Description
Delight in these decadent Baked Crème Brûlée Donuts featuring a luscious homemade pastry cream filling nestled inside soft, golden baked yeast donuts, topped off with a crisp, caramelized sugar crust mimicking that classic crème brûlée finish. This recipe combines the richness of traditional crème brûlée flavors with the comforting texture of freshly baked donuts, perfect for an indulgent breakfast or dessert treat.
Ingredients
Pastry Cream Filling
- 1 & ½ cups (360mL) milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla bean paste
Yeast Donuts
- ¾ cup (180mL) lukewarm milk (around 110°F)
- ¼ cup (50g) granulated sugar, divided
- 2 & ¼ teaspoons (7g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 & ½ cups (300g) all-purpose flour, spooned and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
Sugar Topping
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
Instructions
- Make the pastry cream filling: Pour milk into a medium saucepan and heat over medium until steaming and edges start to bubble. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into the egg mixture to temper the eggs. Strain back into the saucepan and cook over medium heat, whisking constantly until mixture boils and thickens to pudding consistency (5-10 minutes). Remove from heat, stir in butter and vanilla, then cover with plastic wrap touching the surface. Chill 1-2 hours until set.
- Make the donut dough: Warm lukewarm milk and combine with 1 tablespoon sugar and yeast in a large bowl; let foam 5-10 minutes. Add remaining sugar, egg, vanilla, and melted butter; whisk to combine. Add half the flour and mix until a sticky dough forms, then add remaining flour and salt, mixing until dough starts to come together. Knead on floured surface 5-10 minutes until smooth and elastic, adding flour as needed.
- First rise: Oil a large bowl, place dough inside and coat with oil. Cover and let rise in warm place until doubled, about 45-60 minutes.
- Shape donuts: Punch down dough and roll out to ½ inch thickness on floured surface. Cut with 3-inch round cutter to form donuts and place spaced on parchment-lined baking sheets. Gather scraps, reroll and cut remaining donuts.
- Second rise: Cover shaped donuts and let rise in warm place until doubled, about 30-45 minutes.
- Bake donuts: Preheat oven to 375°F (190°C). Bake donuts in center rack for 10-12 minutes until puffed and golden. Transfer to wire rack to cool completely before filling.
- Fill donuts: Make a hole in the side of each cooled donut with a sharp paring knife. Fill a piping bag with pastry cream, cut the tip, insert into hole, and fill until cream oozes out. Chill filled donuts until ready to top.
- Make sugar topping: Combine sugar, water, and salt in medium skillet over medium-high heat. Bring to boil without stirring, gently swirling pan. If sugar crystals form, cover briefly to dissolve. Boil until sugar turns honey color, then remove from heat and let sit 1 minute to deepen amber color. If needed, return briefly to heat. Be careful to avoid burning.
- Caramelize tops: Using long-handled tongs, dip tops of filled donuts into caramelized sugar. If sugar hardens, gently reheat to liquify. Place donuts on wire rack or parchment to set sugar crust for 5-10 minutes before serving.
Notes
- Ensure milk is lukewarm (around 110°F) for yeast activation to avoid killing yeast.
- Cover pastry cream surface directly with plastic wrap to prevent a skin from forming.
- Do not overbake donuts or they may turn dry; they should be golden and puffed.
- Make caramel sugar topping closer to serving to keep crispness.
- If caramel sugar hardens during dipping, gently warm it over low heat to re-liquify.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
