If you crave creme brûlée donuts but don't want to wait for the dough to rise, then you'll love this Hawaiian sliders baking hack!
Servings: 12 donuts
For the Custard Filling
- 2 large Egg Yolks
- 1/3 cup Granulated Cane Sugar
- 2 tsp. Vanilla Extract
- 1 tbsp. Flour
- 1 cup Whole Milk
- 1 tbsp. Unsalted Butter
- 1/3 cup Heavy Whipping Cream
For the "Donuts"
- 12-count Hawaiian Sweet Rolls
- 1/4 cup Melted Butter
- (Optional) 1/2 cup Granulated Cane Sugar, for filling
For the Caramelized Sugar Topping
- 1 cup Granulated Cane Sugar
- 1/2 cup Water
For the Custard Filling
- In a saucepan over medium heat, add the milk. Heat until hot but not boiling! It won't take too long and you should be able to use your finger as a temperature gage for when it's hot (think running your hand under hot water temperature).
- In a large bowl, combine the egg yolks, sugar, and vanilla. Whisk until smooth.
- Add 1 tablespoon of the hot milk and immediately whisk to help temper the eggs (so they don't bake) for 1 minute.
- As you whisk continuously, slowly add in the remaining of hot milk.
- Pour the mixture back into the saucepan over medium heat. Stir with a wooden spoon or spatula until thick, about 4-5 minutes.
- Pour back into the large bowl, then stir in the butter.
- Cover with plastic wrap. Press the wrap directly on the surface of the custard.
- Refrigerate until completely cooled, about 1-2 hours, or in the freezer for 20-30 minutes.
- In the meantime, whisk the heavy whipping cream until stiff peaks. Use a spatula to fold the whipping cream into the custard so it's light and fluffy.
- Transfer to a piping bag with a pointed tip. Set aside.
For the "Donuts"
- Preheat oven to 350F. Line a baking pan with parchment paper.
- Separate the Hawaiian sweet rolls into individual pieces. Brush each roll with the melted butter.
- (Optional) Toss in the granulated sugar before or after baking.
- Bake for 8-10 minutes, until golden and slightly crisp on the exterior.
- Let the rolls cool completely at room temperature, about 10 minutes.
- Pipe the custard into the sides of each roll. Set aside.
For the Caramelized Sugar Topping
- Combine the sugar and water in a saucepan over medium high heat. Do NOT Stir.
- Cook until an amber-like color, swirling the saucepan occasionally, about 8-10 minutes. Again do not stir as the sugar may crystallize. If you have a candy thermometer, heat until a "hard crack."
- Dip the tops of the "donuts" into the caramelized sugar, then let cool 1 minute before enjoying!