Easy Creme Brulee Donut Rolls
Ingredients
For the Crème Patisserie:
- 1 ½ cups heavy cream 360g
- ⅓ cup milk 80g
- 1 tsp vanilla
- 3 egg yolks
- ¼ cup granulated sugar 55g
- Pinch of salt
- 2 tbsp unsalted butter 28g
For the Donut Rolls:
- 1 pack King’s Hawaiian Original Hawaiian Sweet Rolls 12 rolls
- ½ cup melted butter 113g (plus some extra)
- ⅓ cup granulated sugar 70g (plus some extra)
For the Caramel:
- 1 cup granulated sugar 220g
- 4 tbsp water
Instructions
**Making the Crème Patisserie:**
- In a saucepan, heat milk, cream, and vanilla until simmering.
- In a bowl, whisk together egg yolks, sugar, and salt.
- Slowly pour a third of the hot cream mixture into the egg mixture while whisking.
- Return the mixture to the saucepan and cook on low heat until it thickens into custard.
- Stir in butter, strain the custard, cover, and refrigerate for 1-2 hours.
**Preparing the Donut Rolls:**
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Separate the Hawaiian rolls and coat each in melted butter.
- Bake for about 8 minutes until golden.
- Coat the rolls in sugar and let them cool.
**Filling the Donuts:**
- Transfer the cooled custard to a piping bag.
- Puncture each roll and fill with custard.
- Place rolls sideways and prepare for caramel.
**Caramel & Coating:**
- In a saucepan, combine sugar and water and boil until golden.
- Dip the top of each donut roll in the hot caramel.
- Wait 10 minutes for the caramel to harden.
Notes
- Store these rolls in the fridge, but avoid stacking.
- Enjoy them within 2 hours for the best texture.