baking · vegetarian
Crème brûlée donuts
Fluffy yeast donuts filled with vanilla custard and topped with a torched sugar crust.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Deep pot for frying.
Helpful, not essential: Kitchen thermometer, Kitchen torch.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Knead the flour, sugar, yeast, salt, milk, eggs and butter into a soft dough; rise 1 hour.
-
2
Cook the custard milk, yolks, sugar and cornstarch, whisking, until thick. Add vanilla, cover and chill.
-
3
Roll the dough 1 cm thick, cut 7.5 cm rounds and rise 45 minutes.
-
4
Fry at 180°C (350°F) until golden, 1 minute a side. Cool.
-
5
Pipe custard into each side, dip the tops in sugar and torch (or broil briefly) until caramelized.
