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Turn regular donuts into a fancy French treat with these Crème Brûlée donuts. This clever mashup brings together fluffy Japanese-style tangzhong donuts and the rich taste of traditional French crème brûlée. Every mouthful gives you the perfect mix of crunchy sugar top, smooth custard filling, and super soft dough.
I came up with this while trying to copy an amazing dessert I had at a bakery in Paris. After trying loads of different ways, this version nailed the mix of textures and flavors that took me straight back to that cute French coffee shop.
Choose Quality Ingredients
- Bread flour: The extra protein helps your dough turn out just right
- Fresh eggs: Let them sit at room temp so they mix better in your custard
- Good vanilla: Real extract or actual vanilla beans will make everything taste better
- Regular sugar: The smaller crystals melt easier for smooth caramel
- Unsalted butter: Go for European-style for richer taste and feel
Making Your Donuts
- Start The Paste
- Mix flour and milk over heat until it turns into a shiny paste that'll make your donuts super soft.
- Mix The Dough
- Work the dough until it feels smooth and silky, adding butter partway through for that brioche feeling.
- Let It Grow
- Wait for the dough to get twice as big, then shape it and let it puff up again.
- Fry Them Right
- Keep your oil at just the right heat for donuts that are golden outside and fluffy inside.
- Make The Custard
- Slowly add hot milk to your eggs while stirring to get a velvety smooth filling.
- Add The Top
- Dunk the tops in melted sugar to get that cracky shell everyone loves.
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The secret to making great caramel runs in my family. My aunt always told me to pay attention to the smell - when you catch that deep, toasty scent, it's ready to use.
Fantastic Pairings
These fancy donuts taste amazing with a shot of espresso or a mug of thick hot chocolate. If you're hosting a special brunch, try serving them with glasses of bubbly.
Try Some Twists
Play around with different custard flavors like green tea, coffee, or chocolate. You can also switch up the sugar on top - try brown or raw sugar for different tastes.
Storage Tips
These taste best on the day you make them. If needed, you can keep the empty donuts at room temp and add the filling right before you want to eat them.
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Now that I've gotten good at making these donuts, they've become my go-to treat for birthdays and parties. The mix of soft dough filled with creamy custard and topped with that satisfying crackly sugar creates a treat that feels both cozy and fancy at the same time. Don't worry about the detailed steps - just take your time and you'll end up with bakery-quality donuts that would make any French pastry chef proud.
Frequently Asked Questions
- → Can these donuts be prepped early?
- Make the dough and custard a day before, but assemble and caramelize them right before eating for best results.
- → What if I lack special piping tools?
- A small piping tip or even a bag with a tiny snip at the corner works great for adding the filling.
- → How to store leftovers the right way?
- Fresh is best! Avoid covering them, but leaving them uncovered for a few hours at room temp works fine.
- → Could I swap homemade custard with store-bought?
- You can, but homemade crème patisserie brings more flavor and freshness to this treat.
- → What’s the ideal oil for frying?
- Go for neutral oils like canola, sunflower, or vegetable oil while frying these donuts.