Crème brûlèe doughnuts

Golden, sugar-dusted doughnuts filled with a silky vanilla custard centre and crowned with a crisp caramelised sugar crust that shatters delightfully with each mouthful. These crème brûlée doughnuts elevate classic fried treats to patisserie perfection.

These indulgent crème brûlée doughnuts score less healthy on the Nutri-Scale due to their high sugar and fat content from frying. While delicious as an occasional treat, the combination of fried dough, custard filling and caramelised sugar topping makes this a choice best enjoyed in moderation.

Equipment

Quest 35239 2.5L Deep Fryer/Features Removable Lid & Large Observation Window/Adjustable Temperature/Ergonomic Cool Touch Handle/Black

£29.99   £38.99

See details

Ingredients

For the doughnuts

• strong white bread flour 250g
• caster sugar 30g
• fine sea salt 5g
• lemon ½, zest only
• free-range eggs 2
• fresh yeast 8g (or 4g dried active yeast)
• unsalted butter 65g, softened
• neutral oil about 2 litres, for frying
• caster sugar 200g, for dusting

For the custard

• vanilla pod ½, split and seeds removed
• full-fat milk 250ml
• free-range egg yolks 3
• caster sugar 90g
• plain flour 30g
• double cream 60ml

To finish

• demerara sugar 200g

Method

Make the dough

1. Combine flour, sugar, salt, lemon zest, eggs and yeast in a bowl with 5 tbsp water. Mix into a dough.
2. Turn onto a clean surface and knead for 5 minutes using a dough scraper. Rest for 1 minute.
3. Incorporate the softened butter in four additions, kneading thoroughly after each. Knead 5 more minutes until elastic and shiny.
4. Return to bowl, cover and prove until doubled (about 1½ hours). Knock back, re-cover and refrigerate overnight.

Shape and fry

5. Divide chilled dough into 10 equal pieces (about 50g each). Roll into tight balls and space well apart on a floured tray.
6. Cover with damp cloth and prove for 2 hours until puffy.
7. Heat oil in a deep fryer to 180°C. Carefully fry doughnuts 2 minutes per side until golden.
8. Drain on kitchen paper and toss in caster sugar while warm. Cool completely before filling.

Make the custard

9. Infuse milk with vanilla by bringing slowly to boil. Meanwhile, whisk egg yolks with 60g sugar, then mix in flour.
10. Pour hot milk onto yolk mixture, whisking constantly. Return to pan and cook for 3 minutes until thickened.
11. Strain through a fine sieve, cover surface and chill completely.
12. Whip cream with remaining 30g sugar and fold into chilled custard. Transfer to a piping bag.

Assemble

13. Make a small hole in each doughnut and pipe in custard until plump.
14. Press custard side into demerara sugar to coat.
15. Caramelise sugar topping with a blow torch or hot iron for that signature brûlée crust.

Tips

• For best texture, don’t skip the overnight refrigeration of the dough
• Maintain oil temperature carefully – too cool makes greasy doughnuts, too hot burns them
• Pipe extra custard onto the exterior before sugar-dipping for dramatic presentation

What can you serve with this

1. Fresh berries – Their natural acidity and juiciness provide welcome contrast to the rich doughnuts
2. Vanilla ice cream – Creates a hot-cold textural play when served alongside warm doughnuts
3. Espresso – The bold coffee flavours cut through the sweetness beautifully

Nutri-Score Health Check

This dessert scores D (Less Healthy) due to:

Positive Factors

• Contains eggs providing protein and vitamins
• Small amount of lemon zest adds vitamin C

Negative Factors

• High in sugar from multiple sources (caster sugar, demerara, custard)
• Deep-fried in oil increases saturated fat content
• Double cream and butter contribute to high calorie count

The score has been automatically calculated from the ingredients and serves as a general guide only. While delicious, these are best enjoyed occasionally as part of a balanced diet.