Why You’ll Love This Recipe
- Healthier Alternative: Baking instead of frying reduces the oil content without compromising flavor.
- Decadent Texture: Enjoy the combination of a fluffy donut, creamy filling, and crunchy sugar topping.
- Impressive Dessert: Perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
For the Pastry Cream Filling:
- 1 cup (240mL) whole milk
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Donut Dough:
- 3/4 cup (180mL) warm milk (about 110°F or 43°C)
- 1/4 cup (50g) granulated sugar
- 2 and 1/4 teaspoons (one packet) active dry yeast
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsalted butter, melted and cooled
- 3 and 1/2 cups (440g) all-purpose flour
- 1/2 teaspoon salt
For the Caramelized Sugar Topping:
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) water
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pastry Cream:
- In a saucepan, heat the milk over medium heat until it begins to simmer.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
- Remove from heat, stir in butter and vanilla extract until fully incorporated.
- Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until chilled.
- Prepare the Donut Dough:
- In a large bowl, combine warm milk and sugar; sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Add eggs and melted butter to the yeast mixture, stirring to combine.
- Gradually add flour and salt, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape and Bake the Donuts:
- Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness.
- Use a round cutter to cut out donuts; place them on a parchment-lined baking sheet.
- Cover and let rise for another 30-60 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Bake the donuts for 10-12 minutes, or until lightly golden.
- Transfer to a wire rack to cool completely.
- Fill the Donuts:
- Once the donuts are completely cooled, use a small knife to make a hole on the side of each donut.
- Fill a piping bag with the chilled pastry cream and pipe it into each donut until filled.
- Add the Caramelized Sugar Topping:
- In a saucepan, combine sugar, water, and a pinch of salt; cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
- Carefully dip the tops of each filled donut into the caramel, allowing excess to drip off.
- Place the donuts upright and let the caramel harden before serving.
Servings and Timing
- Yield: Approximately 12 donuts
- Preparation Time: 30 minutes
- Rising Time: 1.5 to 2.5 hours
- Baking Time: 10-12 minutes
- Total Time: Approximately 2.5 to 3.5 hours
Variations
- Flavor Infusions: Add a teaspoon of espresso powder to the pastry cream for a coffee-flavored filling.
- Alternative Fillings: Use chocolate ganache or fruit preserves instead of pastry cream for a different twist.
- Topping Options: Sprinkle a pinch of sea salt over the caramelized sugar for a sweet-salty combination.
-
classic French crème brûlée donuts
- Total Time: 2.5-3.5 hours
- Yield: 12 donuts
- Diet: Vegetarian
Description
Delight in the gourmet fusion of classic French crème brûlée and fluffy baked donuts. These baked crème brûlée donuts combine a soft, airy dough with rich vanilla pastry cream and a crunchy caramelized sugar topping, creating a heavenly dessert that’s perfect for special occasions.
Ingredients
Pastry Cream Filling:
- 1 cup (240mL) whole milk
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tbsp cornstarch
- 2 tbsp (30g) unsalted butter
- 1 tsp pure vanilla extract
Donut Dough:
- 3/4 cup (180mL) warm milk (about 110°F or 43°C)
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsalted butter, melted and cooled
- 3 1/2 cups (440g) all-purpose flour
- 1/2 tsp salt
Caramelized Sugar Topping:
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) water
- Pinch of salt
Instructions
- Prepare the Pastry Cream:
- Heat milk until simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Temper eggs with hot milk, then cook until thickened. Stir in butter and vanilla. Cover and chill.
- Make the Donut Dough:
- Combine warm milk, sugar, and yeast; let sit until foamy. Mix in eggs and melted butter. Gradually incorporate flour and salt. Knead until smooth and elastic. Let rise 1-2 hours until doubled.
- Shape and Bake:
- Roll dough to 1/2-inch thickness, cut donuts, and let rise for 30-60 minutes. Bake at 375°F (190°C) for 10-12 minutes until golden. Cool completely.
- Fill Donuts:
- Make a hole in each donut. Fill with chilled pastry cream using a piping bag.
- Add Caramelized Sugar Topping:
- Heat sugar, water, and salt until amber-colored. Dip donut tops into caramel, let excess drip, and cool until hardened.
Notes
- For a coffee-flavored twist, add espresso powder to the pastry cream.
- Substitute chocolate ganache or fruit preserves for the filling.
- Sprinkle sea salt over the caramel for a sweet-salty contrast.
- Prep Time: 30 minutes
- Rising Time: 1.5-2.5 hours
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
