These soft-baked crème brûlée donuts are incredibly pillowy and tender. Made with a fluffy homemade yeast dough, each donut is filled with rich, homemade pastry cream and finished with a drizzle of caramelized sugar syrup, capturing the irresistible flavor of crème brûlée in every bite.
INGREDIENTS
For the Pastry Cream Filling:
- 1 & ½ cups (360mL) milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup (180mL) lukewarm milk (around 110°F)
- ¼ cup (50g) granulated sugar, divided
- 2 & ¼ teaspoons (7g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 & ½ cups (300g) all-purpose flour, spooned and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
INSTRUCTIONS
Make the Pastry Cream Filling:
- Pour the milk into a medium saucepan and heat over medium until it starts steaming and the edges bubble. Remove from heat.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk over the egg mixture while whisking, gently warming the eggs.
- Strain the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture begins to boil and thickens to a soft pudding consistency, about 5-10 minutes.
- Remove from heat, whisk in butter and vanilla. Transfer to a heat-safe bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill the pastry cream in the fridge for 1-2 hours until cold and set.
Make the Donut Dough:
- Warm the milk in a saucepan or microwave until it feels warm but not hot, about 110°F.
- In a large bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Set aside for 5-10 minutes, until the mixture begins to bubble and foam. If it doesn’t foam, the yeast may be expired or the milk too hot.
- Add the remaining sugar, egg, vanilla, and melted butter, whisking until well combined.
- Gradually add half of the flour to the mixture, mixing until it starts to come together into a rough dough. Add the remaining flour and salt, and mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-10 minutes, adding more flour if needed, until the dough is smooth and elastic.
- Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover and let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
- Line 2 large baking sheets with parchment paper.
- Punch down the dough and transfer to a lightly floured surface. Roll out to about ½ inch thickness and use a 3-inch round cookie cutter to cut out donuts. Place the donuts on the prepared baking sheets, spacing them at least 3 inches apart. Reroll any scraps to cut more donuts.
- Cover the cut donuts and let them rise in a warm place for 30-45 minutes, until doubled in size.
- Preheat the oven to 375°F.
- Bake the donuts in the center of the oven for 10-12 minutes, until golden brown. Avoid overbaking to ensure the donuts stay soft.
- Remove the donuts from the oven and transfer to a wire rack to cool completely before filling.
Fill the Donuts:
- Once the donuts are cool, use a sharp paring knife to make a hole in the side of each donut.
- Fill a piping bag with chilled pastry cream and cut the tip off. Insert the piping tip into the hole of each donut and fill until the pastry cream begins to spill out.
- Refrigerate the filled donuts until ready to top with the caramelized sugar.
Make the Sugar Topping:
- In a medium skillet, combine sugar, water, and salt. Cook over medium-high heat, gently swirling the pan to melt the sugar evenly. Do not stir, as this can cause the sugar to crystalize. If it starts to crystallize at the edges, cover the pan for a few seconds to help it melt, then continue cooking uncovered.
- Boil the sugar until it begins to brown, then remove from heat. Let the caramel sit for about 1 minute to deepen to an amber color. If it doesn’t reach the desired color, return to the heat for a few seconds.
- Using tongs, hold each donut and dip the top into the caramelized sugar. If the sugar hardens too much, gently reheat it over low heat to re-liquefy.
- Place the sugar-topped donuts on a wire rack or parchment paper and allow the caramel to set for 5-10 minutes, until firm and crackly. Serve once the sugar has hardened.
