Baked Creme Brulee Doughnuts
Imagine a doughnut filled with vanilla pastry cream with a golden, crackling crust. This baked doughnut recipe mimics everything that is good about classic crème Brule; the creamy custard and the crisp burnt sugar. Along with a full-flavoured yeast dough mixture, this crème Brulee doughnuts recipe is a wowing treat in both in how it tastes and in appearance. The process of making this crème Brule dish at home does take some time, because of the yeast dough, but the taste is so much better than a classic cake batter, because of the fermented flavor of yeast. If you have a good amount of time on a weekend, this crème Brulee doughnut recipe is the perfect dessert to make, because it will indulge everyone from the kids to those with more sophisticated taste buds.
The yeast dough is an integral part of the success of this doughnut recipe because it imparts the traditional doughnut texture as well as tremendous flavor. As a result, the process to making these fun desserts is quite similar to making bread, because you have to mix the dough and let it go through a few rising periods before baking. The dough is a little different from traditional bread dough, however, including some dessert elements like lemon zest, vanilla, and sugar. The higher proportion of sugar will produce a finer crumb to the doughnut dough while the zest and vanilla will add a delicious taste to the cake component of this doughnut recipe.
The filling for this custard doughnut recipe is a classic pastry cream made from milk, sugar, eggs and vanilla bean paste. The vanilla bean paste is an excellent addition to the pastry cream recipe because it gives the filling pretty flecks of vanilla seeds. You should be able to find vanilla bean paste at specialty shops, but it isn’t always very easy to find. If you aren’t able to get hold of vanilla bean paste, consider substituting with a vanilla bean instead. You could halve and deseed one vanilla bean and add the scraped out seeds and the entire vanilla bean to the pot of milk and sugar when it simmers. Once the mixture is thickened, you will want to remove the vanilla pod, but the seeds will provide the cream with gorgeous flecks of color. Once cooked, the cream will be looser than you would want for filling doughnuts but thick enough to coat a spoon. You will want to put the cream in the fridge to chill so that it becomes a thick enough consistency to pipe into the doughnut centers.
Nutrition Facts for: Baked Creme Brulee Doughnuts from Handle the Heat
Ingredients: Water, lemon zest, vanila, instant yeast, egg yolks, granulated sugar, all-purpose flour, salt, unsalted butter, heavy cream, whole milk, vanilla bean paste.
* The entire recipe has been calculated for 6 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 559, Calories from Fat 150, Total Fat 16.7g 26%, Saturated Fat 8.8g 44%, Cholesterol 276mg 92%, Sodium 232mg 10%, Potassium 178mg 5%, Carbohydrates 93.1g 31%, Dietary Fiber 1.9g 8%, Sugars 49.9g, Protein 10.9g, Vitamin A 13%, Vitamin C 3%, Calcium 9%, Iron 19%
The one challenge you may find with the crème Brulee recipe is where you have to torch the sugar on top because not everyone has a kitchen blow torch to do the job. You can find crème Brulee torches for relatively inexpensive prices, but if you don’t want to invest, try putting the doughnuts under your oven broiler to melt the sugar and brown the tops. You will want to keep a very close eye or else the sugar may become too burnt in your doughnut recipe. Thank you, Tessa, the author of ‘Handle the Heat’ recipe blog, for sharing her crème Brulee doughnuts recipe with us.
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