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classic French crème brûlée donuts


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  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Fill Donuts:
    • Make a hole in each donut. Fill with chilled pastry cream using a piping bag.
  5. 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