Description
Soft, fluffy Hawaiian sweet rolls filled with silky vanilla pastry cream and topped with a thin, crisp caramel shell. These crème brûlée donut rolls offer all the indulgence of the classic French dessert in an easy, baked, handheld form.
Ingredients
For the Crème Patisserie:
360 g (1 1/2 cups) heavy cream
80 g (1/3 cup) milk
1 teaspoon vanilla extract
3 egg yolks
55 g (1/4 cup) granulated sugar
1 tablespoon cornstarch
Pinch of salt
28 g (2 tablespoons) unsalted butter
For the Donut Rolls:
1 pack King’s Hawaiian Original Sweet Rolls (12 rolls)
113 g (1/2 cup) melted butter
70 g (1/3 cup) granulated sugar
For the Caramel Coating:
220 g (1 cup) granulated sugar
4 tablespoons water
Instructions
- Make the Crème Patisserie: Heat milk, cream, and vanilla in a saucepan over medium-low until simmering. In a bowl, whisk egg yolks, sugar, cornstarch, and salt. Slowly whisk in one-third of the hot cream to temper, then return all to saucepan. Cook over low heat, whisking constantly, until thickened. Remove from heat, stir in butter, strain through a fine sieve, spread on a plate, cover with cling film, and refrigerate 1–2 hours until cold.
- Prepare the Donut Rolls: Preheat oven to 175°C (350°F). Line a baking sheet with parchment. Separate rolls, dip each in melted butter, then bake for 8 minutes until golden. Roll hot rolls in sugar to coat, then cool.
- Fill the Rolls: Transfer cooled crème patisserie to a piping bag with a Bismarck tip. Insert into each roll from the side and fill generously until slightly heavy.
- Make the Caramel: In a wide saucepan, combine sugar and water. Heat over medium-low without stirring until boiling. Continue until caramel turns deep golden. Remove from heat, then dip the tops of rolls into caramel for a thin coating. If caramel thickens, reheat briefly. Let harden 10 minutes before serving.
Notes
- Flavor custard with espresso or cocoa for a mocha twist.
- Use almond or coconut extract in the cream for variation.
- Add sea salt over caramel for a salted crème brûlée effect.
- Swap Hawaiian rolls for brioche buns.
- Best eaten same day for a crisp caramel top.
- Re-crisp softened caramel by torching before serving.
- Prep Time: 25 minutes (plus 1–2 hours chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Caramelizing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 27 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
