Baked Crème Brûlée Donuts: A Delicious Twist on a Classic Dessert

Baked Crème Brûlée Donuts are a delightful twist on the classic French dessert, combining the rich, creamy flavors of crème brûlée with the soft, pillowy texture of a donut. Imagine biting into a warm donut that has a perfectly caramelized sugar crust, revealing a luscious custard-like filling that melts in your mouth. This innovative recipe not only satisfies your sweet tooth but also brings a touch of elegance to your breakfast or brunch table.

The history of crème brûlée dates back to the 17th century, with its roots in France, where it was originally known as “crème anglaise.” Over the years, this beloved dessert has inspired countless variations, and the Baked Crème Brûlée Donuts are a testament to its enduring popularity. People adore this dish for its unique combination of flavors and textures, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply indulging yourself, these donuts are sure to impress with their convenience and gourmet appeal.

this Recipe

Ingredients:

• For the Donuts:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Crème Brûlée Topping:
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 1/4 cup granulated sugar (for caramelizing)

Preparing the Donut Batter

1. Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray or butter.
2. In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg. Whisk them together until well combined.
3. In a separate bowl, mix the wet ingredients: 1/2 cup of whole milk, 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and uniform.
4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
5. Transfer the batter into a piping bag or a zip-top bag with the corner snipped off for easy filling. This will help you fill the donut pan without making a mess.

Baking the Donuts

6. Fill each cavity of the donut pan about 2/3 full with the batter. This allows room for the donuts to rise without overflowing.
7. Bake in the preheated oven for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
8. Once baked, remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Crème Brûlée Topping

9. While the donuts are cooling, prepare the crème brûlée topping. In a medium saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Do not let it boil.
10. In a separate bowl, whisk together 2 large egg yolks and 1/4 cup of granulated sugar until the mixture is pale and slightly thickened.
11. Once the cream is heated, slowly pour it into the egg yolk mixture while whisking continuously. This process is called tempering and prevents the eggs from scrambling.
12. Add 1 teaspoon of vanilla extract to the mixture and stir until well combined.
13. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
14. Once thickened, remove from heat and let it cool for a few minutes. You can strain the mixture through a fine-mesh sieve to remove any lumps if desired.

Assembling the Donuts

15. Once the donuts are completely cooled, dip the top of each donut into the crème brûlée mixture, allowing any excess to drip off.
16. Place the dipped donuts on a baking sheet lined with parchment paper. Repeat this process until all donuts are coated.
17. Now, it’s time to caramelize the sugar

    Conclusion:

    In summary, these Baked Crème Brûlée Donuts are a delightful twist on a classic dessert that you simply must try. With their rich, creamy filling and perfectly caramelized sugar topping, they offer a unique combination of flavors and textures that will leave your taste buds dancing. Not only are they a delicious treat for breakfast or dessert, but they also make for an impressive addition to any brunch gathering or special occasion. For serving suggestions, consider pairing these donuts with a fresh fruit compote or a dollop of whipped cream to enhance their indulgent nature. You can also experiment with variations by adding different flavorings to the batter, such as vanilla bean or citrus zest, or even incorporating a chocolate ganache filling for a decadent twist. We encourage you to try this recipe for Baked Crème Brûlée Donuts and share your experience with friends and family. Whether you enjoy them fresh out of the oven or save them for later, we’re confident that they will become a favorite in your household. Don’t forget to share your creations on social media and tag us, as we love to see how you put your own spin on this delicious recipe! Happy baking! Print
    

    Baked Crème Brûlée Donuts: A Delicious Twist on a Classic Dessert

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    • Author: Maria
    • Total Time: 40 minutes
    • Yield: 12 donuts 1x

    Print Recipe

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    Description

    Enjoy these Crème Brûlée Donuts, featuring a fluffy donut base topped with a creamy crème brûlée layer. Perfect for brunch or a sweet indulgence, these treats are sure to impress with their rich flavor and delightful texture.

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    Ingredients

    Scale 1x2x3x

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 cup whole milk
    • 1/4 cup unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 large egg yolks
    • 1/4 cup granulated sugar (for caramelizing)

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    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray or butter.
    2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk until well combined.
    3. In a separate bowl, mix the wet ingredients: milk, melted butter, eggs, and vanilla extract. Whisk until smooth.
    4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
    5. Transfer the batter into a piping bag or a zip-top bag with the corner snipped off for easy filling.
    6. Fill each cavity of the donut pan about 2/3 full with the batter.
    7. Bake in the preheated oven for 10-12 minutes, or until lightly golden and a toothpick inserted comes out clean.
    8. Remove from the oven and allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
    9. While the donuts cool, heat the heavy cream in a medium saucepan over medium heat until it simmers (do not boil).
    10. In a separate bowl, whisk together egg yolks and 1/4 cup sugar until pale and slightly thickened.
    11. Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs.
    12. Add vanilla extract and stir until combined.
    13. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Do not boil.
    14. Remove from heat and let cool for a few minutes. Strain through a fine-mesh sieve if desired.
    15. Once the donuts are completely cooled, dip the top of each donut into the crème brûlée mixture, allowing excess to drip off.
    16. Place the dipped donuts on a baking sheet lined with parchment paper.
    17. Sprinkle the tops with granulated sugar and use a kitchen torch to caramelize the sugar until golden and crispy.

    Notes

    • Ensure the donuts are completely cooled before dipping to prevent the crème brûlée topping from melting.
    • Use a kitchen torch for best results when caramelizing the sugar; alternatively, you can place the donuts under a broiler for a few seconds, but watch closely to avoid burning.

    • Prep Time: 20 minutes
    • Cook Time: 20 minutes