Description
Baked Crème Brûlée Donuts blend French pastry elegance with American comfort. Silky custard-filled pastries caramelized with torched sugar create an irresistible dessert experience you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) whole milk
Wet Ingredients:
- ¼ cup (60 ml) unsalted butter, melted
- 2 teaspoons (10 ml) vanilla extract
Leavening and Seasoning:
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) salt
For Topping:
- Additional granulated sugar
Instructions
- Gently warm 1 of milk in a medium saucepan, ensuring it reaches a warm temperature without boiling.
- In a separate mixing bowl, thoroughly whisk egg yolks, granulated sugar, and cornstarch until the mixture becomes silky and smooth.
- Slowly introduce the warm milk into the egg mixture, stirring continuously to prevent egg curdling.
- Transfer the combined liquid back to the saucepan, cooking over medium heat while stirring consistently until the mixture transforms into a thick, luxurious pastry cream.
- Remove from heat and incorporate unsalted butter and vanilla extract, mixing until completely uniform; allow the cream to cool to room temperature.
- Activate yeast by combining lukewarm milk with half the granulated sugar in a mixing bowl; sprinkle yeast on top and let it rest for approximately 5 minutes until it becomes frothy.
- Create a second mixture by whisking the remaining sugar, large egg, melted butter, and vanilla extract, then blend this with the activated yeast mixture.
- Gradually fold flour and salt into the wet ingredients, kneading gently for about 5 minutes until the dough achieves a smooth yet slightly tacky consistency.
- Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise in a warm environment for one hour or until it doubles in volume.
- Deflate the risen dough on a lightly floured surface, rolling it out to a 1/2-inch (1.3 centimeters) thickness, then cut into desired shapes.
- Place shaped donuts on parchment-lined trays, allowing them to rest while preparing for frying at 350°F (175°C).
- Craft a simple syrup by combining water and remaining granulated sugar in a small saucepan.
- Carefully fry each donut, rotating to ensure even golden-brown coloration, then drain excess oil on paper towels; immediately dip tops in prepared syrup and coat with additional sugar granules.
- Allow donuts to cool briefly, then generously fill centers with the prepared pastry cream using a piping bag or spoon.
Notes
- Elevate your baking game with these indulgent crème brûlée donuts that blend classic French dessert with American comfort food.
- Pastry cream requires gentle heating and constant stirring to prevent egg scrambling and achieve silky smooth texture.
- Yeast activation depends on lukewarm milk temperature, ensuring proper rising and fluffy donut consistency.
- Kneading dough minimally helps maintain soft, tender interior without developing tough gluten networks.
- Simple syrup creates a glossy, caramelized exterior that adds delightful crunch and sweetness to freshly fried donuts.
- Precise oil temperature guarantees golden-brown donuts that are crispy outside and light inside.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg