Creme Brulee Donuts:

**For the Brûlée Topping:**

* Granulated sugar (for sprinkling)
* Kitchen torch

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### **How to Make Them**

**1. Make the Donut Dough**
In a mixing bowl, combine warm milk, sugar, and yeast. Let it bloom for 5–10 minutes. Add in flour, egg, butter, and salt. Knead the dough until smooth and elastic, then cover and let it rise for 1–1.5 hours until doubled.

**2. Cut and Fry**
Roll out the dough and cut into rounds. Let them rest for another 30 minutes. Heat oil to 350°F (175°C) and fry donuts in batches until golden brown, flipping halfway. Drain on paper towels.

**3. Prepare the Pastry Cream**
In a saucepan, heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly temper the eggs with the hot milk, then return the mixture to the pan and cook until thick. Stir in vanilla and butter. Let cool completely.

**4. Fill the Donuts**
Use a piping bag to inject the pastry cream into each cooled donut.

**5. Add the Brûlée Topping**
Sprinkle a layer of granulated sugar on the top of each donut. Use a kitchen torch to caramelize the sugar until it’s golden and glass-like. Let it cool and harden before serving.

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### **Tips & Tricks**

* No torch? Use the broiler for a few seconds — but watch closely!
* Chill the pastry cream for at least 1 hour to thicken properly.
* Want to save time? Use store-bought custard and premade donuts (we won’t tell 😉).
* For a flavor twist, try adding espresso or orange zest to the cream.

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### **Final Bite**

**Crème Brûlée Donuts** are the kind of indulgence that stops conversations and starts cravings. Whether you’re serving them at brunch, treating guests, or just feeling fancy on a Sunday morning, they’re guaranteed to impress — and disappear fast.

Because really, why choose between a donut and crème brûlée when you can have both?

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