Baked Crème Brûlée Donuts (Printable Version)
Pillowy donuts with creamy filling and a crackly caramelized sugar top inspired by classic crème brûlée.
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# Ingredients:
→ Pastry Cream Filling
01 -
1.5 cups (360mL) milk
02 -
3 large egg yolks
03 -
0.25 cup (50g) granulated sugar
04 -
3 tablespoons cornstarch
05 -
2 tablespoons (30g) unsalted butter
06 -
1 teaspoon pure vanilla extract
→ Yeast Donut Dough
07 -
0.75 cup (180mL) lukewarm milk (around 110°F)
08 -
0.25 cup (50g) granulated sugar, divided
09 -
2.25 teaspoons (7g) instant or active dry yeast
10 -
1 large egg, at room temperature
11 -
1 teaspoon pure vanilla extract
12 -
0.25 cup (60g) unsalted butter, melted and cooled
13 -
2.5 cups (300g) all-purpose flour, spooned and leveled
14 -
0.25 teaspoon salt
15 -
1 tablespoon vegetable oil
→ Sugar Topping
16 -
1 cup (200g) granulated sugar
17 -
0.25 cup (60mL) water
18 -
0.125 teaspoon salt
# Steps:
01 -
Heat milk in a medium saucepot over medium heat until steaming and edges start to bubble. Set aside. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into the bowl while whisking. Strain back into the saucepot and cook over medium heat, whisking until boiling and thickened (5-10 minutes). Remove from heat, whisk in butter and vanilla, and transfer to a covered heat-safe bowl. Chill for 1-2 hours until set.
02 -
Warm milk until lukewarm. Mix milk, 1 tablespoon sugar, and yeast in a bowl. Let rest for 5-10 minutes until foamy. Add remaining sugar, egg, vanilla, and melted butter, whisk to combine. Mix in half the flour, then add remaining flour and salt. Knead dough on a floured surface for 5-10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 45 minutes to 1 hour until doubled.
03 -
Roll risen dough to 1/2 inch thickness and cut into 3-inch rounds. Arrange on parchment-lined baking sheets, 3 inches apart. Let rise for 30-45 minutes until doubled. Bake in a preheated oven at 375°F for 10-12 minutes until golden brown. Cool completely on a wire rack before filling.
04 -
Use a paring knife to create holes in each donut. Fill a piping bag with chilled pastry cream, cut the tip off, and pipe filling into each donut until full. Refrigerate filled donuts until ready to caramelize sugar topping.
05 -
In a skillet, combine sugar, water, and salt. Boil over medium-high heat without stirring. Gently swirl the pan to melt evenly. Once sugar starts browning, remove from heat and rest 1 minute to reach amber color. If needed, return to heat briefly. Dip donut tops in sugar using tongs. Cool on a rack until sugar hardens (5-10 minutes). Serve immediately.
# Notes:
01 -
Prepare sugar topping just before serving to maintain its crisp texture. Reheat sugar briefly if necessary while dipping donuts.