Baked Crème Brûlée Donuts Recipe

Introduction: Why You’ll Love These Baked Crème Brûlée Donuts
Craving something sweet that combines the rich, creamy flavor of crème brûlée with the fluffy texture of a donut? Look no further! These Baked Crème Brûlée Donuts are the ultimate treat, featuring a luscious pastry cream filling and a crackly, caramelized sugar topping. Perfect for impressing guests or indulging yourself, this recipe is surprisingly simple to make at home. Whether you’re an experienced baker or a novice, these donuts will become a new favorite in your kitchen.
What are Crème Brûlée Donuts?
Crème brûlée donuts are a delightful fusion of two beloved desserts: the classic French crème brûlée and the fluffy yeast donut. These donuts are filled with smooth, vanilla-scented pastry cream, then topped with a layer of caramelized sugar that provides the same satisfying crackle as the original dessert. The result? A gourmet donut that’s both luxurious and comforting, with a perfect balance of textures and flavors.
Ingredients Overview
To create these delectable donuts, you’ll need a few essential ingredients divided into three parts: the pastry cream filling, the yeast donut dough, and the sugar topping.
For the Pastry Cream Filling:
- 1 & ½ cups (360mL) milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup (180mL) lukewarm milk (around 110°F)
- ¼ cup (50g) granulated sugar, divided
- 2 & ¼ teaspoons (7g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 & ½ cups (300g) all-purpose flour, spoon and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
Making the Perfect Pastry Cream Filling
- Heat the Milk: Pour 1 & ½ cups of milk into a medium-sized saucepan and set over medium heat. Heat until the milk begins to steam and small bubbles form around the edges. Remove from heat and set aside.
- Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, ¼ cup sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Thicken the Pastry Cream: Strain the mixture back into the saucepan to remove any lumps. Cook over medium heat, whisking continuously, until the mixture boils and thickens to a soft pudding consistency (around 5-10 minutes).
- Add Butter and Vanilla: Remove from heat, then whisk in the butter and vanilla extract. Transfer the pastry cream to a heat-safe bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1-2 hours until cold and set.

Preparing the Donut Dough
- Activate the Yeast: Warm the milk until it is lukewarm (about 110°F). In a large bowl, whisk together the milk, 1 tablespoon of sugar, and yeast. Set aside for 5-10 minutes, or until the mixture becomes bubbly and foamy.
- Combine Wet Ingredients: Add the remaining sugar, egg, vanilla, and melted butter to the yeast mixture. Whisk to combine.
- Form the Dough: Gradually add half the flour to the wet ingredients, mixing with a spatula or wooden spoon until it forms a sticky dough. Add the remaining flour and salt, and mix until the dough comes together.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Add flour as needed to prevent sticking.
- First Rise: Lightly oil a large bowl and place the dough inside, turning to coat it with oil. Cover the bowl with a clean cloth and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
Tips for Perfect Donut Dough
- Check Your Yeast: Ensure your yeast is fresh and active. If the yeast mixture doesn’t foam, your yeast may be expired, or the milk may have been too hot.
- Don’t Overheat the Milk: The milk should be warm, not hot. If it’s too hot, it can kill the yeast, preventing your dough from rising.
- Proper Kneading: Knead the dough until it is soft and elastic but not sticky. This ensures a light and fluffy donut texture.
Assembling the Donuts
- Cut Out the Donuts: Punch down the risen dough and roll it out on a lightly floured surface to about ½ inch thick. Use a 3-inch round cookie cutter to cut out the donut shapes.
- Second Rise: Arrange the cut donuts on parchment-lined baking sheets, leaving space between each. Cover and let rise in a warm place for 30-45 minutes or until doubled in size.
- Bake the Donuts: Preheat your oven to 375°F. Bake the donuts for 10-12 minutes until they are puffed and golden brown. Allow them to cool completely on a wire rack.
- Fill the Donuts: Make a small hole in the side of each donut with a paring knife. Fill a piping bag with the chilled pastry cream and insert the tip into the hole, filling each donut until the cream slightly oozes out.
Caramelizing the Sugar Topping
- Prepare the Sugar: In a medium skillet, combine sugar, water, and salt. Heat over medium-high, swirling gently to melt evenly without stirring.
- Caramelize: Continue boiling until the sugar reaches a light honey color. Remove from heat and let it continue to darken to a deep amber color. If needed, return to heat for a few seconds for further caramelization.
- Dip the Donuts: Use tongs to hold each donut and dip the top into the caramelized sugar. Place the dipped donuts on parchment paper and let the sugar harden for about 5-10 minutes.
Common Mistakes to Avoid
- Overcooking the Pastry Cream: Keep an eye on the cream to avoid a rubbery texture.
- Burning the Caramel: Remove the sugar from heat early to prevent it from turning bitter.
- Overbaking the Donuts: Monitor the donuts closely to keep them soft and tender.
Serving and Presentation Ideas
Arrange the donuts on a platter with a dusting of powdered sugar for a simple yet elegant presentation. Alternatively, serve with fresh berries or a dollop of whipped cream for a burst of color and flavor contrast.
Storing and Keeping Fresh
Store any leftover donuts in an airtight container in the refrigerator for up to 3 days. For best results, hold off on adding the sugar topping until just before serving to maintain its crisp texture.
Recipe Variations and Swaps
- Flavor Twists: Try adding a touch of espresso powder or cinnamon to the pastry cream for a new flavor dimension.
- Dairy-Free Option: Substitute plant-based milk and vegan butter for a dairy-free version.
Equipment Needed
- Medium saucepan
- Whisk
- Large mixing bowl
- Piping bag
- 3-inch round cookie cutter
- Baking sheets
- Parchment paper
- Skillet
FAQ Section
Q: Can I make these donuts ahead of time?
A: Yes, you can prepare the donuts in advance and store them in an airtight container. Add the sugar topping just before serving.
Q: Can I fry these donuts instead of baking them?
A: Yes, fry in hot oil (around 350°F) until golden brown, but baking is a healthier alternative.
Q: Can I use a different filling?
A: Absolutely! Try using chocolate ganache, fruit preserves, or lemon curd.
Conclusion
These Baked Crème Brûlée Donuts are an indulgent treat that combines the best of two worlds. Easy to make and irresistibly delicious, they’re sure to impress your family and friends. Try them today, and don’t forget to share your creation on social media! For more delicious recipes, subscribe to our blog.
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Baked Crème Brûlée Donuts Recipe
Discover the ultimate baked crème brûlée donuts recipe! Filled with vanilla pastry cream and topped with caramelized sugar.
- Total Time: 2 hours (including rise time)
- Yield: 12 Donuts 1x
Ingredients
For the Pastry Cream Filling:
- 1 & ½ cups (360mL) milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
For the Yeast Donuts:
- ¾ cup (180mL) lukewarm milk (around 110°F)
- ¼ cup (50g) granulated sugar, divided
- 2 & ¼ teaspoons (7g) instant or active dry yeast
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 & ½ cups (300g) all-purpose flour, spoon and leveled (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
For the Sugar Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- ⅛ teaspoon salt
Instructions
- Heat the Milk: Pour 1 & ½ cups of milk into a medium-sized saucepan and set over medium heat. Heat until the milk begins to steam and small bubbles form around the edges. Remove from heat and set aside.
- Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, ¼ cup sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Thicken the Pastry Cream: Strain the mixture back into the saucepan to remove any lumps. Cook over medium heat, whisking continuously, until the mixture boils and thickens to a soft pudding consistency (around 5-10 minutes).
- Add Butter and Vanilla: Remove from heat, then whisk in the butter and vanilla extract. Transfer the pastry cream to a heat-safe bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1-2 hours until cold and set.
Notes
Serving and Presentation Ideas
Arrange the donuts on a platter with a dusting of powdered sugar for a simple yet elegant presentation. Alternatively, serve with fresh berries or a dollop of whipped cream for a burst of color and flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert