Crème Brûlée Donuts
A delightful fusion of crème brûlée and donuts, these treats offer a soft, pillowy texture with a rich, creamy glaze and a crunchy sugar topping.
Ingredients
For the Donut Batter
- 1.5 cups all-purpose flour This will form the base of your donuts, yielding a soft and tender texture.
- 0.5 cups sugar Sweetness that perfectly balances the rich flavors.
- 2 tsp baking powder This helps the donuts rise beautifully while baking.
- 0.25 tsp salt A subtle touch that enhances the flavors.
- 0.5 cups whole milk Adds moisture and richness to the donut batter.
- 2 large eggs These bind the ingredients and contribute to a fluffy texture.
- 0.25 cups unsalted butter, melted Provides a luscious taste and moisture.
- 1 tsp vanilla extract A fragrant addition that brings warmth to the flavor.
- 0.5 tsp almond extract (optional) For an extra layer of nutty sweetness.
For the Glaze
- 0.5 cups heavy cream Used for the glaze, adding a silky smoothness.
- 0.25 cups sugar Sweetens the glaze to perfection.
- 0.5 tsp vanilla extract (for glaze) A hint of vanilla to enhance the creaminess.
- 1 tbsp unsalted butter (for glaze) Adds richness to the glaze.
For the Topping
- 0.25 cups brown sugar Gives the donuts a smoky-sweet finish and helps create that signature brûlée crunch.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Prepare the donut pan by greasing it with unsalted butter or lightly coating it with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix together the milk, eggs, melted butter, vanilla extract, and almond extract.
- Combine the wet and dry ingredients by pouring the wet mixture into the dry mixture, stirring gently until combined.
- Spoon the donut batter into the donut pan, filling each cavity about 3/4 full.
Baking
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.
Glazing
- In a small saucepan, heat heavy cream, sugar, and vanilla extract over medium heat until the sugar dissolves and starts to simmer.
- Remove from heat and whisk in the butter until smooth.
- Dip each warm donut into the glaze, generously coating the top.
Finishing Touch
- Sprinkle brown sugar evenly over the top of the donuts.
- Use a kitchen torch to melt the brown sugar until it turns golden and crispy.
- Serve immediately to enjoy the creamy, crunchy indulgence.
Notes
For optimal freshness, store leftover donuts in an airtight container at room temperature for up to two days. You can freeze unglazed donuts for up to three months. Reheat in the oven and glaze fresh for the best results.