Ingredients
Indulge in the irresistible charm of Baked Crème Brûlée Donuts, where the classic elegance of French dessert meets the comforting delight of a freshly baked donut. Each donut is crafted with a velvety pastry cream filling, encased in a soft, airy dough, and finished with a shimmering caramelized sugar topping that crackles with every bite.
Instructions
Pastry Cream Filling:
1 & 1/2 cups (360mL) milk
3 large egg yolks
1/4 cup (50g) granulated sugar
3 tablespoons cornstarch
2 tablespoons (30g) unsalted butter
1 teaspoon pure vanilla extract
Yeast Donuts:
3/4 cup (180mL) lukewarm milk (around 110°F)
1/4 cup (50g) granulated sugar, divided
2 & 1/4 teaspoons (7g) instant or active dry yeast
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 tablespoons (45g) unsalted butter, melted and cooled
3 to 4 cups (360g to 480g) all-purpose flour, spoon and leveled
1/4 teaspoon salt
1 tablespoon vegetable oil
Sugar Topping:
1 cup (200g) granulated sugar
1/4 cup (60mL) water
Notes
Make the pastry cream filling: Heat milk in a saucepot until steaming. Whisk egg yolks, sugar, and cornstarch. Gradually add hot milk, then return to heat, stirring until thick. Remove from heat, add butter and vanilla, and chill.
Make the donut dough: Combine lukewarm milk, sugar, and yeast. Add egg, vanilla, and butter. Mix in flour and salt to form a dough. Let rise, cut shapes, and let rise again. Bake at 375°F until golden.
Fill the donuts: Make a hole in each donut, fill with pastry cream using a piping bag.
Make the sugar topping: Boil sugar and water, swirl until browned. Dip donuts in caramelized sugar and let harden.
Prep Time: 2 hours