Name: Baked Crème Brûlée Donuts Recipe
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Ingredients: Milk: 1 & ½ cups (360mL) for a rich base.; Egg Yolks: 3 large, adding richness and color.; Granulated Sugar: ¼ cup (50g) for sweetness.; Cornstarch: 3 tablespoons for thickening.; Unsalted Butter: 2 tablespoons (30g) to add a creamy texture.; Pure Vanilla Extract: 1 teaspoon for flavor depth.; Lukewarm Milk: ¾ cup (180mL) to activate the yeast.; Granulated Sugar: ¼ cup (50g), divided, to add sweetness and help with yeast activation.; Instant or Active Dry Yeast: 2 & ¼ teaspoons (7g) to make the donuts rise.; Large Egg: 1, at room temperature, to bind the dough.; Pure Vanilla Extract: 1 teaspoon for flavor.; Unsalted Butter: ¼ cup (60g), melted and cooled, for moisture and flavor.; All-Purpose Flour: 2 & ½ cups (300g), spooned and leveled, plus extra for kneading.; Salt: ¼ teaspoon to balance sweetness.; Vegetable Oil: 1 tablespoon for coating the dough.; Granulated Sugar: 1 cup (200g) for the caramelized topping.; Water: ¼ cup (60mL) to dissolve the sugar.; Salt: ⅛ teaspoon to enhance flavor.

Ingredients

Essential Ingredients for the Pastry Cream Filling

Milk: 1 & ½ cups (360mL) for a rich base.
Egg Yolks: 3 large, adding richness and color.
Granulated Sugar: ¼ cup (50g) for sweetness.
Cornstarch: 3 tablespoons for thickening.
Unsalted Butter: 2 tablespoons (30g) to add a creamy texture.
Pure Vanilla Extract: 1 teaspoon for flavor depth.

Key Ingredients for the Yeast Donuts

Lukewarm Milk: ¾ cup (180mL) to activate the yeast.
Granulated Sugar: ¼ cup (50g), divided, to add sweetness and help with yeast activation.
Instant or Active Dry Yeast: 2 & ¼ teaspoons (7g) to make the donuts rise.
Large Egg: 1, at room temperature, to bind the dough.
Pure Vanilla Extract: 1 teaspoon for flavor.
Unsalted Butter: ¼ cup (60g), melted and cooled, for moisture and flavor.
All-Purpose Flour: 2 & ½ cups (300g), spooned and leveled, plus extra for kneading.
Salt: ¼ teaspoon to balance sweetness.
Vegetable Oil: 1 tablespoon for coating the dough.

The Sugar Topping Ingredients: Achieving the Perfect Caramelized Finish

Granulated Sugar: 1 cup (200g) for the caramelized topping.
Water: ¼ cup (60mL) to dissolve the sugar.
Salt: ⅛ teaspoon to enhance flavor.

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Instructions

Heat the Milk: Start by pouring the milk into a medium-sized saucepot. Place it over medium heat and cook until it begins to steam and the edges just start to bubble. Remove from heat.
Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to gradually raise the temperature of the eggs.
Cook the Cream: Strain the mixture back into the saucepot and place it over medium heat again. Continue whisking constantly until the mixture boils and thickens to a soft pudding-like consistency. This should take about 5 to 10 minutes.
Add Butter and Vanilla: Remove the pot from heat and whisk in the butter and vanilla extract. Pour the pastry cream into a heat-safe bowl, cover with plastic wrap directly touching the surface, and refrigerate for 1 to 2 hours until cold and set.

Notes

Serving and Presentation Tips

Serve your crème brûlée donuts on a decorative platter or cake stand to showcase their beautiful caramelized tops. For an extra touch, you can garnish with a sprinkle of powdered sugar or a few fresh berries.

Author: Lily
Prep Time: 2 hours
Cook Time: 12 minutes
Category: Dinner