Soft Pillowy Crunchy Donuts

This crème brûlée donut recipe transforms two beloved desserts into one extraordinary treat. The pillowy soft donuts filled with velvety pastry cream and topped with a crackling caramelized sugar crust deliver an irresistible texture combination that will impress even the most discerning dessert lovers.

I first made these for a special family brunch and watched as everyone fell silent while eating them. Now these donuts have become our traditional celebration dessert whenever someone has good news to share.

Ingredients

• All purpose flour: The foundation of our dough providing structure and that perfect chewy texture
• Instant yeast: Helps the dough rise quickly and creates those fluffy pockets of air
• Sugar: Adds sweetness and helps feed the yeast for proper rising
• Salt: Enhances all flavors and balances the sweetness
• Eggs: Provide richness and structure to the dough
• Unsalted butter: Creates tender crumb and adds richness
• Warm water or milk: Activates the yeast and forms the dough base
• Lemon zest: Optional but adds a bright note that balances the rich custard
• Vanilla extract: Optional but enhances the overall flavor profile
• Milk: For creating the silky pastry cream filling
• Egg yolks: Creates richness and thickens the pastry cream naturally
• Cornstarch: Helps stabilize the pastry cream for perfect consistency
• Extra sugar: For creating the signature caramelized top
• Optional garnishes: Like chopped nuts or spices for personalization

Step-by-Step Instructions

Activate the yeast:

Combine yeast with warm water around 105°F to 110°F and let stand for 10 minutes until foamy and active. This step is crucial for ensuring your dough will rise properly.

Create the base dough:

In your stand mixer fitted with the dough hook add flour sugar and salt. Mix on low to combine then slowly pour in the activated yeast mixture. The measured incorporation ensures even distribution of ingredients.

Add eggs one by one:

With mixer running on medium low speed add eggs one at a time waiting until each is fully incorporated before adding the next. This gradual addition prevents the dough from breaking and creates a smooth consistency.

Incorporate the butter:

Add room temperature butter in small pieces along with lemon zest and vanilla if using. Knead on medium speed for 8 to 10 minutes until the dough becomes smooth elastic and pulls away from the sides of the bowl. Proper kneading develops the gluten structure essential for those perfect donut bubbles.

First rise:

Place dough in a lightly oiled bowl cover with plastic wrap and refrigerate overnight for best flavor development or let rise at room temperature for 2 to 3 hours until doubled in size. This slow fermentation creates complex flavors.

Shape the donuts:

After the dough has risen divide it into 12 to 14 equal pieces about 65 grams each. Roll each piece between your palms to form smooth balls pinching the bottom to create a seamless surface which ensures even frying.

Second rise:

Place shaped dough balls on parchment lined baking sheets spaced 2 inches apart. Cover with a clean kitchen towel and let rise again for 30 to 45 minutes until noticeably puffy. This second rise is essential for creating that light airy texture.

Fry to golden perfection:

Heat oil to exactly 350°F in a deep pot or fryer. Fry 2 to 3 donuts at a time for about 2 minutes per side until deep golden brown. Maintaining the correct oil temperature prevents greasy donuts and ensures even cooking.

Make the pastry cream:

Heat milk until steaming but not boiling. Meanwhile whisk egg yolks sugar and cornstarch until pale and thick. Slowly temper the egg mixture by adding hot milk in a thin stream while constantly whisking. Return to the pan and cook while stirring continuously until thickened to a pudding like consistency.

Fill the donuts:

Once donuts and pastry cream have cooled use a piping bag fitted with a long narrow tip to inject each donut with cream. Insert the tip deeply into the side of each donut and fill until you feel slight resistance.

Create the brûlée top:

Sprinkle a thin even layer of sugar over each filled donut. Use a kitchen torch with a steady hand to melt and caramelize the sugar moving constantly to prevent burning. The sugar will bubble then harden into that signature crackling crust.

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I discovered that adding a tiny pinch of salt to the caramel topping creates the most amazing flavor contrast. My grandmother taught me this trick years ago when we made traditional crème brûlée together and it works beautifully with these donuts too.

Make Ahead Options

The unfilled donuts can be stored in an airtight container for up to 24 hours. For best results wait to fill them until a few hours before serving. The pastry cream can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. Always brûlée the tops immediately before serving for that perfect crack.

Troubleshooting Tips

If your dough seems too sticky add flour one tablespoon at a time until it reaches a tacky but manageable consistency. Conversely if too dry add a teaspoon of water at a time. The temperature of your kitchen affects dough consistency significantly so adjustments are normal. For the caramel topping work in small batches as the sugar can harden quickly. If the first layer of sugar melts unevenly you can add a second layer and torch again for a more uniform finish.

Flavor Variations

Transform these donuts with different flavor profiles. For a chocolate version add 2 tablespoons of cocoa powder to the dough and fill with chocolate pastry cream. Create citrus variations by adding orange or lime zest to both the dough and filling. For an adults only version add a tablespoon of rum or brandy to the pastry cream. Coffee lovers can mix instant espresso powder into the cream filling for a tiramisu inspired flavor.

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Frequently Asked Questions About the Recipe

→ Can I prepare these donuts ahead of time?

Yes, you can prepare components ahead of time. The dough can be refrigerated overnight during its first rise, and the pastry cream can be made a day in advance and stored in the refrigerator. However, for the best texture, the caramelizing of the sugar should be done shortly before serving to maintain the signature crunch.

→ What if I don't have a kitchen torch?

If you don't have a kitchen torch, you can use the wet caramel method instead. Combine sugar with a small amount of water in a saucepan and heat until it turns golden brown. Carefully dip the tops of the donuts in this mixture and allow it to harden. Alternatively, you can place the sugar-topped donuts under a very hot broiler for a few seconds, watching carefully to prevent burning.

→ How do I know when the oil is at the right temperature for frying?

The ideal frying temperature is 175°C/350°F. If you don't have a thermometer, test the oil by dropping a small piece of dough into it. If it rises to the surface and begins to bubble around the edges, the oil is ready. If it browns too quickly, the oil is too hot; if it sinks and stays at the bottom, the oil isn't hot enough.

→ What's the best way to fill the donuts?

Use a piping bag fitted with a long, narrow tip. Insert the tip into the side of the donut and gently squeeze the bag while slowly pulling it out to ensure even filling distribution. Alternatively, you can use a squeeze bottle with a narrow tip. If you don't have either, make a small hole in the donut with a skewer and use a small spoon to carefully add the filling.

→ How should I store leftover donuts?

These donuts are best enjoyed on the day they're made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Note that the caramelized sugar top will soften over time due to moisture from the filling. For longer storage, freeze unfilled donuts and add the filling and caramel top after thawing.

→ Can I bake these donuts instead of frying them?

While traditional donuts are fried, you can adapt this recipe for baking. Place the shaped dough on a parchment-lined baking sheet and bake at 375°F/190°C for 12-15 minutes until golden. The texture will be different from fried donuts - more bread-like and less airy - but still delicious with the cream filling and caramelized top.