Baked Crème Brûlée Donuts: A Decadent Pastry Delight
There’s something magical about combining the best of two worlds—donuts and crème brûlée. If you’re ready to elevate your home baking game, baked crème brûlée donuts are the perfect challenge. These soft, yeast-raised donuts filled with creamy, silky pastry cream and topped with a crunchy caramelized sugar glaze bring indulgence to your fingertips. And the best part? They’re baked, not fried, making them a lighter yet equally irresistible treat.
Why You’ll Fall in Love with Baked Crème Brûlée Donuts
Imagine biting into a donut that boasts a soft, pillowy texture and rich custard filling. The caramelized sugar crunch provides a satisfying contrast to the creamy interior, making each bite unforgettable. Whether for a fancy brunch or a cozy weekend treat, these donuts are sure to wow your family and friends.
Ingredients You’ll Need
Here’s everything you need to create these delectable donuts, broken down by their components:
For the Pastry Cream Filling
Ingredient | Measurement | Notes |
---|---|---|
Milk | 1 ½ cups (360mL) | Whole milk for best results |
Egg Yolks | 3 large | Separate whites for another recipe |
Granulated Sugar | ¼ cup (50g) | Sweetness level you can adjust |
Cornstarch | 3 tablespoons | For thickening |
Unsalted Butter | 2 tablespoons (30g) | Adds richness |
Pure Vanilla Extract | 1 teaspoon | Use high-quality vanilla |
For the Yeast Donuts
Ingredient | Measurement | Notes |
---|---|---|
Milk | ¾ cup (180mL) | Lukewarm, around 110°F |
Granulated Sugar | ¼ cup (50g) | Divided into portions |
Instant/Active Dry Yeast | 2 ¼ teaspoons (7g) | Check expiration for freshness |
Egg | 1 large | At room temperature |
Pure Vanilla Extract | 1 teaspoon | Adds depth of flavor |
Unsalted Butter | ¼ cup (60g) | Melted and cooled |
All-Purpose Flour | 2 ½ cups (300g) | Spoon and level to avoid excess |
Salt | ¼ teaspoon | Balances sweetness |
Vegetable Oil | 1 tablespoon | For greasing |
For the Sugar Topping
Ingredient | Measurement | Notes |
---|---|---|
Granulated Sugar | 1 cup (200g) | Forms the caramelized top |
Water | ¼ cup (60mL) | Helps dissolve sugar evenly |
Salt | ⅛ teaspoon | Enhances flavor |
Step-by-Step Instructions
1. Prepare the Pastry Cream
- Heat the Milk: Pour milk into a medium saucepan and warm it over medium heat until steaming with bubbles forming at the edges.
- Whisk the Base: In a medium bowl, combine egg yolks, sugar, and cornstarch until smooth.
- Temper the Eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Cook Until Thickened: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency (5–10 minutes).
- Finish the Cream: Remove from heat, then whisk in butter and vanilla. Cover with plastic wrap touching the surface to prevent skin from forming and chill for 1–2 hours.
2. Make the Donut Dough
- Activate the Yeast: Warm milk to around 110°F and whisk with 1 tablespoon of sugar and yeast. Let sit for 5–10 minutes until foamy.
- Combine Wet Ingredients: Add remaining sugar, egg, vanilla, and melted butter to the yeast mixture.
- Mix the Dough: Gradually incorporate half the flour, stirring to combine, then add the rest along with salt. Mix until a sticky dough forms.
- Knead: Turn the dough onto a floured surface and knead for 5–10 minutes until smooth and elastic.
- Proof: Place the dough in a greased bowl, turning to coat, and cover with a clean towel. Let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
3. Shape and Bake
- Roll Out Dough: Punch down the risen dough and roll it out to ½-inch thickness. Use a 3-inch round cutter to shape the donuts.
- Second Rise: Arrange on parchment-lined baking sheets and let rise again until doubled (30–45 minutes).
- Bake: Preheat oven to 375°F and bake the donuts for 10–12 minutes, until golden and puffed. Allow to cool completely before filling.
4. Fill the Donuts
- Use a small knife to create a hole in the side of each donut.
- Fill a piping bag with the chilled pastry cream and pipe into each donut until cream peeks out.
5. Caramelize the Sugar
- Combine sugar, water, and salt in a skillet and heat until the mixture turns a honey-colored amber.
- Dip the tops of each filled donut into the caramel, letting excess drip off. Let cool until hardened.
Tips for Perfect Baked Crème Brûlée Donuts
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature to help the dough come together seamlessly.
- Don’t Overbake: Keep a close eye on your donuts while baking to prevent dryness.
- Caramel Tips: Avoid stirring the caramel as it can crystallize; instead, gently swirl the pan.
FAQs About Baked Crème Brûlée Donuts
1. Can I make these donuts ahead of time?
Yes, you can prepare the pastry cream and bake the donuts a day in advance. Fill and caramelize the sugar topping just before serving.
2. How do I store leftovers?
Store filled donuts in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
3. What if my caramel hardens while dipping?
Simply reheat it gently over low heat until it liquifies again.
4. Can I freeze the donuts?
Yes, freeze the unfilled baked donuts. Thaw at room temperature before filling and topping.
5. Can I fry the donuts instead of baking them?
Absolutely! Fry them in 350°F oil for 1–2 minutes per side, then drain on paper towels before filling.
6. What’s the best way to reheat these donuts?
Warm them briefly in the microwave for 10–15 seconds to soften without melting the sugar topping.
Conclusion
Baked crème brûlée donuts are a show-stopping dessert that’s surprisingly achievable at home. With their creamy filling and crackly sugar topping, they combine elegance with comfort. Whether you’re a seasoned baker or just starting out, these donuts will quickly become a household favorite. Ready to create your own batch of indulgent treats? Start baking today!
Easy Baked Crème Brûlée Donuts Recipe
Total Time: 1 hour and 55 minutes
Yield: 12 donuts
Description
Soft, yeast-raised donuts filled with silky pastry cream and topped with a caramelized sugar crust, these baked crème brûlée donuts are a decadent treat perfect for any occasion. Baking instead of frying keeps them light yet indulgent, with all the crunch and creaminess you love in crème brûlée.
Ingredients
For the 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 pure vanilla extract
For the 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 pure vanilla extract
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
Instructions
1. Make the Pastry Cream Filling
- Heat the milk in a medium saucepan over medium heat until steaming with bubbles forming at the edges. Remove from heat.
- In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency (5–10 minutes).
- Remove from heat and whisk in butter and vanilla. Transfer to a heat-safe bowl, cover with plastic wrap touching the surface, and refrigerate for 1–2 hours until set.
2. Prepare the Donut Dough
- In a large bowl, whisk together lukewarm milk, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add the remaining sugar, egg, vanilla, and melted butter to the yeast mixture and whisk to combine.
- Gradually mix in half the flour, stirring to form a rough dough, then add the remaining flour and salt. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 5–10 minutes until smooth and elastic.
- Grease a large bowl with vegetable oil, place the dough inside, and turn to coat. Cover and let rise in a warm place for 45 minutes to 1 hour until doubled in size.
3. Shape and Bake the Donuts
- Punch down the dough and roll it out to ½-inch thickness on a lightly floured surface. Use a 3-inch round cutter to shape the donuts.
- Arrange the cut donuts on parchment-lined baking sheets, leaving space between each. Let rise for 30–45 minutes until doubled in size.
- Preheat your oven to 375°F. Bake the donuts for 10–12 minutes, until golden brown and puffed. Cool completely on a wire rack.
4. Fill the Donuts
- Use a sharp knife to create a small hole in the side of each donut.
- Fill a piping bag with the chilled pastry cream and pipe into each donut until cream peeks out.
5. Caramelize the Sugar
- In a medium skillet, combine sugar, water, and salt. Cook over medium-high heat, swirling the pan gently (do not stir), until the sugar turns amber in color.
- Remove from heat and let sit for 1 minute. Dip the tops of the filled donuts into the caramel, letting excess drip off.
- Place the donuts on a wire rack or parchment paper to cool and harden the sugar topping.
Notes
- Make Ahead: Prepare the pastry cream and bake the donuts a day in advance. Fill and caramelize the sugar topping just before serving.
- Caramel Tip: If the caramel hardens while dipping, gently reheat it over low heat to liquify again.
- Storage: Store filled donuts in the refrigerator for up to 2 days. Bring to room temperature before serving
- Prep Time: 1 hour and 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
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