Baked Crème Brûlée Donuts (Print Version)

Fluffy baked donuts with vanilla pastry cream filling and a crackling caramelized sugar topping that mimics classic crème brûlée.

# Ingredients:

→ Pastry Cream Filling

01 - 360ml milk
02 - 3 large egg yolks
03 - 50g granulated sugar
04 - 3 tablespoons cornstarch
05 - 30g unsalted butter
06 - 1 teaspoon pure vanilla extract

→ Yeast Donuts

07 - 180ml lukewarm milk (approximately 43°C)
08 - 50g granulated sugar, divided
09 - 7g instant or active dry yeast
10 - 1 large egg, at room temperature
11 - 1 teaspoon pure vanilla extract
12 - 60g unsalted butter, melted and cooled
13 - 300g all-purpose flour, plus extra for kneading
14 - 1/4 teaspoon salt
15 - 1 tablespoon vegetable oil

→ Sugar Topping

16 - 200g granulated sugar
17 - 60ml water
18 - 1/8 teaspoon salt

# Instructions:

01 - Heat milk in a medium saucepot over medium heat until steaming with edges just starting to bubble. Set aside off heat.
02 - In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk over egg mixture while whisking continuously to temper the eggs.
03 - Strain mixture back into saucepot. Cook over medium heat, whisking constantly, until mixture boils and thickens to a soft pudding consistency, approximately 5-10 minutes.
04 - Remove from heat and whisk in butter and vanilla. Transfer to a heat-safe bowl and cover with plastic wrap directly touching the surface to prevent skin formation.
05 - Refrigerate pastry cream for 1-2 hours until cold and set.
06 - Warm milk to approximately 43°C. In a large bowl, whisk together milk, 1 tablespoon sugar, and yeast. Let stand 5-10 minutes until surface becomes foamy, indicating active yeast.
07 - Add remaining sugar, egg, vanilla, and melted butter to the yeast mixture. Whisk until combined.
08 - Add half the flour to wet ingredients and mix with a spatula or wooden spoon until a rough, sticky mixture forms. Add remaining flour and salt, then mix until it forms a cohesive dough ball.
09 - Turn dough onto a floured surface and knead for 5-10 minutes, adding flour as needed to prevent sticking, until smooth and elastic.
10 - Oil a large bowl and place dough inside, turning to coat all surfaces. Cover and let rise in a warm place for 45-60 minutes until doubled in size.
11 - Line two large baking sheets with parchment paper.
12 - Punch down risen dough and turn onto a lightly floured surface. Roll dough to approximately 1.3cm thickness. Use a 7.5cm round cookie cutter to cut donut shapes.
13 - Place cut donuts on parchment-lined baking sheets, leaving at least 7.5cm between each. Gather and reroll scraps to cut remaining donuts. Cover and let rise in a warm place for 30-45 minutes until doubled.
14 - Preheat oven to 190°C. Bake donuts in center rack for 10-12 minutes until puffed and golden brown on top. Avoid overbaking to prevent dryness.
15 - Immediately transfer baked donuts to a wire rack and cool completely before filling.
16 - Create a hole in the side of each donut using a sharp paring knife. Fill a piping bag with chilled pastry cream, cut tip off, and pipe filling into each donut until cream begins to push out of the hole.
17 - Place filled donuts in refrigerator until ready to apply sugar topping.
18 - In a medium skillet, combine sugar, water, and salt. Heat over medium-high until boiling, swirling pan gently to ensure even melting. Do not stir to prevent crystallization.
19 - Continue boiling until sugar begins to brown to a honey color. Remove from heat and allow residual heat to continue browning to amber color, approximately 1 minute.
20 - Using long-handled tongs, dip tops of donuts into caramelized sugar. If sugar hardens during process, warm over low heat to liquify again.
21 - Place topped donuts on wire rack or parchment paper to set for 5-10 minutes until sugar hardens. Serve immediately for optimal texture and flavor.

# Notes:

01 - If sugar begins to crystallize during caramelization, cover the pan for a few seconds until sugar bits melt, then continue cooking uncovered.
02 - For optimal crispness of the brûlée topping, apply caramelized sugar shortly before serving.
03 - If yeast mixture doesn't foam during activation, the yeast may be expired or the milk was too hot.

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