Description
Rich, golden oven-baked donuts with a creme brulee twist offer a delightful fusion of classic French pastry and American comfort treat. Creamy vanilla custard and caramelized sugar create an indulgent dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) whole milk
- 5 egg yolks
- 1/4 cup (60 ml) plain yogurt
- 1/4 cup (60 ml) unsalted butter, melted
- 2 tablespoons (28 g) unsalted butter, cubed
Sweeteners and Sugars:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 cup (100 g) granulated sugar (for creme brulee topping)
- 1/2 cup (100 g) granulated sugar (for pastry cream)
Flavor Enhancers and Stabilizers:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons (24 g) cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
Instructions
- Prepare the donut batter by combining dry ingredients in a mixing bowl, whisking flour, leavening agents, and sugars until evenly distributed.
- Create a smooth liquid mixture by blending milk, yogurt, eggs, vanilla, and melted butter until fully incorporated.
- Gently fold wet ingredients into dry ingredients, mixing minimally to prevent tough donuts, ensuring just enough combination to form a consistent batter.
- Preheat the oven to 350°F and lightly grease a donut pan to prevent sticking.
- Transfer batter to a piping bag and carefully fill each donut cavity approximately three-quarters full, maintaining even distribution.
- Bake donuts for 10-12 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Allow donuts to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- For pastry cream, gently heat milk until steaming, then remove from heat.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl until smooth and pale.
- Temper the egg mixture by slowly incorporating hot milk while continuously whisking.
- Return the combined mixture to the saucepan, cooking over medium heat and stirring consistently until thickened.
- Remove from heat, fold in vanilla and butter, then transfer to a bowl.
- Cover pastry cream with plastic wrap directly touching the surface to prevent skin formation, then refrigerate until thoroughly chilled.
- Once donuts are completely cooled, use a narrow-tipped piping bag to inject pastry cream into each donut’s center.
- Generously dust donut tops with granulated sugar, creating an even layer.
- Caramelize sugar using a kitchen torch, moving continuously to achieve a golden, crisp surface.
- Allow caramelized sugar to set for 1-2 minutes before serving, creating a delicate crackable crust.
Notes
- Customize the donut pan size for different shapes and portion control, ensuring each bite delivers maximum flavor.
- Prevent overmixing the batter by gently folding ingredients, which keeps donuts tender and prevents tough texture.
- Replace whole milk with alternative milk like almond or oat for dairy-free variations, maintaining the recipe’s creamy richness.
- Use a digital thermometer when heating pastry cream to guarantee smooth consistency and prevent egg scrambling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg