Baked Crème Brûlée Doughnuts
Golden, caramelized sugar that cracks with every bite, paired with a luscious creamy filling—these Baked Crème Brûlée Doughnuts are pure indulgence. Imagine the best of both worlds: the airy softness of a freshly baked doughnut and the luxurious custard-like creaminess of a classic crème brûlée. Every bite delivers a mix of warm vanilla notes, smooth pastry cream, and that irresistible crunch of brûléed sugar.
Equipment
- Mixing bowl
- Rolling Pin
- Piping bag
- Kitchen torch
- baking sheet
Ingredients
Ingredients
- 250 g all-purpose flour
- 60 g granulated sugar
- 7 g active dry yeast
- 120 ml whole milk lukewarm
- 50 g unsalted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 200 g pastry cream or custard
- 60 g granulated sugar for brûlée topping
- powdered sugar optional for dusting
Instructions
- Warm the milk and mix with yeast and 1 tsp sugar. Let it rest for 5–10 minutes until foamy.
- In a bowl, combine flour, remaining sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Mix into a soft dough.
- Knead for 8–10 minutes until smooth. Cover and let rise for 1–1.5 hours until doubled.
- Roll dough to ½-inch thickness, cut doughnuts, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 10–12 minutes until golden. Cool slightly.
- Fill with pastry cream using a piping bag.
- Sprinkle sugar on top and brûlée with a kitchen torch until caramelized. Serve immediately.
Notes
Best enjoyed fresh. Re-brûlée the sugar topping before serving if refrigerated. Unfilled doughnuts can be frozen up to 1 month.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 45mgSodium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1.2mg
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