Crème Brûlée Donuts

**Crème Brûlée Donuts: A Delicious Twist on a Classic Dessert**

If you love the indulgence of crème brûlée but want to enjoy it in a fun, handheld form, then **Crème Brûlée Donuts** are the perfect treat for you. These donuts take inspiration from the beloved French dessert, with a crispy caramelized sugar crust and a rich, creamy filling. Imagine biting into a warm, fluffy donut with a crispy sugar topping that cracks just like the traditional crème brûlée—pure dessert bliss!

Perfect for breakfast, brunch, or as an afternoon snack, **Crème Brûlée Donuts** are sure to satisfy your sweet tooth in a way that’s both familiar and new. These donuts combine the comfort of a freshly fried pastry with the elegance of a gourmet dessert, making them the ultimate indulgence for any occasion.

Let’s dive into how to make these decadent treats!

### Ingredients:

To make **Crème Brûlée Donuts**, you’ll need a combination of basic donut ingredients along with some special ingredients for the crème brûlée-inspired filling and topping.

#### For the donuts:
– **2 1/4 teaspoons active dry yeast** – To help the donuts rise and become light and fluffy.
– **1/2 cup whole milk** – To activate the yeast and create a soft dough.
– **1/4 cup sugar** – For sweetness and to help activate the yeast.
– **1/2 teaspoon salt** – To balance the sweetness and enhance the flavor.
– **1/4 cup unsalted butter**, softened – Adds richness and flavor to the dough.
– **2 large eggs** – To help the dough rise and give it structure.
– **3 cups all-purpose flour** – The base of the donut dough.
– **Canola oil** or another frying oil – For frying the donuts.

#### For the crème brûlée filling:
– **1/2 cup heavy cream** – The rich base of the filling.
– **1/4 cup whole milk** – To lighten the cream and make the filling creamy.
– **2 large egg yolks** – For a velvety texture in the filling.
– **1/4 cup sugar** – To sweeten the filling.
– **1 teaspoon vanilla extract** – For that classic crème brûlée flavor.
– **Pinch of salt** – To enhance the flavor of the filling.

#### For the caramelized sugar topping:
– **1/2 cup granulated sugar** – For creating the signature caramelized crust that gives the crème brûlée its crunch.

### Directions:

**Step 1: Make the Donut Dough**

1. In a small bowl, heat the **milk** (about 110°F or 43°C) and stir in the **sugar**. Sprinkle the **active dry yeast** over the milk and allow it to sit for about 5 minutes, until the yeast becomes frothy. This step ensures that the yeast is activated and ready to rise.

2. In a large mixing bowl, combine the **flour**, **salt**, and **butter**. Once the yeast mixture is frothy, add it to the flour mixture along with the **eggs**. Mix the ingredients together to form a dough.

3. Knead the dough for about 5-7 minutes until it’s smooth and elastic. You can do this by hand or in a stand mixer with a dough hook attachment.

4. Once the dough is kneaded, place it in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for about **1 to 1.5 hours**, or until it has doubled in size.

**Step 2: Prepare the Crème Brûlée Filling**

While the dough is rising, you can make the crème brûlée filling.

1. In a medium saucepan, combine the **heavy cream** and **whole milk**. Heat the mixture over medium heat until it’s just below boiling, stirring occasionally. Remove from heat once it starts to steam.

2. In a separate bowl, whisk together the **egg yolks**, **sugar**, and **vanilla extract** until the mixture is smooth.

3. Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to the consistency of custard. This should take about 5-7 minutes. Be careful not to let it boil.

4. Once thickened, strain the custard through a fine-mesh sieve to remove any solids, then let it cool to room temperature.

**Step 3: Shape and Fry the Donuts**

1. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about **1/2 inch thickness**.

2. Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out the donut shapes. You should be able to make about 12 donuts.

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