Description
Enjoy these Crème Brûlée Donuts, featuring a fluffy donut base topped with a creamy crème brûlée layer. Perfect for brunch or a sweet indulgence, these treats are sure to impress with their rich flavor and delightful texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray or butter.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk until well combined.
- In a separate bowl, mix the wet ingredients: milk, melted butter, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer the batter into a piping bag or a zip-top bag with the corner snipped off for easy filling.
- Fill each cavity of the donut pan about 2/3 full with the batter.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- While the donuts cool, heat the heavy cream in a medium saucepan over medium heat until it simmers (do not boil).
- In a separate bowl, whisk together egg yolks and 1/4 cup sugar until pale and slightly thickened.
- Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs.
- Add vanilla extract and stir until combined.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Do not boil.
- Remove from heat and let cool for a few minutes. Strain through a fine-mesh sieve if desired.
- Once the donuts are completely cooled, dip the top of each donut into the crème brûlée mixture, allowing excess to drip off.
- Place the dipped donuts on a baking sheet lined with parchment paper.
- Sprinkle the tops with granulated sugar and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
- Ensure the donuts are completely cooled before dipping to prevent the crème brûlée topping from melting.
- Use a kitchen torch for best results when caramelizing the sugar; alternatively, you can place the donuts under a broiler for a few seconds, but watch closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes