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Baked Crème Brûlée Donuts

Delight in the fusion of a classic dessert and breakfast treat with these baked donuts filled with creamy pastry cream and topped with caramelized sugar.
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Pastry Cream Ingredients
  • 1.5 cups milk Essential for creaminess in the filling.
  • 3 large egg yolks Adds rich texture and flavor.
  • 0.25 cups granulated sugar Sweetens the pastry cream.
  • 3 tablespoons cornstarch Thickens the cream.
  • 2 tablespoons unsalted butter For rich flavor.
  • 1 teaspoon pure vanilla extract Adds aroma and sweetness.
Dough Ingredients
  • 0.75 cups lukewarm milk Activates the yeast.
  • 0.25 cups granulated sugar, divided Swells the dough.
  • 2.25 teaspoons instant or active dry yeast Source of leavening.
  • 1 large egg, at room temperature Helps create a moist donut.
  • 1 teaspoon pure vanilla extract Extra depth of flavor.
  • 0.25 cups unsalted butter, melted and cooled Enriches the dough.
  • 2.5 cups all-purpose flour Foundational ingredient.
  • 0.25 teaspoon salt Enhances flavors.
  • 1 tablespoon vegetable oil Keeps dough moist.
Caramel Topping Ingredients
  • 1 cup granulated sugar For the caramelized topping.
  • 0.25 cups water Used to create caramel.
  • 0.125 teaspoon salt Balances sweetness.

Method
 

Preparation of Pastry Cream
  1. Pour the milk into a medium-sized saucepan and heat until steaming.
  2. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  3. Gradually pour in the hot milk while whisking to temper the eggs.
  4. Strain the mixture back into the saucepan and cook over medium heat, whisking until it boils and thickens (5-10 minutes).
  5. Remove from heat and whisk in the butter and vanilla. Chill for 1-2 hours.
Dough Preparation
  1. Warm 3/4 cup of milk until lukewarm, whisk with 1 tablespoon of sugar and yeast. Let sit for 5-10 minutes.
  2. Add remaining sugar, egg, butter, and vanilla to yeast mixture and whisk until combined.
  3. Gradually add half of the flour, mixing into a sticky batter. Add remaining flour and salt, mixing until a rough ball forms.
  4. Transfer to a floured surface and knead for 5-10 minutes until smooth.
Rising and Shaping
  1. Place dough in an oiled bowl, cover, and let rise for 45 minutes to an hour until doubled.
  2. Punch down the risen dough and roll it out to 1/2 inch thick. Cut out donut shapes.
  3. Arrange on parchment-lined baking sheets and let rise again for 30-45 minutes.
Baking and Filling
  1. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, then cool completely.
  2. Fill each donut with chilled pastry cream until it peeks out.
Caramel Topping
  1. In a skillet, combine sugar, water, and salt. Boil without stirring until it begins to brown, then remove from heat.
  2. Dip the tops of donuts in caramel and allow to set on a wire rack.

Notes

Ensure yeast is fresh. Use a candy thermometer for caramel. Space donuts well for dome shape.