Who says you can’t enjoy the elegance of crème brûlée in handheld form? These Baked Crème Brûlée Donuts combine the fluffy texture of yeast donuts with a luscious pastry cream filling and a crunchy caramelized sugar topping. Perfect for special occasions or when you want to treat yourself, these donuts deliver indulgent flavors without the need for frying.
Ingredients:
For the Pastry Cream Filling:
- 1½ cups (360 mL) milk
- 3 large egg yolks
- ¼ cup (50 g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30 g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup (180 mL) lukewarm milk (around 110°F)
- ¼ cup (50 g) granulated sugar, divided
- 2¼ teaspoons (7 g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60 g) unsalted butter, melted and cooled
- 2½ cups (300 g) all-purpose flour, spooned and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200 g) granulated sugar
- ¼ cup (60 mL) water
- ⅛ teaspoon salt
Instructions:
- Make the Pastry Cream : In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking, until thickened (about 2-3 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully chilled.
- Prepare the Yeast Donut Dough : In a large bowl, mix the lukewarm milk, 1 tablespoon of the sugar, and yeast. Let sit for 5-10 minutes until frothy. Add the remaining sugar, egg, vanilla, melted butter, flour, and salt. Mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1½ hours, or until doubled in size.
- Shape and Bake the Donuts : Punch down the dough and roll it out to about ½ inch thickness. Use a 3-inch round cutter to cut out donuts. Place the rounds on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes. Preheat the oven to 375°F (190°C). Brush the tops of the donuts with vegetable oil and bake for 10-12 minutes, or until lightly golden.
- Fill the Donuts : Allow the donuts to cool completely. Use a piping bag with a small round tip to fill each donut with the chilled pastry cream.
- Caramelize the Sugar Topping : In a saucepan, combine the sugar, water, and salt. Cook over medium heat without stirring until the sugar melts and turns a deep amber color. Carefully drizzle the caramelized sugar over the tops of the filled donuts, or dip the tops directly into the sugar for an even coating. Let the sugar harden.
Conclusion:
These Baked Crème Brûlée Donuts offer the perfect blend of textures and flavors, with a creamy center and a crisp caramel topping. Whether for a fancy dessert or a fun weekend baking project, these donuts are sure to impress everyone who takes a bite.
Baked Crème Brûlée Donuts: A Decadent Twist on a Classic Dessert
These Baked Crème Brûlée Donuts offer the perfectblend of textures and flavors, with a creamy center and a crisp caramel topping.
Ingredients
For the Pastry Cream Filling:
- 1½ cups 360 mL milk
- 3 large egg yolks
- ¼ cup 50 g granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons 30 g unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup 180 mL lukewarm milk (around 110°F)
- ¼ cup 50 g granulated sugar, divided
- 2¼ teaspoons 7 g instant or active dry yeast
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup 60 g unsalted butter, melted and cooled
- 2½ cups 300 g all-purpose flour, spooned and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup 200 g granulated sugar
- ¼ cup 60 mL water
- ⅛ teaspoon salt
Instructions
- Make the Pastry Cream : In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking, until thickened (about 2-3 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully chilled.
- Prepare the Yeast Donut Dough : In a large bowl, mix the lukewarm milk, 1 tablespoon of the sugar, and yeast. Let sit for 5-10 minutes until frothy. Add the remaining sugar, egg, vanilla, melted butter, flour, and salt. Mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1½ hours, or until doubled in size.
- Shape and Bake the Donuts : Punch down the dough and roll it out to about ½ inch thickness. Use a 3-inch round cutter to cut out donuts. Place the rounds on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes. Preheat the oven to 375°F (190°C). Brush the tops of the donuts with vegetable oil and bake for 10-12 minutes, or until lightly golden.
- Fill the Donuts : Allow the donuts to cool completely. Use a piping bag with a small round tip to fill each donut with the chilled pastry cream.
- Caramelize the Sugar Topping : In a saucepan, combine the sugar, water, and salt. Cook over medium heat without stirring until the sugar melts and turns a deep amber color. Carefully drizzle the caramelized sugar over the tops of the filled donuts, or dip the tops directly into the sugar for an even coating. Let the sugar harden.