1.Crème Brûlée Donut: A Decadent Delight

Does Krispy Kreme Have Crème Brûlée Donuts? Yes, Krispy Kreme offers a Crème Brûlée Doughnut, featuring an unglazed shell filled with crème brûlée KREME™, dipped in caramel icing, and topped with caramelized sugar crunch.

Crème Brûlée Donuts: A Sweet Tooth’s Dream Imagine soft, pillowy, fried dough with a creamy custard center, topped with crunchy caramel. This guide provides step-by-step instructions, photos, and pro tips to help you create these delicious treats.

Ingredients in Crème Brûlée Donuts

• Milk: For dough and custard
• Yeast: Active dry or instant
• Sugar: Granulated
• Yolks: For dough and custard
• Vanilla: Extract, paste, or bean
• Butter: Unsalted
• Flour: All-purpose or bread flour
• Salt: To taste
• Vegetable Oil: For frying
• Cornstarch: Also known as cornflour
• Water

Choosing the Best Oil for Frying Donuts Opt for oils with a high smoke point and neutral flavor:

• Vegetable oil
• Canola oil
• Sunflower oil
• Peanut oil
• Soybean oil
• Safflower oil
• Corn oil
• Cottonseed oil

How to Make Crème Brûlée Donuts

Dough:

1. Whisk milk, yeast, and 1 tsp sugar. Let sit until foamy.
2. Add egg yolks and vanilla to the mixture. Stir well.
3. In a mixer, combine yeast mixture, flour, butter, salt, and remaining sugar. Knead until soft and elastic.
4. Let dough rise in a greased bowl until doubled in size.

Custard:

1. Whisk sugar, salt, and cornstarch. Beat egg yolks until smooth and pale.
2. Heat milk to a simmer. Gradually whisk into egg mixture.
3. Return to heat, whisking until thickened. Add vanilla and butter, then cool.

Donuts:

1. Roll dough to 1/2″ thick. Cut rounds and let rise until doubled.
2. Fry at 360F until golden. Drain on paper towels.

Fill & Brûlée:

1. Fill donuts with custard.
2. Caramelize sugar and water mixture. Dip tops of donuts in caramel.

Tips for Perfect Crème Brûlée Donuts:

• Use a thermometer to maintain oil temperature.
• Fry in small batches to avoid overcrowding.
• Work carefully with hot caramel to avoid burns.

Storing Leftover Crème Brûlée Donuts:

• Store cooled donuts in an airtight container in the fridge for up to 2 days. Warm briefly in the microwave before eating. Avoid freezing filled donuts.

Satisfy Your Sweet Tooth:

• Crème Brûlée
• Triple Chocolate Banana Cake
• Easy 3 Ingredient Fudge
• Mini Mixed Berry Cheesecake Pies
• The Best Banana Bread
• 1. Smell the Caramel:
     • It is easy to overcook and burn it! It should smell deep and caramelized but not burnt and bitter.
  2. Coat the Donuts:
     • Hold the donut with a firm grip and dip one side into the caramel. Let the excess drip off for a few seconds and place the donut on a wire rack to cool down so the caramel solidifies.
  3. Reheat Caramel if Needed:
     • As you do this, the caramel will likely start to cool down and thicken, making it harder to coat the donuts. Reheat on the stove to make the caramel runny again and then proceed with the remaining donuts.
       

       2.Easy Crème Brûlée Donuts

       If you’re looking for an easy recipe for Crème Brûlée donuts, you’re in the right place!

       Crème Brûlée has been making a comeback recently – I see different variations of it all over Instagram and TikTok, and I’m not complaining! There’s something about the silky custard topped with the thin, crispy caramel. So it only makes sense to combine it with another popular dessert, donuts! These Crème Brûlée donuts use a tangzhong dough base, are easy to make, don’t require a blow-torch, and don’t waste any egg whites!

       How to Make Crème Brûlée Donuts

       This recipe is not meant to be difficult, but it does require precision and care, so let’s talk through the three main steps in detail!

        

       1. Make the Tangzhong Donuts

       Of course, the first and most important thing is to make the donuts correctly! Following this recipe carefully will give you extremely light, airy, soft, and fluffy donuts. You need to take care of a few things here:

       1. Make the Tangzhong:
          • It is a simple mixture of flour and milk cooked on low heat until they form a thick paste.
       2. Knead the Dough Properly:
          • Ensure the dough is soft, stretchy, and smooth on the surface. Half of the butter is incorporated after an initial kneading. This butter laminates the dough, giving it a brioche-like texture. Using a stand mixer fitted with a dough hook will lead to the best results!
       3. Proof the Dough Correctly:
          • Do not under- or over-proof the dough. The first proof is roughly 60-90 minutes until the dough doubles in size. The second proof is after shaping the donuts for 30-40 minutes.
       4. Fry Your Donuts:
          • Fry at 350°F for about 2 minutes per side. Precision is critical when frying donuts to make sure they are cooked inside without browning too much on the outside and don’t soak too much oil. Use an oil thermometer for the best results.

       2. Make the Crème Pâtissière Filling

       Crème Pâtissière sounds fancy, but it is basically just a pastry cream (or custard) and not difficult to perfect! Here’s how you make it:

       1. Whisk the Ingredients:
          • Whisk the eggs, sugar, salt, and cornstarch in a bowl. Most recipes use only egg yolks, but to avoid waste, this recipe uses whole eggs with great results!
       2. Heat the Milk and Vanilla Essence:
          • Heat until they just start to boil.
       3. Temper the Eggs:
          • Slowly pour about a third of the milk into the egg mixture, whisking quickly. Then pour the full egg mixture into the milk and whisk to combine.
       4. Cook the Mixture:
          • Cook on low heat in a non-stick pan, constantly stirring, until it thickens into a custard consistency.
       5. Add Butter:
          • Stir until it melts and combines. Remove from heat and pass through a strainer to ensure the pastry cream is smooth in texture.

       And a little secret – if your cream feels grainy or lumpy, don’t worry! Just chuck it in a blender and blend for 30 seconds until it is smooth again. My Nutribullet comes in very handy in these times.

       Once the cream is cooled down, fill it in a piping bag fitted with a Bismarck tip and fill your donuts!

       3. Make the Caramel Coating

       For the thin caramel coating on the donuts, use the wet caramel method. Combine the water, sugar, and salt in a non-stick pan and heat on low heat, without stirring, until the sugar fully dissolves and starts to caramelize. Stir slowly at this stage until the caramel reaches a deep golden color.

• 3.Easy Crème Brûlée Donut Sliders: Day 1 of My Big Game Appetizers

  🏈 Get ready for game day with these delightful Easy Crème Brûlée Donut Sliders! Perfect for when you crave the indulgence of crème brûlée donuts but don’t want to wait for dough to rise. These sliders are topped with a caramelized sugar crust for a satisfying crunch and filled with creamy custard. This might just be my favorite Hawaiian sliders hack ever!

  Ingredients You’ll Need to Make Crème Brûlée Donuts:

  • Egg Yolks
  • Granulated Cane Sugar
  • Vanilla Extract
  • Flour
  • Whole Milk
  • Unsalted Butter
  • Heavy Whipping Cream
  • 12-count Hawaiian Sweet Rolls
  • Melted Butter

  Can Crème Brûlée Donuts Be Made in Advance?

  Yes! The custard can be made up to 3 days ahead. Be sure to press plastic wrap directly onto the surface of the custard to prevent a skin from forming. For the best texture and flavor, make the donuts the day you plan to serve them. However, you can prepare the sliders up to 1 day in advance if you’re pressed for time.

  How to Make a Crème Brûlée Custard Filling:

  1. Heat the Milk: In a saucepan over medium heat, warm the milk until hot but not boiling. Use your finger to gauge the temperature—it should feel like hot tap water.
  2. Whisk the Egg Mixture: In a large bowl, combine egg yolks, sugar, and vanilla. Whisk until smooth.
  3. Temper the Eggs: Add 1 tablespoon of the hot milk to the egg mixture, whisking immediately to temper the eggs and prevent them from cooking.
  4. Combine and Cook: Slowly whisk in the remaining hot milk. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon or spatula, until thickened (about 4-5 minutes).
  5. Cool the Custard: Transfer the custard back to the bowl, stir in the butter, and cover with plastic wrap pressed directly onto the surface. Refrigerate until completely cooled (1-2 hours), or speed up the process by freezing for 20-30 minutes.
  6. Prepare Whipped Cream: While the custard cools, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard to create a light, fluffy texture.
  7. Transfer to Piping Bag: Place the custard into a piping bag with a pointed tip and set aside.

  How to Assemble Crème Brûlée Donut Sliders:

  1. Prepare the Rolls: Slice the Hawaiian rolls in half and brush the cut sides with melted butter.
  2. Caramelize the Sugar: Sprinkle a layer of granulated sugar on the tops of the rolls. Using a kitchen torch, caramelize the sugar until it forms a crispy crust.
  3. Fill the Rolls: Pipe the custard filling onto the bottom halves of the rolls, then place the caramelized tops over the filling to form sliders.

  How to Store Crème Brûlée Slider Donuts:

  Store any leftovers in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. If needed, reheat the sliders in the oven at 400°F for 3-4 minutes to refresh their texture.

   

  These Easy Crème Brûlée Donut Sliders are a show-stopping treat that combines the best of crème brûlée and donuts into one irresistible bite-sized delight. Perfect for game day or any special occasion, they’re sure to be a crowd-pleaser. Enjoy!

  Conclusion

  In conclusion, Easy Crème Brûlée Donut Delights offer a perfect blend of creamy custard and crunchy caramelized topping, making them an irresistible treat for any occasion. Whether you’re preparing for a big game or simply satisfying a sweet craving, these donuts are sure to impress. Enjoy the delightful combination of flavors and textures with this easy-to-make recipe that brings the elegance of crème brûlée to the beloved donut. Happy baking!