tablespoon pudding into center.
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Step8
Spray cooling rack with cooking spray, and place over a piece of cooking parchment paper or foil.
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Step9
In 8-inch skillet, heat 1 cup sugar and the water to boiling over high heat, stirring frequently. Continue to cook 8 to 10 minutes, until sugar melts and mixture begins to turn golden brown. Remove from heat. Carefully dip top of each doughnut into the caramel, then transfer caramel side up to rack. Cool 10 to 15 minutes, until caramel hardens. Serve immediately.
Nutrition
Nutrition Facts
Serving Size: 1 Doughnut
- Calories
- 290
- Calories from Fat
- 130
- Total Fat
- 15g
- 22%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 9%
- Sodium
- 125mg
- 5%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 19g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%