Description
Indulgent Lemon Crème Brûlée Donut Rolls bring French pastry elegance to a classic comfort treat. Sweet-tart citrus and caramelized sugar create an irresistible dessert experience you won’t want to miss.
Ingredients
Scale
Dough Ingredients:
- 4 1/4 cups all-purpose flour
- 1 cup lukewarm milk
- 3 egg yolks
- 4 tablespoons softened butter
- 1/3 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla extract
Filling Ingredients:
- 2 cups milk
- 4 egg yolks
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Zest of 1 lemon
Frying and Coating Ingredients:
- Vegetable oil (for frying)
- 1 cup granulated sugar
Instructions
- Activate the yeast by combining it with lukewarm milk and a pinch of sugar, allowing the mixture to become frothy and aromatic for about 10 minutes.
- Incorporate egg yolks and vanilla extract into the yeast mixture, creating a rich, smooth liquid base.
- Transfer the liquid mixture to a stand mixer, gradually adding flour, softened butter, remaining sugar, and salt to form a cohesive dough.
- Knead the dough thoroughly for 5-7 minutes until it develops a silky, elastic texture that springs back when touched.
- Relocate the dough to a generously greased bowl, ensuring complete coverage with oil to prevent sticking.
- Cover the bowl with a clean kitchen towel and allow the dough to proof in a warm, draft-free area until it doubles in volume, approximately 1-1.5 hours.
- Once risen, gently deflate the dough by pressing down to release trapped air bubbles.
- Roll out the dough on a lightly floured surface into a rectangular shape, preparing it for filling and shaping.
- Carefully spread the lemon creme filling evenly across the rolled-out dough, leaving a small border around the edges.
- Roll the dough tightly from the long side, creating a compact log of lemon-infused goodness.
- Slice the log into individual rolls, ensuring uniform thickness for consistent baking.
- Place the rolls on a lined baking sheet, allowing slight spacing between each piece for expansion.
- Let the shaped rolls undergo a final rise for 30-45 minutes until puffy and increased in size.
- Preheat the oven and bake the rolls until golden brown and the lemon creme filling is bubbling.
- Remove from the oven and let cool slightly before serving, allowing the filling to set and flavors to meld.
Notes
- Choose instant yeast for faster rising and more reliable results, especially in humid or cold kitchens.
- Warm milk precisely between 100-110°F to activate yeast without killing it, using a kitchen thermometer for accuracy.
- Incorporate room temperature butter gradually during kneading to ensure smooth, even dough texture and prevent separation.
- Allow dough to rise in a draft-free, slightly warm environment like a turned-off oven with the light on for consistent proofing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg