Caramel Cream-Filled Doughnuts with Crunchy Topping
These Caramel Cream-Filled Doughnuts are golden, crisp on the outside, and silky on the inside with a rich pastry cream center. Topped with crackly caramel and optional nuts or spice, they deliver the perfect blend of creamy, crunchy, and indulgent—ideal for special brunches, celebrations, or just a weekend treat.
Ingredients
For the Dough:
- 440 g all-purpose flour
- 7 g instant yeast
- 50 g granulated sugar
- 1 tsp salt
- 3 eggs
- 113 g unsalted butter
- 120 ml warm milk or water
- 1 tsp lemon zest optional
- 1 tsp vanilla extract optional
For the Pastry Cream:
- 480 ml whole milk
- 5 egg yolks
- 100 g sugar
- 24 g cornstarch
- 28 g butter
- 1 tsp vanilla
- 1 tbsp rum or brandy optional
- For the Caramel Glaze:
- 150 g sugar
- 30 ml water
For Frying:
- Oil as needed
Instructions
- Mix yeast with warm liquid and let sit 10 minutes.
- Combine flour, sugar, salt, and yeast mixture in mixer.
- Add eggs, then butter, zest, and vanilla. Knead until elastic.
- Let dough rise until doubled or chill overnight.
- Shape into buns and rise again.
- Fry at 175°C/350°F until golden, 2 minutes per side.
- See full steps with tips & photos → https://wimpysdiner.net/caramel-cream-filled-doughnuts-with-crunchy-topping/
Notes
- For best results, make the pastry cream ahead and chill it fully before filling.
- Handle caramel with care—it’s extremely hot.
- Doughnuts are best eaten the same day they’re made, as the caramel may soften over time.