BAKED CRÈME BRÛLÉE DONUTS

Introduction
Baked Crème Brûlée Donuts combine the rich, custardy flavor of crème brûlée with the light, airy texture of a donut. This creative twist on two classic desserts offers a delightful treat for any occasion, whether it’s for breakfast, brunch, or dessert. The donuts are baked to perfection, providing a healthier alternative to fried versions while still capturing the signature flavor of crème brûlée with a caramelized sugar topping. The golden, crispy crust and soft, buttery interior make these donuts a crowd favorite, blending indulgence with sophistication. Topped with a sugar glaze that mimics the brûlée effect, these donuts are sure to impress your guests and satisfy your sweet tooth.

The History of Baked Crème Brûlée Donuts
Crème brûlée, a beloved French dessert known for its creamy custard base and crisp caramelized sugar topping, dates back to the 17th century, originating in France. Traditionally, the dessert is made by baking a custard and then caramelizing the sugar on top using a torch or broiler. The donut, on the other hand, has roots in various cultures, but it became a staple of American cuisine in the 19th century, with the modern version we know today emerging from the fried dough tradition. The combination of crème brûlée and donuts is a relatively recent innovation that blends two indulgent treats into one delightful pastry. By baking the donuts rather than frying them, this recipe offers a healthier version without sacrificing flavor or texture, making it a modern favorite.

Ingredients Breakdown
For the donuts, the base is made from a combination of all-purpose flour, sugar, baking powder, and a pinch of salt, providing the structure and sweetness for the donuts. To create a moist, tender texture, the recipe includes eggs, milk, and butter, while vanilla extract enhances the flavor, giving the donuts a rich, aromatic profile. To replicate the crème brûlée experience, a custard-like filling is added, often made from heavy cream, egg yolks, and vanilla bean paste or extract, which is then infused into the donut batter before baking. The topping is what truly sets these donuts apart, with a dusting of sugar that is caramelized under a broiler or with a kitchen torch, mimicking the signature brûlée effect. This combination of ingredients ensures a donut that is rich in flavor, with a delicate balance of creaminess, sweetness, and texture.

Step-by-Step Recipe:

1. Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray.
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt.
3. In a separate bowl, whisk together 2 large eggs, 1/2 cup of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the donuts light and fluffy.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. In a small bowl, whisk together 1/2 cup of heavy cream, 2 egg yolks, and 1 teaspoon of vanilla bean paste or extract.
7. Gently spoon the cream mixture into the center of each donut, creating a small well.
8. Bake the donuts for 12-15 minutes, or until a toothpick inserted into the donut comes out clean.
9. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
10. Once the donuts are fully cooled, sprinkle a thin layer of granulated sugar on top of each donut.
11. Use a kitchen torch or broiler to caramelize the sugar, creating a crisp, golden topping, just like a traditional crème brûlée.
12. Serve the donuts immediately or store them in an airtight container for later enjoyment.

Tips for the Perfect Baked Crème Brûlée Donuts
For the best texture, be sure to measure your flour accurately, as too much flour can result in dense donuts. If you prefer a richer flavor, try using whole milk or heavy cream in the donut batter instead of skim or low-fat milk. When filling the donuts with the custard mixture, be gentle to avoid overfilling, as the custard can spill over while baking. Make sure the donuts are fully cooled before adding the sugar topping and caramelizing it to avoid melting the sugar prematurely. If you don’t have a kitchen torch, broiling the donuts for a few seconds can achieve the same brûlée effect. For an extra burst of flavor, consider adding a pinch of cinnamon or nutmeg to the donut batter for a warm, spiced note.

Variations and Customizations
While the classic Baked Crème Brûlée Donut is a delicious treat on its own, there are several ways to customize the recipe to suit your preferences. For a chocolate twist, add cocoa powder to the donut batter or drizzle melted chocolate over the caramelized sugar topping. If you want to add a fruit element, you can incorporate berries or citrus zest into the batter for a refreshing contrast. For a more decadent experience, you could experiment with flavored creams, such as coffee, hazelnut, or caramel, instead of vanilla, for a unique take on the classic crème brûlée flavor. Additionally, if you prefer a more traditional fried donut experience, you can adapt this recipe to a fried version, though baking allows for a lighter, fluffier result.

Health Considerations and Nutritional Value
Baked Crème Brûlée Donuts are a delicious indulgence, but like most desserts, they should be enjoyed in moderation. While baking them reduces the fat content compared to frying, they still contain sugar, butter, and cream, making them a higher-calorie treat. A typical serving may include refined carbohydrates from the flour, and the rich custard filling adds fats from the heavy cream and butter. However, you can make adjustments to lighten the recipe, such as using a sugar substitute, almond flour, or low-fat milk. You could also replace the butter with coconut oil or another plant-based fat for a dairy-free version. Keep in mind that while this treat can be a part of a balanced diet when consumed in moderation, it is still a dessert that is best enjoyed occasionally.

FAQ

1. Can I make these donuts ahead of time? Yes, you can bake the donuts and store them in an airtight container for up to 2 days. However, it’s best to caramelize the sugar topping just before serving to maintain its crispness.
2. Can I freeze Baked Crème Brûlée Donuts? Yes, you can freeze the donuts before adding the sugar topping. Wrap them tightly in plastic wrap or store them in a ziplock bag. To serve, thaw them in the refrigerator and caramelize the sugar topping just before eating.
3. Can I use a different pan for these donuts? While a donut pan gives the best shape, you could use a muffin tin or mini bundt pan if you don’t have a donut pan. The texture and flavor will be similar, but the shape will vary.
4. Can I make these donuts gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these donuts gluten-free. Be sure to check that the other ingredients are also gluten-free, such as the baking powder and vanilla extract.
5. Can I add different flavorings to the custard filling? Absolutely! You can experiment with different flavors such as hazelnut, cinnamon, or orange zest in the custard filling for a unique twist on the classic crème brûlée flavor.

BAKED CRÈME BRÛLÉE DONUTS

Baked Crème Brûlée Donuts are a delicious fusion of two iconic desserts, offering a rich, creamy filling and a caramelized sugar topping. Perfect for a special treat, these donuts are easy to make and sure to impress anyone who tastes them.

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Total Time 3 hours hrs 30 minutes mins

Servings 10

Ingredients

  

For the Pastry Cream Filling:

• ▢ 1 ½ cups 360 mL milk
• ▢ 3 large egg yolks
• ▢ ¼ cup 50 g granulated sugar
• ▢ 3 tablespoons cornstarch
• ▢ 2 tablespoons 30 g unsalted butter
• ▢ 1 teaspoon pure vanilla extract

For the Yeast Donuts:

• ▢ ¾ cup 180 mL lukewarm milk (around 110°F)
• ▢ ¼ cup 50 g granulated sugar, divided
• ▢ 2 ¼ teaspoons 7 g instant or active dry yeast
• ▢ 1 large egg at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup 60 g unsalted butter, melted and cooled
• ▢ 2 ½ cups 300 g all-purpose flour, spooned and leveled (plus extra for kneading)
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon vegetable oil

For the Sugar Topping:

• ▢ 1 cup 200 g granulated sugar
• ▢ ¼ cup 60 mL water
• ▢ ⅛ teaspoon salt

Instructions

 

Make the Pastry Cream Filling:

• Pour the milk into a medium-sized saucepan and place it over medium heat. Cook until it starts to steam and the edges just begin to bubble, then remove from heat.
• In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk over the egg mixture, whisking continuously to gradually warm the eggs.
• Strain the mixture back into the saucepan and place it back over medium heat. Whisk constantly until the mixture comes to a boil and thickens to a soft pudding-like consistency, which should take about 5 to 10 minutes.
• Remove the saucepan from the heat and whisk in the butter and vanilla extract. Pour the pastry cream into a heatproof bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming.
• Refrigerate the pastry cream for 1 to 2 hours, or until it’s chilled and set.

Make the Donut Dough:

• Warm the milk over low heat on the stove or microwave it for about 30 seconds until it feels warm to the touch, but not hot.
• In a large bowl, whisk together the warm milk, 1 tablespoon of sugar, and the yeast. Set the mixture aside for 5 to 10 minutes, or until the surface starts to bubble and foam. If it doesn’t foam, the yeast may be expired or the milk might have been too hot, and you’ll need to start again.
• Add the remaining sugar, egg, vanilla extract, and melted butter to the bowl. Whisk until combined.
• Gradually add half of the flour to the wet ingredients. Use a spatula or wooden spoon to mix until it forms a rough, sticky dough. Add the remaining flour and salt, then mix until it comes together into a ball of dough.
• Turn the dough out onto a floured surface and knead for 5 to 10 minutes, adding flour as needed to prevent sticking, until the dough becomes smooth and elastic.
• Grease a large bowl with oil and place the dough in it, turning it to coat the dough in oil. Cover the bowl and set it aside in a warm place to rise for 45 minutes to 1 hour, or until the dough has doubled in size.
• Line two large baking sheets with parchment paper and set them aside.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about ½ inch thick, and use a 3-inch round cookie cutter to cut out donut shapes.
• Place the cut donuts on the parchment-lined baking sheets, leaving at least 3 inches between each one. Gather any leftover dough, reroll it, and continue cutting out donuts.

Second Rise and Baking:

• Cover the cutout donuts and let them rise in a warm place for 30 to 45 minutes, or until they have doubled in size.
• Preheat the oven to 375°F (190°C).
• Once the donuts have risen, uncover them and bake in the center of the preheated oven for 10 to 12 minutes, or until they are puffed up and golden brown on top. Be sure not to overbake, or they will become dry.
• Remove the donuts from the oven and transfer them to a wire rack. Let them cool completely before filling.

Filling the Donuts:

• To fill the donuts, use a sharp paring knife to make a hole in the side of each one. Fill a large piping bag with the chilled pastry cream and cut the tip off. Insert the tip into the hole in each donut and pipe the pastry cream in until it starts to push out.
• Once filled, place the donuts in the fridge until you’re ready to top them with caramelized sugar. If you’re not serving them immediately, it’s best to wait until closer to serving to make the sugar topping to keep it crisp.

Make the Sugar Topping:

• In a medium skillet, combine the sugar, water, and salt. Set the skillet over medium-high heat and bring the mixture to a boil. Gently swirl the pan if necessary to ensure the sugar melts evenly. Avoid stirring, as it can cause the sugar to crystallize.
• Continue boiling the sugar until it begins to brown. As soon as it starts to turn honey-colored, remove the pan from the heat. The sugar will continue to brown slightly from the residual heat, so it’s best to take it off a little earlier to avoid burning.
• Let the sugar sit for about 1 minute off the heat to reach an amber color. If it hasn’t browned enough, return the pan to the heat for a few seconds. Be careful not to overcook it, as the sugar will taste burnt.
• Using long-handled tongs, hold each donut and dip the tops into the caramelized sugar. If the sugar hardens too much during the process, warm it over low heat to liquefy it again.
• Place the caramelized donuts on a wire rack or a piece of parchment paper to catch any drips. Let the sugar harden, which should take about 5 to 10 minutes. Once set, serve the donuts and enjoy!