Creme Brulee Donuts are everything. They’re soft, fluffy, creamy and covered in caramel that cracks with every bite. They’re stuffed with vanilla pudding. The best part is – they can be ready to eat in 1 hour. I swear. These are the easiest creme brulee doughnuts that don’t need any yeast.

This post is a collaboration with ALLNUTRITION. Use my code “MYKHAILAEATS” for a discount.

Ingredients:

• 170 g flour
• 250 g semi-fat curd cheese
• 2 egg yolks
• 20 g vanilla sugar
• 1 tbsp icing sugar
• oil for frying

Cream

• 60 g ALLNUTRITION SUGAR FREE PUDDING VANILLA
• 300 ml hot water

Caramel

• 1 mug icing sugar

Creme brulee donuts are easy to make and you don’t even need a whisker! Make the dough with hands, cut the circles with a cookie cutter and fry. And what about the custard? Vanilla pudding. They are easy, and time-saving and no yeast was used in this recipe. You can have fresh donuts on your table in 30 minutes!

How to make creme brulee donuts:

In a bowl mix with a hand – flour, semi-fat curd cheese, egg yolks, vanilla sugar, and icing sugar. Mix with hands until the dough is done.

Roll the dough until it’s 1 cm thick. Take a cookie cutter in a shape of a circle. Cut the circles from the dough.

Take a pot and pour a lot of oil into it. When the oil is hot enough (I always sprinkle some flour over it to see if bubbles appear), put a circle into it. Fry on both sides until golden. Take the donut out of the oil.

Cream

You can use pudding. I used SUGAR FREE PUDDING VANILLA from ALLNUTRITION. You just bring water to a boil and add pudding powder to it. Then you whisk the mixture until it’s thick like a pudding. I put it aside to be at least lukewarm before stuffing the donuts.

When the pudding is ready to use, take a butter knife and make a hole in a donut. Use a piping bag to stuff the donut with pudding.

Caramel

Put the icing sugar into the pan and melt. When the caramel is hot and golden brown, turn the heat off. Take a donut and press it into caramel.

When the caramel gets thick and is not very useful, heat it up again. Continue until you finish all the donuts.

my tips for perfect small donuts:

• use a small cookie cutter – a small circle for the nicest shape of donuts
• fry until brown – do not fry for longer!
• use piping bag for pudding – for the easiest manipulation with a custard (pudding. stuffing), use a piping bag
• make a hole with a butter knife – this is the most gentle way how to make space for pudding inside the donut
• if the pudding is too thick, use milk – if you’re using a different vanilla pudding for filling, add boiled milk to it and cook again
• you can use a pudding of your favourite flavour – you can
• if the caramel gets too thick, heat it up again
• use a thicker layer of caramel so they last longer – a less thick layer of caramel is easier to crack with fingers, but on the second day the caramel starts melting. If you want the caramel to stay on the donut for more days, do a thick layer of caramel (you have to find the way that suits you)

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