Description
These indulgent baked crème brûlée doughnuts combine the rich creaminess of classic pastry cream with a delicate baked doughnut base, finished with a caramelized sugar topping reminiscent of crème brûlée. Soft, fluffy, and irresistibly sweet, these doughnuts are perfect for a special breakfast, brunch, or dessert treat.
Ingredients
Scale
Dough
- 3 cups All-Purpose Flour (Can substitute with gluten-free flour.)
- 2 tablespoons Granulated Sugar (Consider using coconut sugar for less sweetness.)
- 2 teaspoons Active Dry Yeast (Ensure it’s fresh to avoid ineffective rising.)
- 1 cup Whole Milk (Can substitute with non-dairy milk like almond or oat.)
- 4 tablespoons Unsalted Butter (Use margarine or vegan butter for a dairy-free option.)
- 2 large Eggs (Substitute with flaxseed meal for vegan options.)
- 2 teaspoons Vanilla Extract (Use pure vanilla or a vanilla bean if available.)
- 1 teaspoon Salt
Filling and Topping
- 1 cup Pastry Cream or Custard (Store-bought or homemade versions are versatile.)
- 1 cup Granulated Sugar (For caramelized glaze, can use brown sugar.)
- Optional tablespoons Powdered Sugar (Adds a decorative touch.)
Instructions
- Activate Yeast: Warm 1 cup of whole milk until lukewarm. Pour into a mixing bowl and whisk in 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Allow this mixture to foam for 5-10 minutes, indicating the yeast is active.
- Prepare Dough: In a separate bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix in the yeast mixture, 2 eggs, 4 tablespoons of melted unsalted butter, and 2 teaspoons of vanilla extract, stirring until a soft dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This step develops the gluten for a tender doughnut texture.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size, ensuring a light texture.
- Shape Doughnuts: Punch down the risen dough, roll it out to about ½-inch thickness, and cut out doughnut shapes using a doughnut cutter. Place the cut dough on a parchment-lined baking sheet.
- Second Rise: Let the cut doughnuts rise for another 30 minutes to achieve a fluffy final product.
- Bake: Preheat your oven to 350°F (175°C). Bake the doughnuts for 10-12 minutes until golden brown. Remove and cool them slightly on a wire rack.
- Fill Doughnuts: Fill a piping bag with pastry cream and carefully inject each doughnut with the filling, taking care not to tear the dough.
- Caramelize Topping: Evenly sprinkle granulated sugar over the top of each filled doughnut. Use a kitchen torch to caramelize the sugar, creating a crisp, golden brûlée layer on top.
Notes
- Use fresh yeast for best rising results.
- Substitute ingredients can be used for dietary needs like vegan or gluten-free.
- Ensure the milk is lukewarm to properly activate yeast but not hot to avoid killing it.
- Caramelizing sugar with a kitchen torch adds the signature crisp top but you can also broil briefly in the oven watching carefully.
- For extra decoration, dust with powdered sugar before serving.
