Crème Brûlée Donuts
A delightful twist on the classic French dessert, these Crème Brûlée Donuts combine warm, pillowy donuts with a luscious glaze and a crunchy caramelized sugar topping.
Ingredients
Donut Batter
- 1.5 cups all-purpose flour This is the foundation of our donuts, providing a fluffy structure.
- 0.5 cups sugar Sweetness is essential to elevate the flavor.
- 2 tsp baking powder This ensures our donuts rise beautifully while baking.
- 0.25 tsp salt A pinch of salt enhances the overall taste.
- 0.5 cups whole milk Adds moisture and richness to the batter.
- 2 large eggs These bind the ingredients together and contribute to the softness.
- 0.25 cups unsalted butter, melted Brings a decadent richness and flavor.
- 1 tsp vanilla extract The classic flavor that complements the donuts wonderfully.
- 0.5 tsp almond extract (optional) Provides a nutty aroma and taste.
Crème Brûlée Glaze
- 0.5 cups heavy cream Essential for the silky glaze that coats the donuts.
- 0.25 cups sugar (for glaze) Sweetens the glaze, making it irresistible.
- 0.5 tsp vanilla extract (for glaze) Enhances the overall flavor profile of the glaze.
- 1 tbsp unsalted butter (for glaze) Adds a velvety smoothness.
Topping
- 0.25 cups brown sugar (for topping) This becomes the crunchy layer that transforms these donuts into a crème brûlée experience.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a donut pan lightly with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, melted butter, vanilla, and almond extract if using, creating a rich blend.
- Slowly pour the wet ingredients into the dry ingredients and stir gently until well combined.
Baking
- Spoon the donut batter into the donut pan, filling each cavity about three-quarters full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.
Glazing
- Heat the heavy cream, sugar, and vanilla extract in a small saucepan over medium heat until the sugar dissolves.
- Remove from heat and whisk in the butter until the glaze is smooth.
- While the donuts are still warm, dip the tops into the glaze, coating them generously.
- Sprinkle the brown sugar evenly over the top of each donut.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
- Serve the donuts immediately and enjoy!
Notes
For best results, ensure your oven is preheated. Use alternative flavor extracts for a unique twist. Store leftovers in an airtight container at room temperature for up to two days, or freeze without glaze for longer storage. Reheat before serving.