Crème brûlée doughnuts

Crème brûlée doughnuts

Course Dessert, Doughnuts
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 -18 doughnuts
Author Alida Ryder


  • 1/4 cup water
  • 3 tablespoons butter
  • 1/2 cup milk
  • 3 cups cake flour/all purpose flour
  • 1/4 cup caster sugar
  • pinch of salt
  • 1 sachet 7-10g instant yeast
  • 1 egg
  • oil for deep-frying

for the filling

  • 1 1/2 cups milk
  • 1 vanilla pod halved
  • 1/3 cup sugar
  • 4 egg yolks
  • 2 tablespoons flour
  • pinch of salt

for the caramel

  • 2 cups sugar


  • Heat together the water, butter and milk until the butter has melted.
  • In a separate bowl, mix together the flour, caster sugar, salt and yeast.
  • Pour the warm butter mixture into the flour and add the egg.
  • Stir to combine and knead for 5-8 minutes until the dough is smooth and soft. If the dough is sticky, add a little more flour.
  • Place in a clean bowl and cover with a damp tea towel. Allow to rise for 1 hour.
  • To make the filling, heat the milk and vanilla pod until it just starts to boil.
  • In a separate bowl, whisk together the sugar and egg yolks until light. Add the flour and salt and mix well.
  • When the milk has reached boiling point, pour it slowly into the egg yolk mixture whilst whisking.
  • Return the mixture to the saucepan and allow to cook over low heat whilst continuously stirring until thick and glossy (around 5-10 minutes).
  • If there are any lumps, strain the filling through a fine sieve then place in a clean bowl. Push cling wrap onto the surface of the custard/filling to prevent a skin from forming and place in the fridge. Allow to cool completely.
  • When the dough has risen, knock it down. Place the dough on a floured surface and roll out to approximately 2cm thick. Using a round cookie cutter or small glass, cut circles out of the dough then place on a tray lined with baking paper. Allow to rise for another 30 minutes.
  • Heat the oil then fry the doughnuts in batches until golden brown and cooked through.
  • Remove from the oil and drain on kitchen paper.
  • Allow to cool to room temperature. Place the chilled filling into a piping bag fitted with a plain nozzle then pipe the mixture into the doughnuts. Alternatively you could make a slit in each doughnut and fill with a spoon but this is a little messier than working with a piping bag.
  • Once all the doughnuts have been filled, place the sugar for the caramel in a frying pan over medium heat.
  • Allow the sugar to start caramelising, stirring gently until all the sugar has dissolved and the sugar is amber in colour.
  • Remove from the heat and carefully place the doughnuts into the warm caramel and gently shake the pan to coat them. Carefully remove the doughnuts from the caramel with a pair of tongs and place them back onto the baking paper. Allow to set then serve.