Introduction

Baked Crème Brûlée Donuts combine the rich, creamy custard of classic crème brûlée with the light, fluffy texture of yeast donuts. Finished with a crackly caramelized sugar topping, these treats are perfect for an indulgent breakfast or dessert.

The image shows several toasted sandwich buns with golden brown tops arranged on a white marbled surface. Each bun is split open, revealing a thick layer of creamy, light yellow cheese spread smoothly inside the bottom half. The buns have a shiny, slightly crispy texture on the outside while the inside looks soft and fluffy. A woman’s hand is gently holding one of the buns, lifting it slightly to show the creamy filling. The warm colors of the buns contrast with the white marbled background, making the cheese filling stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the pastry cream filling. Pour milk into a medium saucepot and heat over medium until steaming with edges bubbling. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk hot milk into the egg mixture. Strain back into the pot and cook over medium heat, whisking constantly, until boiling and thickened (5–10 minutes).
Step 2: Remove from heat and whisk in butter and vanilla. Pour into a heat-safe bowl and cover with plastic wrap touching the surface. Chill for 1 to 2 hours until cold and set.
Step 3: Make the donut dough. Warm milk until lukewarm (not hot). In a large bowl, whisk warm milk, 1 tablespoon sugar, and yeast. Let sit 5 to 10 minutes until foamy. Add remaining sugar, egg, vanilla, and melted butter; whisk to combine.
Step 4: Add half the flour to the wet mix and stir until sticky. Add remaining flour and salt, mixing until a dough ball forms. Turn onto a floured surface and knead 5 to 10 minutes until smooth and elastic.
Step 5: Lightly oil a large bowl, place dough inside and turn to coat. Cover and let rise in a warm place for 45 minutes to 1 hour until doubled.
Step 6: Preheat oven to 375°F. Punch down dough and roll out on floured surface to ½ inch thickness. Cut with a 3-inch round cutter, place on parchment-lined baking sheets spaced 3 inches apart. Re-roll scraps and cut more donuts.
Step 7: Cover and let donuts rise again for 30 to 45 minutes until doubled. Bake in center of oven for 10 to 12 minutes until puffed and golden. Cool completely on a wire rack.
Step 8: Fill donuts by making a hole in the side with a sharp knife. Fill a piping bag with chilled pastry cream, cut the tip, and pipe into donuts until cream starts to appear.
Step 9: Prepare the sugar topping. In a skillet, combine sugar, water, and salt over medium-high heat. Boil without stirring, swirling gently if needed, until sugar just begins to brown (honey color). Remove from heat and let brown further off the heat for 1 minute.
Step 10: Using long tongs, dip donut tops into caramelized sugar. If sugar hardens, gently rewarm. Place dipped donuts on wire rack or parchment and let sugar harden for 5 to 10 minutes before serving.

Tips & Variations

Ensure your yeast is fresh and milk is lukewarm to get a good rise in the dough.
Cover the pastry cream with plastic wrap touching its surface to prevent a skin forming.
If caramel sugar crystallizes early, briefly cover the pan to remelt crystals before continuing.
For an extra flavor twist, infuse the milk with a vanilla bean pod while heating for deeper vanilla flavor.
If you prefer, dust donuts with cinnamon sugar instead of the caramelized sugar topping.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best texture, prepare the caramelized sugar topping just before serving to keep it crisp. Reheat chilled donuts briefly in a warm oven but avoid the microwave to retain texture and flavor.

How to Serve

The image shows a close-up of small sandwiches with glossy, golden brown round bun tops, each split open to reveal a thick layer of creamy white spread inside. The buns have a shiny, smooth texture and the creamy layer looks soft and fluffy, filling the middle evenly. The sandwiches are placed on a white marbled surface, with some buns closed and some cut in half to clearly display the inside. The light reflects softly, highlighting the smoothness of the buns and cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream filling ahead of time?

Yes, pastry cream can be made up to 2 days ahead and kept refrigerated, covered tightly with plastic wrap touching the surface to prevent skin formation.

Is it necessary to deep-fry donuts for this recipe?

No, these donuts are baked rather than fried, offering a lighter and less greasy alternative while still maintaining a soft and fluffy texture.